The kiddos had some super healthy quesadillas today, which I made with carrot veggie filling left over from last night’s enchiladas. Last year I discovered an enchilada recipe in Food and Wine that featured carrot sofrito. Carrot so-what-o? Carrot sofrito is simple and delicious: finely chopped carrots are cooked low and slow with tomatoes, garlic and onion. Over the weekend, I pulled a bumper crop of carrots out of my mostly dead garden. I remembered the sofrito recipe and decided to give it a try in the crock pot. I added some cauliflower and mushrooms to the carrots for a little textural variety. In the last half hour, I threw in some canned black beans and kale, because I put kale in everything. This veggie concoction made for a delicious pan of enchiladas—well, actually, enchilada casserole, because I’m too lazy to roll those tricky little corn tortillas so I just make enchiladas like lasagne. Hey, whatever works. I can’t be too ambitious on a Monday.