I believe I have mentioned before how much Andy and I dig on Mexican food -- we srsly like it. I also believe I have previously mentioned that I am completely an utterly aware of the fact that our Mexican food is by no means authentic. But, for lack of a better term, I still call it Mexican, or to be more precise: Mexican-ish.
We try to avoid cooking in the oven in the summer, so our Mexican-ish dishes become nachos, burritos, and salads. But, we've had a few rainy days, meaning the temperature has dropped to a nice, cool 30 C, so we've taken advantage of the opportunities by making enchiladas.
We've had two recent winners in the enchilada realm.
First, inspired by my favourite chocolaterian, Hannah, and one of her recent chocolate reviews, we made enchiladas with choc-chilli-lime sauce. Andy was so grumpy when he saw me put the block of chocolate into this tomatoey sauce, certain I was ruining his delicious sweet potato & bean filling. But, once they were cooked he admitted that the sauce went beautifully with the enchiladas and provided the perfect amount of richness, tanginess, and earthiness simultaneously.
Those are smashed potatoes on the side, an idea we've taken from BrisVegan and ran with in the past few weeks. Smooshy, crispy, salty and oily, they are like a delicious lovechild of chips and mash potatoes, and we can't seem to get enough.