A Fiesta of Flava!

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Sweet Potato & Black Bean Enchilada's

with a sweet corn cream sauce



Hola mi amigo's! Here I go again with yet another healthier option. But hey doesn't mean its not as delicious as my other sweet eats.

These here are actually quite amazing. I have been wanting to make them since I first came across the recipe at one of my favorite blogs, Sugar Plum.

I love enchilada's already and thought this vegetarian take on them sounded amazing. Well, I was right. They are amazing. You can really taste the sweet potato which is perfectly complimented by the smoky yet spicy sauce they are baked in. They are topped with a sweet sauce that calms the spicy down a bit but doesn't cover it up.

Again, I am going to tell you how easy these are, and maybe I sound like a broken record but, I really mean it when I tell you when a recipe is easy. This takes a few steps but you will be very impressed not just with the flavors but with yourself for cooking such a wonderful dish.

Many people can be skeptical to foods they know being made in a new way, but don't be afraid to get in the kitchen and try new flavors. Especially when they are this delicious yet super nutritious too. Learning to cook has taken me to so many new places in food. I am no longer that picky eater who would not even think of trying something new. Cooking has brought on a love of food and flavor and the urge to learn more about food and nutrition.

It's a fascinating world in food, so get out and explore new flavors!

And don't forget to keep exploring right here at Peace Love & Yumminess!

Gracias & Enjoy<3!

Sweet Potato and Black Bean Enchilada

w/ sweet corn cream sauce

 

Ingredients

• 2 cups cooked mashed sweet potatoes- I cook in microwave for 10-12 minutes then peal and mash with fork.
• 1 cup canned black beans, drained and rinsed
• 2 cups crumbled queso fresco cheese, divided. (Can't find queso fresco? I used reduced fat feta cheese)
• 1/2 cup pepper jack (optional- I sprinkled some on top before baking)
• 1 teaspoon ground chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups jarred fire roasted tomato-enchilada sauce
• 2 tablespoons adobo sauce from canned chipotle chiles
• 10 corn tortillas
• 1/2 cup canned creamed corn
• 1/3 cup reduced fat sour cream
• 1 tablespoon coarsely chopped cilantro
• Avocado slices, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cinnamon, and salt until well combined.
3. In a separate bowl, whisk together enchilada sauce and adobo sauce and pour half of the sauce into a 13x9-inch baking dish.
4. Warm tortillas in the microwave, covered in damp paper towels, for 1 minute.
5. Place a heaping spoonful or about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish. 
6. Continue with the rest of the mixture and tortillas.
7. Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with the remaining cheese.
8. Bake 20-25 minutes or until golden brown and bubbly. 
9. Meanwhile, make the sweet corn cream sauce by pureeing the creamed corn and sour cream until well combined ( with a food processor or blender). 
10. Stir in cilantro (optional- many people do not enjoy cilantro).
11. Serve enchiladas with a drizzle of sweet corn cream  sauce, and top with avocado slices (optional as well).



Gingerbread Cupcakes

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Gingerbread Cupcakes

with Cinnamon Cream Cheese Frosting

Hello hello! Well its a week until Christmas, exciting! I cannot wait to see my niece open her presents this year! I'm guessing she'll be thrilled for about 3 minutes and then be done. But, it will be the cutest 3 minutes ever! She's been literally hooked on that classic Rudolf movie lately so she will most likely want sit down and zone into that. We'll see, either way I'm excited.

I'm thinking of making waffles for breakfast too. With my oh so beautiful, early Christmas present, kitchen aid hand mixer. I get way too excited about kitchen appliances, but I just can't help it.

Anyways, onto a delicious cupcake recipe perfect for this time of year! I was selling cupcakes, and taking orders at this local holiday craft fair and wanted a few festive flavors for cupcakes. I kept debating between eggnog, chocolate peppermint, and gingerbread. I feel like people who like eggnog LOVE eggnog but there aren't many of them and since I already had a chocolate cupcake I went with gingerbread.

The cupcakes are great and the frosting is amazing! They are a lot more like actually gingerbread than a cupcake so I want to experiment with this but still delicious. The strong ginger with the spices and molasses goes great with cream cheese frosting. They are a little dense (perhaps because it used THREE sticks of butter lol) but not too heavy at all. Delish!

If you enjoy gingerbread in cookie or actual bread form you will enjoy these too!

Enjoy!

Gingerbread Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour                                       
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter (3 sticks), room temperature
• 1 1/2 cups sugar
• 3 tablespoons unsulphered molasses
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

Cinnamon Cream Cheese Icing

Ingreidents

• 8 ounces cream cheese, softened
• 1 stick unsalted butter, room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 3 teaspoons cinnamon (you can you less, I prefer a lot of cinnamon flavor)

Directions
For the Cupcakes:

1. Preheat oven to 350 degrees and line muffin pan with baking cup liners.
2.  In a large bowl, sift together flour and spices; set aside.
3.  In a seperate
4. Beat in the molasses until incorporated. Followed by the eggs, one at a time. Then the vanilla.
5. Add flour and mix on low speed until just combined.
6. Fill the cupcake tins three-quarters full and bake until a toothpick inserted in the center of them comes out clean, about 30 minutes. 
7. Cool on a wire rack in tins for 10 minutes, then transfer cupcakes to a wire rack to cool completely.

For the Frosting:

1. In a large bowl beat the butter and cream cheese until combined.
2. Add the vanilla.
3. Add the cinnamon until fully incorporated.
4. Gradually add the powder sugar by sifting in 1 cup at a time and mixing until fully incorporated. 

Spread or pipe frosting onto cooled cupcakes. Top with mini gingerbread men and/or women if you wish :).