Archive for the ‘Recipes’ Category

Just had to share this awesome recipe that is inspired off a recipe from my Whole Foods App.

Sweet Potato & Black Bean Enchiladas

Trust me this is in incredible. I thought that it might be spicy with the amount of green chiles but it wasn’t at all.  I topped it with avacado, sour cream & red salsa!  Perfection!


Quickie Green Chile Sauce:

-1 Cup Vegetable Broth

-1 Tablespoon arrowroot starch dissolved in a little cold water/ or 1/2 Tablespoon Flour

-1 Cup chopped roasted mild green chiles (Canned)

-2 to 3 cloves of garlic, minced

-1 teaspoon cumin

Enchilada Filling

-1 (15 ounce) can black beans, rinsed, drained

-3 or 4 cloves of garlic

-Fresh lime juice of 1 lime/ or canned lime juice (2 tablespoons)

-2 heaping cups cooked diced sweet potatoes (I peeled, diced & then boiled mine)

-1/2 cup chopped mild green chiles

-1/2 teaspoon ground cumin

-1/2 teaspoon chili powder

-salt & pepper to taste

-2 tablespoons chopped fresh cilantro


6-8 corn or flour tortillas (I used 6 whole Wheat Flour Tortillas)

4 ounces or more of shredded monterey jack cheese


Preheat your oven to 350 degrees. Choose a baking dish large enough to hold your rolled tortillas side by side.

Make your Quickie Green Chile Sauce by combining the broth, arrowroot or flour, green chiles, garlic & spices in a sauce pan & heat over medium heat. Bring to a high simmer.  Simmer until thickened.  Taste test and set aside.

In the meantime, for the enchilada filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice.  Toss to coat the beans and set aside.  In a separate bowl combine the cooked sweet potatoes with the chopped green chiles, cilantro, spices.

Lightly spoon some of the quickie green chile sauce on the bottom of the baking dish.

To assemble the enchiladas, spoon the sweet potato mixture down the middle of the tortilla.  Top with some black beans.  Wrap and roll the tortilla and place at the end of the baking dish.  Repeat with remaining tortillas.  Top the rolled enchiladas with the shredded cheese.

Bake for 20 minutes or until the sauce is bubbling around the edges.  Then Savor!!!!

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I live in a region with a lot of mexican influence and one of the drinks that I have tried and not always loved is horchata. My hubby loves it and well, I found a recipe for it and it seemed so yummy sounding that I had to give it another try.  To my surprise – it was yummy, easy and my hubby loved it.  If you’ve never had it, you should give it a try.  You might just love it.

Photo Credit:  norecipes.com

Photo Credit: norecipes.com


  • 1 cup White Rice, cooked
  • 4 cups Soymilk, rice milk or water
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon


  1. Cook rice.
  2. Add cooked rice and soymilk to blender.
  3. Blend for 1 minute.
  4. Add sugar, vanilla, and cinnamon.
  5. Blend for 1 more minute.
  6. Strain mixture through cheesecloth or strainer.
  7. Serve over ice or enjoy warm!

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Crunchy Homemade Granola

Granola on plateIf you’re a fan of granola, then here’s an easy and tasty recipe. Granola is a yummy and healthy option for either breakfast or as a snack. You can eat it up by itself, with yogurt, milk or even ice cream – I like them all!!!


  • 3 1/2 cups rolled oats
  • 1/2 cups coconut flakes
  • 3 tbs. flax seeds
  • 3 tbs. sesame seeds
  • 3 tbs. sunflower seeds
  • 1/2 – 3/4 cups mixed nuts (depending on if you like granola nutty and crunchy)
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 2 tbs. honey
  • 1 tbs. pure maple syrup
  • 2 tsp. vanilla extract
  • 2 cups mixed dried fruit
  • Add anything else you think would taste yummy.  I’ve added chocolate chips before.

Preheat Oven to 375 degreesGranola on counter

Line baking sheet with aluminum foil

Mix all ingredients (except fruit)

Stir Well

Spread evenly over baking sheet

Bake 20 minutes.  Stirring every 10 minutes.  Place on bottom rack in oven.

Let cool completely in pan.

Stir in fruit.


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