Happy Cinco de Mayo!
Last Cinco de Mayo we were in Austin, hopping around from Opal Divines for breakfast and lunch, dinners of barbecue or Torchy’s, May fifth margaritas at Chuy’s. I would love to be in our friends backyard right now, sitting around the chiminea, talking and laughing. Soon enough, soon enough…
Remember those red pepper sweet potatoes I made last week? This is the recipe I made them for!
spicy black bean sweet potato enchiladas
mashed red pepper sweet potatoes
green enchilada sauce
Fill tortillas with potatoes, then quinoa and beans. Roll and line up in baking dish. Pour enchilada sauce over top, cook @ 350 for 35-40 minutes, until warmed through and bubbly.
These have some significant heat to them – I topped mine with slices of cool avocado – perfect.
Are you celebrating Cinco de Mayo?