Loaded Sweet Potato Skins

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I have a financial advisor.

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You might refer to him as a gentleman who gives free financial advice to military families, but I say financial advisor.

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Garr and I walk in like the couple of knuckleheads we are and start slinging phrases like, “We’re looking to diversify our portfolios a bit…..”

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This bruh was brilliant. He had all sorts of book recommendations (for me) and color-coded charts (for Garrett to comprehend). He broke down stock options, CDs, volatile 401k funds, the WORKS! We even learned what a bond is! Though I can’t entirely remember, I know it blew my mind. I left feeling like, I’m sorry, why wasn’t I taught any of this in school? Maybe I was snoozing or passing notes, but I really don’t think anyone ever explained to me the (dark & twisted) credit score system.

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Now it’s time to play the stock market – going all in on my self-tanner company and the vegan restaurants I like.

 

 

Time: 1 hour (prep + cooking) | Serves: 8 skins

Ingredients:

  • 4 sweet potatoes, scrubbed clean
  • 1 can of black beans, rinsed + drained
  • 1 tbsp. of garlic, minced
  • 1 cup of quinoa, cooked
  • 1 red pepper, diced
  • 1/2 red onion, diced
  • 1 cup of cherry tomatoes, halved
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Preheat oven to 375 degrees
  • Stab the potatoes with a fork several times
  • Wrap one up in a paper towel, microwave for 6 minutes
  • Repeat with remaining potatoes
  • Once cooled, cut potato in half + scoop out centers into a bowl
  • Repeat with remaining potatoes
  • Arrange skins on a baking sheet
  • Drizzle with 1 tbsp. of olive oil + S+P
  • Bake for 10 minutes
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add garlic, cook 1 minute
  • Add sweet potatoes + black beans + S+P, cook 5-6 minutes
  • Stuff skins with quinoa + sweet potato + black bean mix + red pepper + tomato + red onion + cilantro + avocado
  • Serve hot
  • Hop into sweet potato skin with a pair of oars + row your boat down the saucy river of your choosing + into your mouth canal

 

Chickpea + Black Bean Enchiladas

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K I’m going to need to speak with the event coordinator for the Grammy’s.

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Who are you & do you still have a job this morning?

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What a monstrosity. Look, I know how much goes into an award show. I put them on 36 times a year in my mind. This was amateur hour.

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Truth be told, I only watched a combined 20 minutes because The Bachelor was on & y’all know where my loyalties lie. But the 20 minutes I saw included Taylor Swift (will it ever stop), Luke Bryan singing Lionel Ritchie (HOW DID THIS HAPPEN) & the sabotage of Adele’s performance. Yes, SABOTAGE. How dare you people. How dare you not bolt that piano mic to the instrument. Shameful.

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Also, whose bright idea was it to compete with The Bachelor on a Monday? Buh BYE.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4-5

Ingredients:

  • 9-10 whole wheat tortillas
  • 2 cans of chickpeas, rinsed + drained
  • 1 can of black beans, rinsed + drained
  • 1 onion, chopped
  • 1 small can of green chiles
  • 1 tsp. of cumin
  • 2 tsp. of chili powder
  • 1 large can of enchilada sauce
  • 1 cup of spicy cheese, shredded
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in a skillet over low-medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add chickpeas + S+P, cook for 4-5 minutes
  • Add black beans + green chiles + cumin + chili powder, cook another 2-3 minutes
  • Scoop some mixture into a tortilla, roll + place seam side down in a greased baking sheet
  • Repeat
  • Top with enchilada sauce + cheese
  • Bake for 20-25 minutes or until cheese is melted + golden brown
  • Shove enchiladas in mouth one at a time

 

Corn + Black Bean Enchiladas

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I love love.

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Love in all forms. Familial, friendly, romantic, unhealthy, I don’t care. I love it.

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My top 3 favorite romantic loves in random order:

  • Me & Garr, obviously. Because I’m conceited & we do have a pretty great love tbh.
  • Leo + Kate. Probably the trillest love there is. I promise you will lose an argument with me on this I have spent years gathering my evidence
  • My sweetie pie of a BFF, Miriam, & her sweetie.

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Mir & her snookums got ENGAGED this week & my heart literally exploded into 1.3 million pieces. He was just so giggly & excited & Mir was so surprised. Heart eyes over here, people. This really is big for ME because I really want to live next door to them for the rest of our lives & have joint Halloweens with the kids. I love when my dreams come true & I don’t even have to put forth effort!!!!

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Cheers, Mir & Den. Shopping for a white dress as we speak (for me, not the bride, I can’t be upstaged).

 

Time: 1 hour (prep + cooking) | Serves: 6 enchiladas

Ingredients:

  • 1 can of black beans, rinsed + drained
  • 1 ear of corn, husked
  • 1 cup of quinoa, cooked
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 tbsp. of cilantro, chopped
  • 6 whole wheat flour tortillas
  • 1 can of spicy enchilada sauce
  • 1 tsp. of chili powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine black beans + corn + quinoa + onion + jalapeno + cilantro + chili powder + crushed red pepper + plenty of S+P
  • Scoop black bean mix into a tortilla + roll up nice + tight
  • Repeat with all tortillas + arrange in a greased baking dish
  • Cover enchiladas with sauce
  • 35-40 minutes or until golden + bubbly
  • Serve hot
  • Shove whole enchilada down your gullet