A word to the wise: having your house on the market and having to be ready for a showing at the drop of a hat is super stressful. Just FYI…
I have literally been running around cleaning like a maniac for the last five hours. And the showing people were early! Ack!! We were running out of the house throwing everyone everything into the car to vacate ASAP and of course the realtor and client show up as I’m running back to the house to lock the door. Oy vey.
But I digress.
This weekend was nice and bittersweet. The kids and I drove my dad to the airport on Saturday morning to send him off with hugs and kisses. About five minutes down the freeway on the way back home, I heard his phone receive an email. I frantically called my husband to call the airport and somehow get into contact with my dad. Five panic-stricken moments elapsed before he finally got a hold of him and figured out where to meet. Good thing we dropped him off with plenty of time to spare before his flight. We backtracked to the airport, handed off his phone, and said goodbye one more time. Less than 30 minutes later I got a text from my dad saying his flight was delayed. His plane didn’t end up leaving until three hours after it was scheduled to depart, but he finally got home after a nice, month long visit to the CLE. We will surely miss him and can’t wait to see him again!
Sunday was Sunday Funday Runday! I ran a nice, easy five miler. Except it wasn’t so easy. It was so humid I could barely breathe, despite running in the early morning hours of 7:00 am. I took it nice and slow. There weren’t many people out, which was very nice. I had the sidewalks to myself, and the path in the local park was populated only by runners. Very enjoyable. I almost didn’t make it out for this run because on Friday I ended up doing strength work and boy was that a mistake. I most definitely should have taken a rest day after strength work because even now, three full days later, I’m still feeling the burn.
Today is Recipe Monday! Woo hoo! I have a great recipe to share with you. This recipe is for Sweet Potato & Black Bean Enchiladas and hails from the Oh She Glows cookbook. Not an easy recipe, but if you have the time and patience, it is totally worth it. It’s delicious. It’s a two part recipe, so make sure you read it all the way through before beginning. The first part is for the enchiladas. The second is for an avocado sauce. Check it out and give it a whirl!
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| Sweet Potato & Black Bean Enchiladas |
Sweet Potato & Black Bean Enchiladas
Ingredients
- 2 C sweet potato, peeled and chopped small
- 1 Tbsp extra virgin olive oil
- 1 red onion, chopped
- 2 large garlic cloves, minced
- 1 bell pepper, chopped
- 1 can black beans, rinsed and drained
- 2 large handfuls of spinach, roughly chopped
- 2 1/2 C enchilada sauce
- 1 Tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 5 tortilla wraps
Directions
Preheat the oven to 350˚F. Lightly grease a 9×11 glass dish.
Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to med-high and simmer until tender (about 5 minutes). Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to med-high and cook for a few more minutes, until spinach is wilted.
Remove skillet from heat and stir in 1/4 C of the enchilada sauce. Stir in lime juice, chili powder, cumin, and salt.
Spread 1 C of enchilada sauce evenly over the bottom of the pan. Scoop 3/4 C of the sweet potato filling onto one tortilla. Roll tortilla and place seam side down in the baking pan. Repeat with remaining four tortillas. Spread the remaining enchilada sauce over the tortillas. If there is leftover filling, spoon it on top as well.
Bake the enchiladas, uncovered, 20-25 minutes, until the sauce is deep red color and enchiladas are heated through.
While the enchiladas are baking, make the Avocado-Cilantro Cream Sauce…
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| Avocado-Cilantro Cream Sauce |
Avocado-Cilantro Cream Sauce
Ingredients
- 1/2 C fresh cilantro
- 1 medium avocado, pitted
- 2 Tbsp lime juice
- 1/4 tsp fine grain sea salt
- 1/2 tsp garlic powder
Directions
In a food processor, process the cilantro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 Tbsp water. Process until creamy, scraping sides as needed.
When the enchiladas are ready to serve, drizzle avocado sauce on top of each. Garnish with cilantro.
Hint: If you have small children, I recommend making this when you have a) help on hand (ie a spouse, parent, or friend), or b) if they are watching a movie. This recipe takes a lot of time and attention. It’s worth it but don’t try to entertain anyone while you’re making it or you’ll drive yourself batty! Here’s the aftermath of this recipe:
So that’s it! I hope you decide to make these. You won’t be disappointed. Oh, AND, when you have leftover avocado sauce, you can use it as a base for veggie sandwiches! I’ll share more on those another time. 🙂
Have a great day!!
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What did you do this weekend?
Have you ever lost your cell phone? What did you do?
