I was going to make black bean and sweet potato chili yesterday, but that idea morphed into a delicious pinto bean and sweet potato enchilada casserole. Super cheap and easy to make, and now I have breakfasts and lunches for the next few days. I had some well traveled cashews that moved with me from Seattle, so I made a little cashew cream to go on top. It was supposed to be cashew cheese, but I added a little too much water to the blender. Still worked!
|Fresh out the oven|
|Sloppy, but delicious!!|