This is the filling I used - a slight variation on the recipe (from a booklet called "Vegetarian 30 minute Mexican Cookbook" by Sarah Beattie, which apparently came free with issue 26 of Vegetarian Living - a magazine I buy occasionally, usually if I am caught out without reading material or if the cover looks particularly good). I added the kidney beans because I felt it needed a bit more substance to it. Anyway, it was excellent - Alex raved about it and we all really liked it - the sweet potato was, once again, particularly nice, as it still had just a little resistance to it.
And here's the whole enchilada. So to speak.
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