Kelli is a fantastic cook. She’s great at creating her own recipes, and she only has to follow someone else’s recipe once before she knows exactly how to make it next time.
One of my favorite meals that she makes is a dish called Black Bean Sweet Potato Enchiladas. Make it on Saturday and you’ve got leftovers for a week. So tonight’s dinner – my creation – was an attempt to mix it up a little. I started with fresh baby spinach leaves, diced tomatoes, and avocado slices. Then I put the reheated enchiladas on top. Who knew enchiladas could make such a fantastic dressing? Seriously, it was really good. It was a great way to mix in some fresh veg with the reheated leftovers.
Alright, so not every meal we eat is gourmet. And I’ll admit, tonight’s is probably one I wouldn’t serve up for company. But goes to show that there are endless possibilities in the quest to eat a healthy, whole foods, plant-based diet. Enchilada salad, anyone?
Hi Brad, you think we could talk Kelli into sharing that Black Bean Sweet Potato Enchilada recipe? (not to exclude your salad which also sounds pretty…interesting :-> )
I’m getting the message that you didn’t like the sound of my salad? Alright, I’ll concede. 🙂 And yes, I can certainly help you on the enchilada recipe. Here you go: https://fooduciary.com/sweet-potato-black-bean-enchiladas/