Mi Lado Latino~ My Latino Side
Yesterday instead of going to teach, I was able to participate in the Foreign Language Association of Maine conference. I saw some great presenters, with helpful resources and guidance on approaches to teaching a foreign language. I am always amazed by the amount of teachers in the room, and the number of Spanish speakers who come altogether for that day. Unfortunately, there wasn't a mixer or any kind of ice breaker activities, so really making connections still seemed difficult.I ran into a colleague, who I actually met because our girls used to take ballet together. We sat and chatted for a while, claro en español, and we got to know each other a little better, which was nice. One of the presenters also gave her whole presentation in Spanish. My heart pounded. It jumped to my throat, afraid to speak, to make mistakes, to volunteer to read or answer questions, grasping for words that seemed to have vanished in the busy tormenta of my brain. In this rush of emotions, I remembered what that process of learning is like. I felt grief and loss, a skill that once was so good, now rusty and out of practice. Mostly, I yearned and pined for the opportunity to speak Spanish every day. To have it be part of every moment of my life. I love it that much!
Sweet Potato and Black Bean Enchiladas ~ Ingredients
- 2 small sweet potatoes
- 1 can of black beans, drained and rinsed well
- juice of half a lime
- 1/2 cup of cilantro leaves, washed well and chopped
- 1/4 teaspoon salt
- freshly ground black pepper
- EVOO
- 8 flour tortillas (or corn but heat them lightly in a frying pan on low heat before rolling)
- 6-8 oz grated Monterey Jack cheese
Step 1- I do this step the night before, but its not necessary.
Wash and peel the sweet potatoes and cut into small 1/4 inch cubes. In a large container mix with lime juice, salt, cilantro leaves, pepper and about 1 tbl. spoon of EVOO. Cover and refrigerate (or use immediately)
Step 2
In a skillet, heat another 1-2 tbl. spoons of EVOO. Add the sweet potatoes and sauté on low until tender. They don't need to be completely soft, as they will soften in oven, but shouldn't be crunchy either. Add in the black beans and sauté another 2 minutes or so to combine flavors. While your potatoes are cooking, is the best time to make the mole sauce. Also preheat your oven to 375 degrees. At this time you should also be sure your cheese is grated.
Step 3
Poor a very small amount of the Mole Sauce over the bottom of a an 8x11 pan. On a flat tortilla, place a couple spoonfuls of the potato and bean mix at one side, sprinkle with 2 tablespoons or cheese (more if you want super cheesy enchiladas). Don't over fill them, as it will be hard to roll. Roll the tortilla and carefully place in pan. Repeat this until all filling and or tortillas are used.
Step 4
Cover the top with the remaining Mole Sauce, then sprinkle with remaining cheese. Place in oven for 20-25 minutes. Until cheese is melted and bubbly. (If the sauce begins to dry out too quickly, cover pan with tinfoil)
Serve drizzled with chipotle crema, a salad or green, rice and side of avocado.
Mole Sauce ~ Ingredients
- 6 oz can of organic tomato paste
- 3 tbl. spoons chili powder
- 1/4 tsp. cumin powder
- 1 tsp. salt
- freshly ground pepper
- juice of 1/2 lime
- 2 tbl. spoons of Trader Joe's Unsweetened Cocoa Powder (I'm partial here b/c its from Tumaco, Colombia)
- 1 garlic clove, minced
- 1/2 sweet onion chopped
- 1 1/4 c. water
- 2 tbl. spoons peanut butter
- 1 tbl. spoon cornmeal
- 4 tbl. spoons EVOO
Step 1
In a small sauce pan, sauté onion for 2 minutes. Add garlic and spices and sauté until soft.
Step 2
Add water, lime juice and tomato paste. Let simmer on low heat until it begins to thicken. Add in the cocoa powder and remaining ingredients. Let simmer no less than 20 minutes. Transfer to a blender and blend until smooth.
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