We’re finally doing it!!!!

We are MOVING, people!!!

Well, God willing. Until we’re in the giant truck on the road I won’t believe it’s happening.

We’ve known we were moving to Colorado for over a year and have been anticipating it ever since. North Carolina has been a delight and all, but we are nomads in need of a change of scenery! We’ve literally been packing for months in the hopes we would get out of here sooner than later. I forget what it’s like to not have to shimmy around boxes to get around. I also have been wearing the same 6 outfits for a month, but I’m not sure if that’s because clothes are packed or I am lazy and only fit in 6 outfits right now.

Also, I am ready to escape the suffocating heat and humidity. Ask me again in 6 months how I enjoy the snow.

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

• 6-8 corn tortillas
• 2 cups of brown rice, cooked
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, diced
• 1 can of black beans, rinsed + drained
• 1 can of pinto beans, rinsed + drained
• 1 can of diced tomatoes
• 1/2 cup of frozen corn
• 1 can of diced green chiles
• 1 cup of enchilada sauce
• Juice of 1 lime
• 1 tbsp. of olive oil
• 1 tsp. of chili powder
• 1 tsp. of cumin
• 1 tsp. of smoked paprika
• S+P, to taste
• Cilantro, for serving

How to:

• Preheat oven to 350
• Heat oil a skillet over medium heat
• Add onion + S+P, cook 3-4 minutes
• Add red pepper + jalapeno, cook another 2 minutes
• Add chili powder + cumin + smoked paprika + S+P, cook another 1-2 minutes
• Add the beans + tomatoes + corn + chiles, cook for 1-2 minutes
• Add enchilada sauce + remove from heat
• In a greased baking dish, lay a couple of tortillas, can rip them into shapes to cover the entire bottom
• Add a big ole scoop of bean mix + spread evenly
• Add rice evenly
• Top with more bean mix
• Top with rest of tortillas
• Top with remaining bean mix
• Bake for 25 minutes
• Remove + serve warm with cilantro
• Cut off a giant square + go to town on your carb fest