In between Zoom Buddha School sessions today, I was grateful to zoom cook with my dear friend Cindy who lives not too far from our hometown back east. We’ve been talking for months about doing this, to support each other in preparing some healthy food for the week ahead. So we spent a couple hours this afternoon cooking enchiladas, and prepping for a creamy cauliflower soup. By the time we finished the enchiladas and sat down to eat one we were both too tired of being on our feet to make the soup, but I made it later this evening and it was SO simple, so delicious!

I’m happy to share the enchilada recipe we started from, which her friend Mary gave her. But I can’t possibly share the version I made, because I did just about everything differently than this recipe. First, I used up an assortment of garden vegetables from the freezer (instead of ground beef), including spiralized zucchini, snap peas, and sliced harissa sweet potatoes; plus a can of black beans from the pantry. I used half tomato sauce and half tomatillo sauce, added tomato paste, and used spinach-wheat tortillas. It didn’t matter. They were still delicious! I did add the grated cheddar and sour cream to the filling, which I could have eaten with a spoon except there was none left.

Once they were done baking, we sat down and ate together, and then got back to our busy days. It was fun to relax and play in our separate kitchens. I’m grateful for zoom cooking with Cindy, being able to get and to give support in an effort to bolster our health.