Recipe: Variation on La Enchilada

When I first started reading about breastfeeding and the extra calories I was going to have to consume, I thought, in the voice of Mike Myers a la "Wayne's World," I am so sure? I should be so lucky. 500 additional calories just to maintain a healthy supply? It seemed too good to be true. Even though the amount of spontaneous Irish jigging, blushing, worrying about the long-term effects of chewing too much sugarless gum, and, oh, all the exercising I do on a daily basis should SHOULD escalate my metabolism, but I'm just not one of the blessed. I need to subsist off of iceberg lettuce and Bacos and go live in a bikram yoga studio in order to lose weight. But guess what? Now that I'm nursing exclusively? I walk a block down the street after eating a 10 foot sub sammy and I? Am. Famished. Oh, I am so hungry. And the cruel folly of it all is that there is no opportunity during the day whilst baby wrangling to eat anything of sustenance. Mmm! This lunch of three bites of yogurt and a raisin is SURELY enough to tide me over. So naturally my eyes get a little googley and sometimes I can be quite cranky for whole afternoons at a time. And by the time Lovey Loverpants gets home, and this is where I ::breathe:: stop embellishing, if he so much as attempts to put his coat on a hanger instead of just dropping it on the floor so he can take Baby Girl off of my hands so I can stuff my wide gaping starving maw with something delicious and nutritious...like the following, I might just monkey freak out on him.

From Laura's beautiful blog, I share with you:

Sweet Potato Enchiladas

I've made this recipe twice and it has turned out so well (Natch, since Irish Lass Knows Potatoes) and it is even man-pleasin' if you use words like "smash" instead of "whip" and "cook with garlic for a really long time" instead of "saute."

2 t. oil 1 clove garlic 1 small onion 4 sweet potatoes, diced 2 c. cooked black beans, with a little cooking water 2 c. chopped greens (kale, spinach) sea salt and pepper 2 c. enchilada sauce (I can buy canned) 8 tortillas 8 oz. sour cream

Saute onion, garlic and add diced sweet potatoes. Cook about 10 minutes until tender. Stir in beans and greens. Cook about 5 minutes until greens wilted, may need to add water. Season with salt and pepper. Cover 9 by 13 dish with a little sauce. Scoop some filling in each tortilla and spoon sour cream in. Roll up and place in pan and cover with sauce. Bake at 375 for 20 minutes.

Pair with yellow rice (or stick the rice IN the enchilada before you bake). Ay caramba!