Five Guys in my mouth...

So i caved and failed miserably on my first night of trying to not eat out. I had made a mental note to pack a sandwich for my adventures with Wendy. Of course i forgot in my rush to change and get to her mother's house so we could transport her lovely new handed down bar. When we finally got to her apartment and the lovely orange cat had serenaded us with his meows we decided on Five Guys to satisfy our hunger that evening. Although i broke...i broke for less than five dollars and an angry tummy. I think i am not made for mass produced restaurant food as much as i was before...or maybe because i refuse to waste any food whatsoever gorging myself on those fries was a very bad idea. Either way, my meal fueled my trip to Wal-Mart in South America with Wendy and Mata...and i only bought stuff i needed and it's all been put to use already!!!!!

Mother's Day the next day was significantly better foodwise...my cousin BBQ'd lots of charred animal flesh. Before that though i was cooking a feast for a small army in my kitchen. I made a loaf of egg bread which has been my breakfast for the week with fig preserves, roasted corn in the oven, and made sweet potato and kale enchiladas! I'm pretty amazed that enchiladas came out as well was they did since i made no attempt at trying them while i made them. I had seen a recipe for them and i had most of the ingredients and more that i added to make the recipe my own. I used it as a guidline so i'll post my own if anyone else would like to take a stab.

Sweet Potato and Kale enchiladas

2 large sweet potato
1 bunch of kale
1/2 green bell pepper
1/2 large yellow onion
6 cloves of garlic
Olive Oil
Salt
Juice of 1 lime
1 can of enhilada sauce
20 corn tortillas
1 cup shredded cheddar cheese
Roasted sweet peppers (optional)
Chopped scallions (optional)
Cilantro (optional)
Sour cream (optional)

Dice and boil until soft the two sweet potatoes and set aside. Cut the kale off the stems, rinse to remove grit, and shread. Warm the oil and toss in the minced garlic and slicd onion and sautee until the onion softens. Toss in the peppers and soften those as well. Add the kale and sautee until it becomes tender. Remove from the heat and add the lemon juice and toss. Toss in the sweet potatoes, mashing slightly with a wooden spoon followed by the roasted peppers. Season with salt if necessary.

Warm up the tortillas in the microwave and spray down a baking sheet with olive oil. Fill and roll up the tortillas with the potato and kale mixture and place in the pan. After all of the mix has been used pour the enchilada sauce over the top and sprinkle with cheese. Bake until the cheese is bubbly at 350. Top with sour cream, cilantro, and green onions if you wish and enjoy!

It was susprisingly good to the point that someone asked to try some in the lunch room at work. My masterpiece!!!!!

The enchilada sauce hides the veggie goodness and the cheese makes it bad enough to forget that you're eating lots of really good vegetables!!!!