Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

My mother is the best cook I know. She makes food from the heart. You know, food with flavors that address your spirit from the absolute first chomp. She’s inventive, innovative and never reluctant to think up something delectable.

Each and every other day I get a book from her with a photograph of what she made that day. From granola bread (OMG!) and coconut milk wild rice soup to veggie stuffed small scale meatloaves and pesto heated ziti, she’s continually brainstorming something new.

My mother has been an extraordinary cook for whatever length of time that I can recollect and my preferred formula she makes (and furthermore my preferred solace food) is stacked enchiladas. Think liberal measure of cheddar, pulled chicken, smooth hand crafted refried beans, cilantro, tortillas, corn and whatever else she can cook up completely layered in a skillet and prepared until melty and brilliant.

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