Sweet potato enchiladas:
One sweet potato
Chopped chicken (optional)
cumin
3/4 cup of diced tomatoes
olive oil
vegetable broth
1/2 cup shredded cheddar cheese
salt and pepper to taste
1/2 cup chopped spinach
One onion
Red enchilada corn tortillas
2 cloves of garlic
Set oven to 425 degrees. Cut the sweet potato in half and bake for about 35 minutes. In the meantime, heat onions and garlic with olive oil in a large pan until transparent. Add diced tomatoes and salt, pepper, and cumin to taste. When the sweet potato is soft, place in a food processor with the onion mix and blend, then add a little vegetable broth as needed. (Mixture should be thick and soupy). Return the blend to the large pan and heat. Add a 1/4 cup of cheese, chopped chicken and spinach. Heat a small pan with olive oil and saturate and heat the corn tortillas until soft. Add mix to inside and outside of the enchilada, and top with remaining cheese.
Spanish style quinoa:
1/2 cup of qunioa, rinsed
1 garlic clove
1/4 cup of onions
cumin
Diced tomatoes (about 1/4 cup)
salt and pepper to taste
Mix one cup of water and quinoa under medium heat in a sauce pan. Add chopped onion, garlic, cumin and salt and pepper. Stir and mix until quinoa is fully cooked. Taste and add seasonings as needed.
Blackbeans, canned, I only added about 1/4 cup of cream cheese.
