Last Tuesday, Cinco de Mayo was in full effect in our house. Fiestas abound and to celebrate I cooked two delicious dishes: A quinoa breakfast bowl, with fresh guacamole and black beans & sweet potato and squash enchiladas with a homemade mole sauce. Sometimes you just want something elseOh, both were out of this world and super easy to make!

 

Quinoa Breakfast Bowl 

Mornings can be super busy, you’re trying to get out of the house, to work, dressed, dogs/baby fed….but I get bored with breakfast! I’m telling you this didn’t take much longer than throwing fruit into a blender. While you’re waiting for the Quinoa & beans to heat up, make the guacamole. Voila – a fabulous breakfast that’s WAY above boring.

Directions: 

Cook 1 cup of quinoa as directed (takes a bit more water than a 1:1 ratio). Heat up a can of black beans.  Chop some cilantro. Top with homemade guacamole!

Homemade Guacamole 

1 avocado
1/4 of a red onion, minced
2 lime wedges
1 garlic clove minced

Mix all ingredients (squeeze lime juice in, don’t throw the whole wedge!)

Sweet Potato & Squash Enchiladas with Mole Sauce

1 sweet potato diced into cubes
1 squash, 1 zucchini diced into cubes
2 gloves of garlic minced
2 tablespoons of olive oil
3 tablespoons water
2 cups of kale, chopped

Saute garlic in olive oil for a few minutes. Add potato. Cook for a few minutes on med-high heat. Add water and stir until all is absorbed. Cook for another 5-8 minutes. Add Squash & zucchini. Add kale and sauté for another few minutes.

Spoon into tortilla wrappers, fold and put in a sprayed pan.

 

Mole Sauce

1/2 red onion minced
2 Garlic cloves
2 tablespoons peanut butter (I used a chunky natural)
1 tomato
1 cup veggie broth
1 tablespoon caco powder
3-4 squares dark chocolate
3 pablano peppers (or dried chili peppers) roasted – put in oven for 25 minutes at 375
1 tablespoon chili powder

Cook onion in olive oil for 3-4 minutes, add garlic. Cook another 4-5. Empty into a blender. Add broth, tomato, cacao powder, peanut butter, pablano peppers. Blend. Add to stove top in a pan and stir. Throw in chocolate bits and stir until melted.

Top the enchiladas with 1/2 the mole sauce – bake at 350 for 20 minutes. Use more mole sauce on the side if ya want!