When I first moved to DC, I had the pleasure of living with not one but two lovely women who came from families with eight children. As a member of a modest two-child family, I was endlessly fascinated by their stories of growing up. One story that entered our household lore and has stuck with me going on six years later is the tale of the day that Rachel, who was near the end of her large family train, called her house on a Tuesday and talked to her mom. It came out that her mom, dad and brother, the only ones remaining at home, were having fish for dinner. Indignantly, Rachel exclaimed, “But Mom, it’s Taco Tuesday!” To which her mom replied something like, “You think that we still eat tacos every week now that it’s just the three of us?” It seems that Taco Tuesday was more a product of pragmatism than a reflection of her mother’s love of Tex-Mex cuisine.
For me, the food growing up was considerably less regimented. Sure, there were some favorite family dishes, but the level of predictability was considerably less pronounced. My mother would plan the week’s menu over the weekend, and each of us would have a say. New dishes were welcomed, particularly if the person suggesting it was also willing to cook it. After I flew the coop, I met a man whose tastes are as varied as mine, and together we embarked on many culinary adventures (think homemade gyros, doro wat, and pesto pizza). It seemed that Taco Tuesday, at least for me, was not to be.
But…I now find myself the parent of two kids two and under, one of whom eats every three hours around the clock, and the other who is disinclined to entertain himself for hours while I practice Advanced Menu Planning and Execution. That’s right. I have embraced not only Taco Tuesday, but Pasta Monday as well. But, I promise you this, ESers: There will never be a Turkey Surprise Thursday. I hope.
Oh yes, a recipe…so, when I am feeling particular adventurous and my mini-sous chef is willing, Taco Tuesday can become Enchilada Tuesday. It’s not too much more work, but looks considerably more impressive.
Easy Tuesday Enchiladas
1 can tomato paste
1 1/2 c. water
1 T. chili power
1 T. cumin
1 T. oregano
1 t. salt
1 can black beans, rinsed and drained + 1 pkg. frozen spinach, defrosted and drained
8 tortillas, flour or corn, from the store (this is an easy recipe, remember?)
2 c. shredded cheese
Combine tomato paste, water, spices and salt in a large bowl.
Dip each tortilla in the sauce, then fill with 1/3 c. of black beans and spinach mixture. Roll up and place in a 9 x 13 baking dish. Repeat. Cover with remaining sauce and cheese.
Bake for 20-30 minutes, until cheese is bubbly.