Today I Made:
ROASTED ROOT VEGETABLE ENCHILADAS AND CILANTRO-LIME RICE for DINNER.
Caramelized sweet potatoes, beets, and onions wrapped in a corn tortilla and smothered with a green enchilada sauce and drizzled with a spicy CHIPOTLE CREAM SAUCE.
Recipes from the Nov./Dec 2008 issue of VegNews magazine.
The roasted vegetables gave it a sweet twist.
The chipotles added a hint of smokiness.
The enchilada sauce added tanginess.
And the rice added a citrus surprise.
Another time consuming recipe worth making.
This entire meal turned out delicious and worth repeating.
Husband even asked for seconds.