Chipotle Chili, A Charm Bracelet Miracle, And The Long Awakening

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About 11 years ago now, one of my dearest writing friends, Lindsey O’Connor, gave birth to her fifth child, a little girl named Caroline.  That happy moment suddenly gave way to a trauma that would leave Lindsey’s life hanging in the balance for many long weeks and months.  She writes poignantly of that episode in her life, of what it was like to be “someplace other” and to try to make sense of it all once she woke up, in her brilliant memoir, The Long Awakening.  Warning: do not start the book until you have time to read it all. It is impossible to put down once you begin.

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Here’s a story Lindsey shared in her book, a memory I still look back on, and marvel at. In fact, I went to Texas two weeks ago, drove past the little store mentioned here, smiled and gave thanks in remembrance.

Near my daughter Allison’s birthday, my friend Becky had emailed Kathy asking for our home address so she could mail a birthday present she’d brought for Allison. Becky and I had started our friendship as writing and speaing colleagues and had grown into sister-friends, who knew and loved each other’s children, and she had wanted to get something special for Alli’s tenth birthday. She dropped in at The Mineola Mercantile, an East Texas boutique not far from where she lived, and told the owner what had happened to me and that I was lying in a coma missing my little girl’s birthday.

The woman told Becky she thought she knew “what God wanted this little girl to have.”

She pulled out a silver charm bracelet and the three silver charms – one said “Big Sis,” another of a heart with “mother and daughter” written across the front of it, and finally a letter “A” with a guardian angel peeking through the “window” of the letter.

The store owner said, “Now tell little Alli that charm represents her guardian angel that is always watching over her all of the time.” Becky went home, wrapped the present, wrote Kathy for the address, and only when Kathy replied did Becky discover a fact she had not know when she’d bought the gift.

It had been my tradition on each day of my daughter’s tenth anniversaries, their double digit day, to give them a silver charm bracelet…

Such a thing. Comatose for months;tradition intact. Unthinkable …..Coincidence? Perhaps.But I don’t think so. Loved by her God?  I believe so.  His eye was on my sparrow. ”  (Excerpt from The Long Awakening by Lindsey O’Connor, Revell, 2013, pg. 97-98)

Now, let’s fast forward time. Lindsey, of course, came out of the coma, and though the road was arduous, she is very much alive,  amazing us all. Caroline has grown from baby girl to double digit young lady following her sister Allie, who is now in college.   In addition to being the proud owner of a charm bracelet, she’s also of age to want to try her hand at cooking. I posted the picture of this Chipotle Chili, recently, on Facebook, and her mama, Lindsey, asked for the recipe.  There was a Chili Cook-off at church, and Caroline wanted to make an award-winning batch of it, all by herself. I gave her my best “Auntie Becky” style directions, and Lindsey let her daughter loose in the kitchen.  Later that night, Linds wrote in an email: “Carolyn was ecstatic when she won first prize!  She probably said, at least ten times while were cooking that she wanted to win, and thought she would win. And she loved knowing it was your recipe. She really did the whole thing by herself. I taught her how to cut an onion, stood back while she used her knife and kept wanting to take it from her the whole time. Taught her how to use the food processor.  She had such fun! Thank you for sharing the recipe.”

I hope this true story warms your heart, and the recipe warms your tummy.  Please visit & “Like”  Lindsey on Facebook at https://www.facebook.com/LindseyOConnorAuthor and tell her I sent you.  (I also write a story of Lindsey bringing me a wonderful Greek meal, including a favorite recipe,  watermelon mint feta salad,  in our book, We Laugh, We Cry, We Cook.)

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Becky’s Quick n’ Easy (Award-Winning!) Chipotle Chili

1 ½ lb.  ground beef or buffalo (if you have leftover roast or other beef, you can dice that up and throw it in too)

1 onion diced (if you like onions)

1 clove garlic, peeled

1 large (28 oz) can of fire roasted diced tomatoes

2 – 3 chipotle peppers in adobe sauce (a little can in the Mexican food aisle… — you can freeze the leftover ones in a Ziploc bag to use in another recipe or salsa)

1 can (15 oz) Ranch Style Beans, with liquid

1 can (15 oz) Kidney or Black Beans, with the liquid

1 t. salt

1/2 t. pepper

1 t. chili powder

1 t. smoked paprika 

1 T. cumin

1 T.  brown sugar

Directions:

Brown the beef with onion in a big pot. Meanwhile,using a food processor or blender,  blend the big can of  tomatoes with the chipotle peppers and clove of garlic.   (If you want some chunks of tomato in your chili, don’t blend the whole can. But my husband Greg thinks I’m trying to kill him if there’s any visible chunks of anything but meat and beans in his chilli.) 

Add the blended tomato mixture to the pot,  then add the 2 cans of beans, and the rest of the seasonings, tasting as you go to make it balanced as you like it. Adding more sweet, or heat, or salt until you just love it.

Heat on med high and then turn down and simmer on low, for about 15 minutes, stirring often. (You can simmer it longer, but typically my family is in a hurry to eat it, and it doesn’t take long to be edible and yummy.)

You can top with sour cream or Greek yogurt, shredded cheese, jalapenos, diced avocado, green onions, chopped cilantro, crumbled tortilla chips… whatever you like. 

Always a hit with hot buttered corn muffins.

 

 

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Sweet Potato & Black Bean Enchiladas

When it comes to delicious crave-worthy foods, I’m a hoover and Jared is a hoarder.

Jared saves his favorite foods for when he really really wants them. I admire this in some ways, except that he tends to save them for so long they’re no longer edible by the time he decides to indulge. I’ve tossed out countless cupcakes or cookies that have gone bad while Jared was waiting for the perfect moment to eat them. If he’s not going to eat it before it sprouts eyes and a mohawk, he should at least release his dibs, right? His hoarding tortures me!

Though I will admit his patience comes in awfully handy as the husband to, well, me.

I grew up in a home with three hungry boys and when our mom went grocery shopping, we all immediately raided the refrigerator, battling it out for our favorite snacks. If you wanted that breakfast strudel, you grabbed it before it was gone; there were no guarantees it would still be waiting for you in the morning. Apparently, this is still engrained in my brain.

If something is delicious, I eat it all as soon as possible. Monday night I made these Sweet Potato & Black Bean Enchiladas for dinner. They were so good, I woke up the next morning thinking of them. So of course, instead of waiting for lunch or dinner, I ate the rest first thing in the morning (saving two for Mr. Patient’s dinner).

I couldn’t help it! Though the picture isn’t the greatest, these enchiladas are out of this world. The sweet and spicy homemade enchilada sauce with just a hint of cinnamon is like a warm hug wrapped around the always delicious combination of black beans and sweet potatoes. These are definitely going to become a go-to meal around here.

Black Bean & Sweet Potato Enchiladas

Rachel’s Sweet Potato & Black Bean Enchiladas

Serves 4

Ingredients

8 Whole Wheat Flour Tortillas

Filling

1/2 large onion
1 bell pepper (any color but orange or yellow are nice in this dish)
2 sweet potatoes, peeled & chopped into chunks
olive oil
1 t. Salt
1 16oz can of black beans, drained and rinsed

Sauce

1 16oz can of whole peeled tomatoes (I’m sure crushed tomatoes would work too, but this is what I had on hand)
1 t. garlic powder
1 t. onion powder
1 t. oregano
1 t. chili powder
1/2 t. cinnamon
2 t. brown sugar
1 t. red chili flakes
1 T. jarred salsa (or one chipotle in adobo sauce)

Directions

Preheat oven to 350.

Bring water in a medium sauce pan to a boil and boil chopped sweet potatoes for five minutes, or until the potatoes are just barely fork tender. Drain.

While the potatoes are boiling, heat about 1 T. of olive oil on medium heat in a large saute pan. Add onions, bell pepper, and salt and cook until onions are translucent. Turn off heat and gently toss in the sweet potatoes and black beans.

In a blender or food processor, mix all of the sauce ingredients until the tomatoes are pureed and the spices are all blended.

Coat an 8×10 baking dish with 1 T. of olive oil, then ladle in a little enchilada sauce to lightly cover the bottom of the dish. Dip each tortilla into the enchilada sauce coating both sides. Add sweet potato filling and roll tightly into a tube. Place in the baking dish, seam side down. Repeat until all the tortillas and filling are used, packing the enchiladas into the dish side by side. Pour the rest of the sauce over the top.

Cover the dish with foil and bake for 20 minutes.

Serve with Spanish rice (add a sprinkle of taco seasoning in with your rice while it’s cooking for a really quick & easy version) and avocado slices or guacamole.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Sweet Potato & Black Bean Enchiladas
The URL: https://welaughwecrywecook.com/2012/05/10/sweet-potato-black-bean-enchiladas/