Sweet Potato Enchiladas and Wednesday's Heart Attack

Let me start off with the heart attack- since you might be wondering with the cryptic title:)

On Wednesday- I had a heart attack- not a real one- but an emotional one.

My little man was playing in a laundry-basket-boat with his big sister- which capsized shortly into their journey and hit a very hard, very white IKEA bed frame...with his face.

(above is the bed in question- in his revamped "big boy room"- he began climbing out of the crib during the wee morning hours- a.k.a 2am- so I took it down to avoid further injuries...that's also a new rug addition to his room)

There was crying- there was lots of blood, and there was sheer panic on my behalf when I looked in his sweet little mouth and saw that he had not only bit through his bottom lip- but that the edge of the bed had sliced into his gums above his front teeth and left a gaping hole:(


So- after a many phone calls, a visit to the doctor, a 4 hour wait in the ER, a 3 hour wait in the examination room, finally being assisted by some lovely dental residents (who Moses thankfully fell in love with- he's a sucker for a pretty lady), Barney on the portable DVD player, a toddler-sized sedation, 5 stitches, and many text messages and phone calls to concerned family members, we made it home safe and sound and are ALL healing.  He is a trooper- he's been in good spirits the rest of the week.  The hardest part is probably the fact that he is on a "soft diet" and for a boy that can be quite picky- this is tough!


Seeing as this is the 2nd ER trip we've had with the little guy in past 6 months- I know this will most likely not be our last.  I really felt like I was having a heart attack- or maybe anxiety attack? I started crying in the pediatricians office (I am not a crier)- I was a mess. 


When we finally got into the examination room- we shared it with another family- separated by only a thin curtain.  This mother and father had a sick little boy too- but their little boy was chronically sick with a crippling genetic disorder- and looking at that family put everything in perspective- I couldn't help but think we were placed together for a greater reason than coincidence. It's never easy seeing your child in pain- but, right now especially I am grateful and blessed that my children are in general- healthy.

On a much-less-serious note...onto the amazing dinner from Monday night- oooh is this a good one!

Sweet Potato Pinto Enchiladas with Asian Slaw

Here's how it goes....gather the ingredients:

roasted sweet potatoes (I poke a few holes in them with a fork, put them on a cookie sheet and roast them @ 375 for about 1 hour of until they smell done)
chopped spinach, onion and garlic, pinto beans, cumin, cayenne, cinnamon, chili powder, salt and pepper, tortillas, cheese, cilantro, sour cream.

First you dice up the onions and start them sauteing in a little extra virgin olive oil-

As they cook- add in the cumin, chili powder, salt and pepper

Once the onions have cooked down a bit- add in the chopped spinach- cook another 4 mins.

While that's cooking- add the cinnamon, cayenne and S&P to the roasted sweet potatoes- mash it together real good...

then combine it with the can of rinsed pinto beans (black, canillini, lentils or kidney would all work fine too)!

mash it up real good!

Lay 1 tortilla down in a heated pan, spread the bean mixture, then some of the spinach mixture, then some cheese- add another tortilla, and let it toast up a little- flip it after a couple minutes- when the cheese is melted take it out and slice it up.

Top with sour cream, a little salsa, chopped cilantro (avocado would be awesome too!)

I served it with a side of Asian slaw- I got the recipe from Shutterbean- food blogger extraordinaire. The dressing on this salad is AMAZING- you must try it. Also check out this other delicious salad of hers- similar dressing (no oil?!)- oh it's real good!

Sweet Potato Enchiladas (serves 4)

1.5 cups roasted sweet potato( 3-4 small sweet potatos roasted, skinned)

1 can pinto beans

1 large onion(diced)

3 cloves garlic(crushed)

2.5 cups chopped baby spinach

1 tsp. sea salt separated

1 Tbp. cumin

1tsp. chili powder

1 tsp. cinnamon

1/4 tsp. cayenne pepper

1 pack tortillas

1.5 cups shredded cheddar cheese

1/2 cup sour cream

1/4 cup chopped cilantro

1/4 cup salsa