Session B Begins: Blue Corn Enchiladas, Fiber, and a Kitchen Full of Excitement

Due to overwhelming interest in our spring Indigibites cooking classes, EMPWR Arizona is offering two sessions this semester. This week, we kicked off Session B with our first class, welcoming many new students and families into the kitchen.

Families prepared blue corn enchiladas from scratch, learning not only how to make a traditional Indigenous dish, but also why it is so nourishing. Our nutrition focus for the class was fiber, with students and parents discussing how fiber supports digestion, heart health, and long-term wellness—and how Indigenous foods like blue corn naturally provide it.

The class was full of inquisitive students and families. One returning student confidently demonstrated his kitchen skills making tortillas, completing the process from start to finish, while new students eagerly learned alongside him. Everyone enjoyed eating the enchiladas at the end of class with nearly all of the students going back for seconds, a clear sign that the meal—and the experience—was a hit.

One moment that especially stayed with us came at the end of class, when a new student shared that she was disappointed that she would have to wait a month for the next session. Her reaction captured exactly why these classes matter: they build confidence, joy, and connection around food, culture, and community.

We are grateful for the enthusiasm of our students and families and excited for what lies ahead in Session B!