A Favorite Vegetarian Dish

     One of the hardest parts of being pescatarian is not the diet...it's the questions. What is that? What can you eat? Where do you get your protein?, etc.  We are lacto-ovo (meaning we do eat some dairy products and eggs) - Pescatarians (taken from the words, pesce - meaning fish and vegetarian). I had a hard time giving up things like butter but the big one for me is cheese! While I try to stick more to the goat and sheep varieties...I am a cheese addict. Always have been....probably always will be. (Lactaid is one of my best friends!) Tom on the other hand LOVES Salmon and Tuna.  

     Proteins and the other vitamins and minerals are easier to come by then our brains have been trained to realize. The salmon, tuna, and shrimp adds some good proteins, but things like quinoa and Greek yogurt have more proteins then any meat or seafood products do.  Most people eat what they do because they always have and don't think about any different (no judgement)...I personally cannot look into the face of a cow or pig and think I am going to take your life so that I can raise my cholesterol and clog my arteries. Once you get used to eating healthy, clean foods, you don't crave anything else. (and if you try...your body will remind you very quickly that it is a clean space now) Anywho... all love and no lectures. ;)

     Today, I figured I would share with  you one of my favorite "Go To" vegetarian meals, (which could easily be vegan...but again with the cheese issue).

Sweet Potato Black Bean Enchiladas

Here is all you need: 

1 large or 2 medium sweet potatoes

1 can black beans (I always buy organic and/or lower sodium as much as possible)

1 16oz jar salsa

corn tortillas

Pepper Jack and/or Monterey Jack cheese

     Peel and dice the sweet potatoes. Add a little oil to the bottom of a pan and toss in the diced sweet potatoes. (I use my food chopper as I loathe the time it takes to dice a sweet potato)

     Let the potatoes cook until they start to become tender. While they are cooking I shred my cheese. I always shred my own when possible because....why add the extra additives and/or chemicals if you don't have to! I take half an 8oz package of each type and toss them together to mix.

     Once the potatoes begin to get tender, add the jar of salsa and black beans an stir well.

     Spray a 13x9 pan with cooking spray (I use a spritzer bottle filled with olive oil) and get ready to assemble. Place a good spoonful of the sweet potato mix in a tortilla and top with a sprinkle of cheese. Roll it up and place it in your baking dish. Take the extra mix and spread it over the top of your prepared enchiladas and top with remaining shredded cheese. (or if you want to freeze some, as they freeze well, start second pan)

     Bake at 350 for 15-20 minutes and serve! This dish is a favorite of ours and also a favorite of our meat-eating friends! Enjoy! (WARNING: They are addictive!)

As always...I Wish You Peace!

jojo