There has been a lot going on these past few days and no matter what end of the spectrum you may be on, it seems that tension is high all around. Everyone is on a side and the divisions just seem to become stronger and stronger.
Unity is tough.
And in these last few days, there is reason to wonder if it really does exist at all.
It’s easy to stand united with those who believe what we believe. It’s easy to feel strong with those who agree with us. But how do we do this with those who do not believe what we do? How to we move forward with such disagreement, such dis-unity? How will we do it? Because in all honesty, we have to. We have to put one foot in front of the other, and somehow we have to do it together.
Whether your side won or lost, it is how you move forward from here that makes the biggest impact. How you treat those who disagree, how you respond to those who mistreat you for what you believe. If we are to move forward with any form of unity, then we need to start with one thing: love.
Mother Teresa once said “Love begins at home, and it is not how much we do…but how much love we put into that action.”
No matter what, it all starts at home. How we move forward depends on the love we put into our actions, first at home, and then from there, it spreads. So, as you sit around the dinner table, think hard before you speak in regards to this week in our nation. Think about the impact that you will have in how you respond and think about how you can be a light through it all.
And maybe, just maybe, it will catch on.
Enchiladas are one of my favorites, but I don’t seem to make them often enough because they can be a bit time consuming and take a lot of time to prep. But then when I make them, I am so happy I did and I also remember why I love them: leftovers. I always end up getting two dinners out of them. That makes the time and effort worth it. The other thing I really love about enchiladas is that you can make them ahead of time so that when dinner time rolls around, all you have to do is pop them in the oven and wait. Another game changer for sure.
Originally, I was just going to make these sweet potato, black bean and spinach. But I knew Anthony would complain if there wasn’t any meat in them. So I added the turkey last minute. If you are not eating meat, sub the turkey for an extra 2 sweet potatoes. Or you can use a meat alternative as well. The roasted sweet potatoes are really what add the bulk and texture to these so add them in!
Like I said with these, leftovers are the name of the game. These are so much better the next day once the spices really settle in. I always enjoy these even more the second time around. I have even frozen leftovers for grab and go lunches.
Sneaking spinach into these was another thing I did to add some greens to the mix. No major complaints from my food testing husband, so I will take that as a win!
- 1 medium red onion diced
- 1 medium green chile diced small
- 2 med. or 1 large sweet potato
- 1 can or 2 cups black beans rinsed
- 1 can tomato sauce
- 2 large handfuls baby spinach
- 2/3 lb ground turkey
- 3 garlic cloves minced
- 2 tsp cumin
- 2 tsp chili powder
- 1/8 -1/4 tsp crushed red pepper
- olive oil
- 1/2 c shredded white cheddar cheese
- 8 whole wheat or tortillas of your choice* gluten free if desired
- Sea salt and pepper
Preheat oven to 425°F.
Remove skin from sweet potatoes and cut into 1/2 inch pieces.
Toss in about 2 tsp olive oil and line on parchment lined baking sheet.
Bake for about 15-20 minutes or until soft with a golden outside.
While sweet potatoes bake, heat 1 T olive oil in a skillet.
Add 1 minced garlic clove, onion and green chile. Stir fry until onions begin to become translucent.
Add in ground turkey and cook until there is no more pink and meat is done.
Add in spinach and stir until wilted.
Remove from heat and allow to cool for a few minutes.
In a medium bowl, stir together tomato sauce, 2 garlic cloves, chili powder, cumin, red pepper and sea salt and black pepper to taste.
Reserve about 3/4 c of the sauce.
Pour the turkey mixture into the bowl with the rest of the sauce. Add in black beans and roasted sweet potatoes.
Stir well to coat evenly.
Coat a 9x13 in. pan lightly with olive oil.
Spoon 1/8 of the sweet potato and meat mixture into tortillas, roll up and line in pan.
Pour reserved sauce over rolled tortillas.
Change the oven to 375°F.
Bake covered for about 20 minutes. Add desired amount of cheese after 20 minutes and bake for 5 more minutes or until melted.
Garnish with cilantro or scallions and enjoy!
This recipe is gluten free so long as you use gluten free tortillas!