Before I get to my dinner recipe, here are a few pictures of some of my meals and workout from today:
A typical breakfast, yet always delicious!
Lunch today was a Mushroom Lover’s Veggie Burger topped with roma tomatoes and Newman’s Own Pineapple Salsa, which is fantastic! I also had an orange and a handful of Goldfish on the side.
Today was another cardio day! I did 25 minutes on the Arc Trainer and 25 minutes on the treadmill, walking on a 10% incline.
I was unable to get my morning walk in with the dogs due to the nasty weather, but fortunately it cleared up by lunch time and we managed to get a brisk 2 mile stroll in on my lunch break! It was HOT! But they still had a blast! They could walk all day! I just feel so guilty if I can not walk them each day, especially since I live in an apartment and they can’t just run around outside.
**For the dog owners:**
How often do you walk your dogs and how long? I walk mine every day unless I am sick or the weather is really bad. We walk at least a half hour every day.
I was so excited for dinner tonight! I prepped it all this morning so that all I have to do is put it in the oven when I get home.
I adapted this recipe from my Sandra Lee cook book, but did change quite a few things.
Sweet Potato and Bean Enchiladas
- 6-8 Tortillas (I ended up using 7)
- 1-2 Sweet Potatoes (I used one BIG sweet potato)
- 1 can of beans (I had kidney beans on hand..but she uses black beans)
- Frozen chopped onion (or fresh)
- Frozen chopped green pepper (or fresh)
- Mexican blend Cheese (I used about 1/2 the bag)
- 1 can green chillies
- 1 enchilada sauce mix packet
- 1 can tomato paste
- 3 cups water
- ground cumin
- pumpkin spice
Cook sweet potatoes. I cooked mine in the oven at 400 degrees for about 25-30 minutes with a little salt, pepper, cumin, paprika and olive oil.
In a sauce pan, add water, tomato paste, spice pack, green chillies and seasonings. Bring to a boil and mix together. Remove from heat and set aside.
Drain and rinse beans
Pour some of the sauce mixture on the bottom of a baking pan. Put together enchiladas by spooning ingredients onto a tortilla and rolling. Place enchiladas seam side down in pan.
Pour remaining sauce over top of enchiladas
Top enchiladas with cheese and bake! I baked at 400 degrees for about 25 minutes
I had two enchiladas, with a side of sour cream and pineapple salsa. They were very filling. I could barely finish it all (but don’t worry, the pups enjoyed my scraps!) Or maybe they were so filling because I had a bunch of crackers and hummus before hand..hmm 😉
What is your favorite cookbook or cooking magazine?