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| These gluten-free enchiladas won the Whole Foods Budget recipe contest. |
But I had one lovely mother of a sweet potato.
I had a can of organic black beans
in the pantry.Some roasted green chiles.
One lonely lime.
And your intrepid Mamacita at large thought, Hmmm. Why not?
Deliciousness ensued.
These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my husband would say. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter. What matters is how it tastes.
And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or laid back Sunday brunch.
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