When I’m not eating chocolate chip cookies or chocolate microwave brownies for dinner, you can usually find me devouring a falafel sandwich from my latest favorite restaurant, Clover, or eating whatever food I happened to whip up the weekend before. When it comes to cooking in graduate school, I tend to lean on the side of easy and unpretentious recipes. These enchiladas, though they require a bit more work than the average stir fry, fall in this category.
These enchiladas are the perfect busy student food for a few reasons:
- They’re healthy, all plant-based, and packed with protein and good-for-you nutrients. Since the other half of my diet is chocolate chip cookies (only half kidding here), it’s important that what food I do make will power me through the day without putting me in a food coma.
- These enchiladas are super easy to make– if you can sauté black beans and roll a tortilla, you can make these enchiladas. The final outcome looks impressive but the actual recipe is really easy.
- They’re easy to store. There’s no way I’m not gonna finish this batch of enchiladas before they go bad (about a week), but if I were to start to worry, I could just throw them in the freezer and microwave them for a quick meal a week–or month–later. As much as I love my tabbouleh couscous salad, this isn’t something I could do with it.
- And most importantly, they taste amazing. The combination of chewy corn tortillas and savory beans with a bit of sweetness from the corn and sweet potatoes is a perfect combination in my book. Plus, lime cashew crema add the perfect amount of creaminess to the enchiladas and balances out any spiciness in the enchilada sauce. Paired with a glass of fruit juice (I don’t know- it just works) and a side salad, this is my definition of a perfect meal.
On a completely different tangent, earlier this morning I went to my very first post on Chomps of Life. I was 15 years old! A mere baby! I’m 22 years now, which means Chomps of Life has been around for almost 7 years! Granted, I only post every few months (wanting to change that!), but that’s nearly a third of my life! Super crazy.
Anyhow, without further ado, here’s the recipe for my black bean quinoa sweet potato enchiladas with lime cashew crema.