Black Bean, Butternut Squash and Kale Enchiladas

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Ah, Mexican food. Tacos, burritos, enchiladas – flavorful fillings, soft tortilla breads, endless variations. What’s not to like? (Maybe those overly greasy concoctions, I guess). Whenever we make enchiladas at home, we ask ourselves why we don’t do it more often. It’s the perfect meal all those days when your training load is heavy and you need to seriously reload – it packs both lots of protein and carbohydrates and will send you to bed feeling comfortably filled up and ready for the next day’s session(s). With both butternut squash, black beans, kale and walnuts in the filling, each enchilada also holds plenty of vitamins and minerals, and you can choose whichever type of tortilla bread suits your fancy.

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Lentil-Potato Dal

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Dal – spelled daal, dhal and dahl as well – is a term used for legumes (that is, lentils, beans and peas) in the Indian subcontinent. It also refers to a variety of soups or stews prepared with any of the said ingredients. Most commonly, one tends to associate dal with a curry-laden lentil concoction, and that goes for us too. In our opinion, that’s just the best. Sometimes we make it without potatoes and serve it over rice instead (which, we’re not going to lie, is ridiculously yummy), but with potatoes already in there, it turns into a one-pot complete meal AND a much more eco-friendly alternative (naturally, buying locally grown potatoes is a far better choice than imported rice). Another great alternative is to serve it over wheat berries, which gives you some rice-like chewiness from a far more sustainable food source (at least for us up here in the north).

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