Do you ever wonder where someone is when they write a blog post, and what else they’ve done that day?
For me, I’m currently at a Starbucks that’s in the same plaza as the store that I work at. I’m on my lunch break an hour early (even though I showed up to work an hour late and therefore am staying longer), and I’m using Starbucks free wifi without buying anything #whoops. Oh, and I have the common app open on another tab, but let’s pretend I don’t see it.
Another thing I wonder is how people come up with recipes. I know there are cooking magazines, but other than that- how do you do it? Me? I look at recipes and see if I can healthify them. I also look at other blogs and see if I can get any inspiration. I typically take time each morning to try and think of at least one recipe- to keep my blog brain flowing.
These enchiladas are no exception. I was looking at Minimalist Bakers blog and saw her butternut squash recipe, and then it hit me- SWEET POTATO ENCHIlADAS. Because why not?
Anyways, it’s been a LONG day at work, let me tell ya. Not only did I show up an hour late and get yelled at by my boss, but I’ve also dealt with a handful of drunk people already, and it isn’t even 2:00. Where is 7:00 when you need it? Work is trying man, and I know now that I shouldn’t complain about having a two hour shift or anything of that sort, because nine hour shifts are no joke. Once hour five hits, you’re watching the clock like a mad person, and you’re convinced that it’s broken.
Back to the enchiladas. What’s getting me through the next five hours is knowing I have the leftovers of these to look forward too. They’re filled with flavor and are a great vegetarian option to the classic dish. I also love that while they may seem complicated, they’re very simple to make. I used to be scared to make enchiladas, but not anymore. Alright, let’s dig in!
- 8 corn tortilla's of choice
- 2 cups black beans, drained and rinsed
- 1 large sweet potato, cubed
- 1 cup cheddar cheese
- 1 tbsp olive oil
- ¼ cup tomato paste
- 1 tsp garlic powder
- 1 tsp cumin
- 1 20 oz can crushed tomatoes
- Greek yogurt (sour cream replacement)
- Pre-heat your oven to 450 degrees. Coat your potatoes with a bit of olive oil, and roast until tender for twenty minutes. Remove and set aside.
- In the center of your tortillas, spoon on some black beans, potatoes, tomato, bell pepper, and cheese. Repeat with the rest.
- Fold so they make a taco shape on a baking tray, and spread on some of the sauce to each of the tortillas. Bake at 450 for twenty minutes.
- Once done, let cool and enjoy!
- Pour the tomatoes into a sauce pan, and bring to a medium heat. After a few minutes, add in the tomato paste, seasonings, and olive oil. Continue stiring together for a few minutes.
- Turn the stove off but keep the sauce on the warm burner. Once done, spoon onto the enchiladas once they're ready to go into the oven.
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