I swear that there is a strange time suck that happens every day. It’s amazing how the time just flies by and before I know it it’s 2pm. Then it’s quickly 3 and then 4pm. Poof! The day is almost over and before I know it Autumn is home from daycare and then my husband is getting home.
Then the rest of the night is a blur too! Quickly, things fly by with dinner, bath time, story time, and the longest bed time routine ever by a 3 1/2 year old who manages to draw it out for an hour and a half. I think we say “go to bed” “stay in bed”, or “get back in your room” 50x a night. Ugh!
Basically, I have no idea how the days are speeding by. Well, I sorta do since I am taking care of a newborn and that just makes things a bit crazy, but still!
Since every minute counts, I am constantly looking for ways at being really efficient in things and creating shortcuts. The biggest time suck for me is cooking since I am generally trying to do it with a baby strapped to me or while Autumn is asking me 100 questions and needing help to open every play-doh can we own (A LOT).
Seriously, they have a great skill to know that when you take out ingredients to start something and when they need to show you the new skill of twirling on the other foot at that very moment. You must look at that very moment!
While on maternity leave, I have been working around the strategy of cooking at different times. Like when I make stir fry for dinner, I prep the chicken when I can. Then I worry about the veggies. I even measure the rice and set it aside for when I need to cool it off.
Using this strategy, I made these AWESOME Summer Vegetable Enchiladas.
First, I prepared the quinoa. Then I prepped the veggies. When it was time for dinner I cooked the veggies, added the quinoa, and then filled the tortillas. Then I finished them off by using Simply Organic Red Enchilada Simmer Sauce for the enchilada sauce that smothers the top of the filled tortillas. As soon as I opened up the pouch I knew dinner would be great. The sauce was so aromatic, and it only got better as it baked in the oven.
Besides the flavor, I was impressed it was completely organic, just 15 calories a serving and was’t high in sodium. I’ve used plenty of prepared finishing sauces in the past but I was really impressed with this as it wasn’t salty and it didn’t leave an after taste in my mouth either. Just great organic ingredients, making a great dinner!
I told my husband that I was making veggie enchiladas, so I knew I needed to make them super flavorful to overcome the lack of meat in them. I knew my husband would be judging them hard! ha!! He took a bite and I got the thumbs up! I know it was the paring of the veggies with the awesome simmer sauce.
I served the veggie enchiladas with beans to give it an added protein boost. Plus, I just love black beans with any Mexican style dish. They as well can be made in advance, making dinner prep that much easier too!
These enchiladas will soon be your next Meatless Monday favorite!
Summer Vegetable Enchiladas
Makes 8 enchiladas
- 1/4 Cup minced shallot
- 2 garlic cloves, minced
- 2 Tablespoons olive oil
- 1 1/2 Cups diced zucchini
- 1 Cup corn, fresh or frozen
- 1/2 Cup diced bell pepper
- 1 Cup cooked quiona
- salt and pepper
- 8 ounce Simply Organic Red Enchilada Simmer Sauce packet
- 8 flour tortillas
- toppings such as avocado, diced tomato, cilantro, cheese
- Preheat oven to 400F degrees. Spray an 8 x 8 baking pan with non-stick cooking spray.
- In a large skillet, saute the shallot and garlic with the olive oil until translucent over medium heat.
- Add the zucchini, corn, and bell pepper, cook until soft and caramelized.
- Add the quinoa, mix well. Season with salt and pepper to taste
- Spoon about 3 Tablespoons of the filling onto 1 half of each tortilla. Roll up and place in the prepared baking pan. (There maybe be extra filling)
- Bake for 15 minutes. Remove from oven and garnish with cheese. Serve with other desired toppings.
Post is sponsored by Simply Organic, but all opinions are completely my own