When Mike and I came out to house-hunt from Philly, and looked at our current house, (almost 2 years ago now!) we fell in love with the view immediately. The Grateful Dead Tapastry in our neighbors yard just sealed the deal.
“This is it,” Mike said, pointing to the mountains, then to the tie-dye. And so, we were introduced to Uncle Rico.
We couldn’t love Colorado any more, but our neighbor, Rico, has been the best neighbor. EVER. When we travel, he’ll climb over the fence to watch our Winnie & Haley, so they can stay in the comfort of their own home. And perhaps right up there with loving our dogs, he keeps us in fresh Arugula.
Today, after spotting him at our Farmer’s Market, he dropped off a huge bushel of home grown arugula. The best, freshest, loveliest arugula ya ever did see. So today’s lunch was made in his honor.
Uncle Rico’s Arugula & Sweet Potato Enchiladas with a Roasted Poblano & Carrot Sauce
1 large sweet Potato, diced
1 yellow onion sliced in strips
1 green pepper sliced in strips
3 cloves of garlic minced
2 cups fresh arugula
Tortilla Wrappers (I used organic Purple Maze tortillas)
Add some olive oil to a pan. Saute garlic, onion and pepper for about 6 minutes on medium heat. Add the potato with a tablespoon or two of water to the pan. Mix, then cover with a lid, stirring ever 4 minutes or so. Cook about 10-15 minutes until browned. Top with arugula and mix until a bit withered, turn heat off.
Roasted Poblano & Carrot Sauce
2 medium poblano peppers
2 small green jalepeno
3 whole cloves of garlic
1/2 yellow onion
2 1/2 large carrots
1 1/2 cups of veggie broth
pinch of Himalayan salt
Roast the peppers (brushing them lightly with olive oil) & garlic & onion at 400 degrees for about 20 minutes. When done throw carrots in food processor until shredded. Then throw all other ingredients. Blend until smooth.
Spoon enchilada sauce into the bottom of a baking dish. Fill tortillas, wrap up and top with sauce. I baked at 375 for about 15 minutes.
Serve & Enjoy!