Clips and Cuts: Veggie Enchiladas

I'm not one of those people who is blind to the fact that their child may not always be so attractive.  Luckily Thatbaby has grown out of his little old man stage, but currently he is full force in the scruffy, scruggly, living in a garbage can stage.  Due primarily to his hair.

I've been trying to convince Thatboy that our baby needs a haircut for a while now, but Thatboy has been resistant.  He wants Thatbaby to have long flowing locks.  I'm not against long flowing locks, but I'd prefer our child not have perma-bedhead.

This weekend I finally convinced him, so off we went for Thatbaby's first haircut!  The entire process made Thatbaby very nervous.  He was fine until he realized that he wasn't allowed out of the special car and then he started getting upset. He must have signed "all done" about 50-60 times.  And he spent half of the time pressing his face against mine.

But the end result was completely worth it.  A nice, clean cut boy who doesn't look like a relative of Albert Einstein.

In keeping with our idea not to use food as a reward, we took Thatbaby out for a different kind of treat after his haircut - a trip to the playground!

It was a little cold and wet after the previous day's rain, but that didn't stop Thatbaby from taking advantage of all the playground elements.

Eventually we dusted off his wet and sandy pants and headed home so Thatboy could head out for a lunch date.

Thatbaby and I had our own lunch date.  We munched on leftover enchiladas and discussed current events, recent movies, and sounds animals make.  These enchiladas were much more appealing as a lunch than dinner.  At dinner, Thatbaby opened them up and just ate the inner filling (the kid loves corn and beans).  At lunch he devoured 2 enchiladas - every bite of them!

 Veggie Enchiladas

2 Tbsp olive oil
3 tsps cumin
1/4 cup Flour
1/4 cup tomato paste
1 1/2 cups vegetable broth
3/4 cup water
3 cups grated Monterey Jack cheese
One can black beans, rinsed and drained
8 oz frozen spinach
1 cup frozen corn

12-16 corn tortillas

1. Preheat oven to 400. Spray a baking dish with cooking spray. Heat oil in a large saucepan.  Add 2 tsp cumin, flour, and tomato paste and cook for 1 minute.
2. Add the broth and water and bring to a boil.  Reduce to a simmer and cook 5 minutes.  Remove from heat.
3. Combine 1/2 the cheese, black beans, spinach, corn, and remaining cumin in a bowl.
4.  Pour just enough of the sauce to coat the bottom of the baking dish.
5. Heat tortillas and place about 1/3 cup of filling in the middle of a tortilla.  Roll up and place seam side down in  the baking dish.  Repeat with all the tortillas and filling.
6. Pour the remaining sauce on top and put remaining cheese over it. Bake for 20 minutes.