I woke up this morning to a dreary, grey sky followed by a sudden burst of rain.
Normally I don’t mind the occasional rainy day; it’s a good chance to curl up with a blanket and have a movie marathon or get lost in a good book.
Today, however, I was a little disappointed because I had some fun plans that were ruined by the rain.
I had planned to go to Smorgasburg today, and if you ever visit NYC in the summer, you should definitely include a trip there on your itinerary.
Smorgasburg is a seasonal market filled with over 75 food vendors offering everything from gourmet donuts to dragonfruit dessert bowls and more. Basically, it’s a dream come true for any foodie.
A trip to Smorgasburg always leaves me (and my tastebuds) feeling happy, guaranteed.
However, it’s all outdside…which means it’s not the kind of place you want to go when there’s an active flood warning.
But while the weather may have rained on my parade (pun intended), I decided to make my own mini-feast from home with one of my favorite indulgences: enchiladas.
Enchiladas are easy to make and always tasty. In fact, it’s almost impossible to mess them up…you can add whatever ingredients you want, toss them in the oven, and you’re sure to have a delicious dinner in just half an hour.
These enchiladas have a few modifications to make them a bit healthier.
Avocados add heart-healthy monounsaturated fats, black beans bring protein and fiber, spinach adds some antioxidants, and sweet potatoes provide a burst of beta-carotene.
To make these even healthier, opt for whole wheat tortillas instead of the corn tortillas usually used in traditional enchiladas.
Additionally, make sure to keep your portion size in check. These are super tasty, and I know just how tempting it can be to dig in and devour the entire pan. However, it’s best to limit your serving to one or two at a time. Then you have extra to save as leftovers to enjoy later!
Buen provecho everyone!