Spring Session A Kickoff: Blue Corn Enchiladas + The Power of Fiber

This week, EMPWR kicked off our spring cooking class session! We were thrilled to welcome back returning students and meet new faces joining us for the first time. Nothing makes us happier than seeing families come together to learn, cook, and share healthy food.

Chef Mario is back, teaching our students to make blue corn enchiladas filled with sweet potatoes, corn, black beans, spinach, and sun-dried tomatoes. The kids didn’t just watch—they got hands-on with every step, from mixing ingredients to assembling enchiladas. One of the biggest highlights was learning how to use a tortilla press to press the dough into perfect tortillas.

Nutrition Tip: What is Fiber—and Why Does It Matter?

For our nutrition mini-lesson, Gavin taught students about fiber: what it is and why it’s so important for growing bodies.

Fiber is a type of carbohydrate found in plant foods that helps support a healthy digestive system. It can also help you feel full longer, support steady energy, and contribute to overall wellness. Many kids don’t get enough fiber each day, so learning to recognize high-fiber foods is a great habit to build early.

And the best part? Our enchiladas were full of fiber-rich ingredients:

• Black beans and corn bring fiber and plant-based protein

• Sweet potatoes add fiber and nutrients

• Spinach adds fiber while boosting vitamins and minerals

At the end of class, students and family members enjoyed a delicious meal together.

We’re so grateful for our families, volunteers, and Chef Mario for making this kickoff such a success. We can’t wait for the next class!