My weekend was so fun! There was a lot of running around. I first arrived in Florida to spend a day or so with my mom and then I flew to Maryland for the day to visit some Jersey cows and then I returned to Florida to spend Mother’s Day with the fam, it was a lot. But it was worth it!
When I got back and checked the mail, I was super excited to see my friend Kate’s new book LOVE REAL FOOD. Do you know her blog? Whenever I need a delicious vegetarian recipe, I always go there. And Cookie (her dog) is so adorable, I want to squeeze her. If you follow Kate on Insta Stories/Snapchat you know that Cookie is as mischievous as Amelia and they very similar in their ambitions for stealing all blog creations. I don’t blame them.
This enchilada recipe is from her new book and it is SO good. I ate it for lunch yesterday and am eating the leftovers as we speak.
The filling is super easy to throw together because it’s roasted sweet potato and poblano peppers, mixed with canned black beans and a bit of sour cream. You could definitely use yogurt, if you wanted to make it a bit healthier.
The tortillas are whole wheat but you can absolutely use corn tortillas, if you like.