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| The lime made it refreshing, and it was suuuuper creamy. |
Tonight was Mexican Night. I found an avocado hummus recipe and couldn't help myself so I ran with a south of the border theme. First it was a "green food" theme, then I realized I didn't want an all green meal. The hummus was awesome, I used a whole lime, two 16 oz cans of garbanzo beans, 4 cloves of garlic, olive oil and two avocados. Blend and boom!
The main part of the meal was black bean, sweet potato, onion and cabbage enchiladas, this part is cooked on the stove for 45 min. I accidentally dumped a TON of jalapenos into the sauce, but it ended up with the perfect amount of spice. It was tomato sauce, salsa, hot sauce, salt (tomato sauce here is suuuuper sweet so it might not be necessary in the States). Topped with sauce and cheese and baked for 20 minutes.
I also went for veggie stuffed roasted red peppers. Black beans, corn, onions, tomatoes, cilantro and garlic were stewed first. Microwaved the pepper halves for 4 minutes (sounds weird but it turned out perfectly), stuffed them and topped them with cheese. Baked on 400 for 20 minutes. So simple and quick, super healthy and very yummy.
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