We are back up and running at cheezequarters central! Had to take over a week off from workouts due to my back rebelling against me. Don’t know what happened to cause the rebellion, or why it stopped with the same suddenness, but we’re back to normal, or as normal as it gets around here. In the middle of all that, I had the worst migraine of my life. Took me out for most of an entire day!
During my downtime, I did get a chance to make another Thug Kitchen recipe. This time it was Sweet Potato, Squash, and Black Bean Enchiladas. If you’re paying attention, you guessed right that I had some left over purple sweet potatoes from the week before. I promise they’re all gone now! Overall, this is just another OK recipe. I guess I like a little more flavor than these recipes seem to offer and a lot more sauce. Also, next time I will definitely layer this whole mess rather than trying to roll up enchiladas. Fuck that.
We start out with the enchilada sauce. I resisted the urge to just go buy a can. This was super easy to make and I’m glad I did. No more Rosarita for me.
Next up more purple sweet potatoes, which I had to hand mash. This seems like a lot of work, but it’s not so bad if you cook them long enough. Which I did not do this time, but I have successfully done in the past, so I know it is possible. Then some hand grated yellow squash. I thought what the hell, this is too much work, they want me to grate this damn thing on a cheese grater by hand. But actually it was super simple and easier than grating cheese. No elbow grease involved.
Add some spices and beans, and sauté up this sucker.
Then comes the enchilada creation portion of the program. This part was messy. I’m not a very good enchilada roller. I stuffed too much guts inside my tortillas, and of course, they all barely fit in the pan. Like I said, next time I’ll layer.
I like all the fancy weird foods at Whole Foods, so I went with the blue corn tortillas to match my purple sweet potatoes
See my food scale in the background. I love that thing!
Here are the little buggers all wrapped up and ready to go
I actually cooked this the next day, but I don’t think it had any affect on the overall recipe. Just wanted to save myself some time and effort because I don’t have the time to cook during the week. And I’m so damn hungry when I get home from work, I can’t imagine myself attempting such a feat as a full on recipe.
This picture is kind of terrible, but here is the messy end result with a little avocado on top.
Spring is sprung around here, so I’ll be making some more warm weather things coming up. And hopefully getting outside for some bike rides! I hope it’s warming up where you are. What are your spring workout plans?