Homeless people are going to put me in the poor house.

I simply cannot say no to them.

They can smell my weakness and middle class guilt from a mile away.

My local grocery store has become a hotbed for sweet homeless men – my kryptonite. The other day there was a man holding a sign that read, “Looking for work. Cold. Hungry.” And he had a sweet baby PUPPERS with him. You better believe I whipped through the nearest ATM to get that gentleman a $20. After that I was like OK, kewl, good deed, I’m done. Then this weekend, I’m leaving the grocery store and a man in camo pants and a Jesus t-shirt asks if I’ll buy him some lunch at McDonald’s. I literally didn’t have time, but I had the other $20 I had gotten out during my ATM trip for my first BFF. He was legit so touched I almost lost it. “This will last me 3-4 days!!!!” K kill me now. I’m hooked. No going back. I honestly don’t care what they do with it, buy a meal, buy a beer, I don’t give a hoot. I just don’t think Jesus would ignore them or turn away, so I can’t either!

Bet they have a picture of me posted somewhere with a fat “SUCKER” stamped across my face.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

• 2 sweet potatoes, cut into cubes
• 1 can of black beans, rinsed + drained
• 1 package of soyrizo
• 4 corn tortillas, chopped
• 2 onions, chopped
• 4 tbsp. of garlic, minced
• 1 green bell pepper, chopped
• 1 can of green chiles
• 7 dried New Mexico chiles, tops cut off
• 2 dried arbol chiles, tops cut off + some or all seeds removed, depending on how much spice you like
• 2 cups of vegetable broth
• 1/4 cup of tomato paste
• 2 tsp. of cumin
• 2 tsp. of smoked paprika
• 1 tsp. of oregano
• 1 tsp. of chili powder
• S+P, to taste
• 3 tbsp. of olive oil
• Cilantro, for serving
• Avocado, for serving

How to:

• To prepare enchilada sauce, heat 1 tbsp. of olive oil in a large rimmed skillet
• Add 1 of the chopped onions + S+P, cook 3-4 minutes
• Add garlic, cook another minute
• Add chiles, cook for 3-4 minutes
• Add broth + bring to a boil
• Reduce heat + simmer for 15 minutes
• Add tomato paste + 1 tsp. of cumin + 1 tsp. of chili powder + oregano + S+P, cook another 5 minutes
• Transfer to a food processor or blender + blend until smooth
• Meanwhile, heat remaining 1 tbsp. of olive oil a cast iron skillet over medium heat
• Add remaining onion + S+P, cook 3-4 minutes
• Add garlic, cook another minute
• Add sweet potatoes + remaining cumin + smoked paprika + chili powder + S+P, cook 15-17 minutes or until potatoes are tender
• While potatoes are cooking, heat remaining olive oil in another skillet over medium heat
• Add soyrizo, cook 5-6 minutes
• Add black beans + green pepper, cook another 3-4 minutes
• Once potatoes are tender, add soyrizo + bean mix + enchilada sauce + tortillas, cook another 3-4 minutes
• Serve warm with cilantro + avocado
• Pour into local hog trough + eat from it like the beast you really are

 

Enchilada sauce from here!