Tortillas Hold Everything

My No.1 most important trick for making an easy dinner--and the hardest one to pull off--is this: Before leaving for work, look in the fridge and see what’s in there. Make a dinner plan before you leave the house. The results are a lot fewer wasted leftovers and many fewer trips to the store.

Here are two of my family’s favorite quick fixes. One fits the 10-minute rule and is a great way to get vegetables into little kids. The other takes a little longer, but it’s extremely easy to put together.

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Zucchini Scramble

* Grate 2 or 3 zucchinis. Squeeze out some of their moisture.

* Saute the zucchinis in a small amount of oil or butter in a cast iron pan. Beat 3 or 4 eggs with a little water. When the zucchinis have given up most of their moisture, stir in the eggs. Cook until you have moist scrambled eggs. Serve rolled up in warm corn tortillas, or on whole-wheat toast, with a little Parmesan cheese sprinkled on top. Add a green salad or carrot salad on the side. Glasses of white wine for the adults are in order.

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Pantry Enchiladas

* Start with 2 (19-ounce) cans of enchilada sauce, a package of large corn tortillas, some shredded cheese and anything else on hand. (I use Hatch brand enchilada sauce; it comes in red or green, hot, medium or mild. Little kids go for the mild.)

* Warm the enchilada sauce. Dip the tortillas in it briefly and then fill with any of the following: leftover mashed potatoes, diced, cold cooked potatoes, sauteed mushrooms, canned beans, canned refried beans, farmer’s cheese, sauteed vegetables (zucchini, etc.), leftover shredded cooked chicken, or turkey or, if you are in a jam, just plain shredded cheese.

* Roll the filled tortillas and place them next to each other in 1 or 2 layers in a lightly oiled, oven-proof dish. Pour the rest of the sauce over the tortillas. Sprinkle with shredded cheese (Cheddar for kids; crumbled cotija for adults). Microwave on high until heated through or bake 25 to 35 minutes at 350 degrees in a conventional oven.

* Serve with sour cream or Mexican crema, chopped cilantro, chopped jalapenos, chopped green onions, olives or whatever you like on the top.

This is fine reheated.

--SUSAN DAVIS

Laramie, Wyoming