Ian made enchiladas tonight for dinner. He made the sauce from scratch using this adapted recipe.
Served with a heap of sauteed "mexi seasoned" (garlic, onion, green chili and salt) veggies.
Surprise! They were stuffed with seasoned tofu and purple sweet potatoes. The sweetness of the potatoes went well with the spiciness of the sauce.
Tonight we are heading over to Metro (a bar) to watch the Korea/Uruguay game. It should be fun and this time I'll have the camera.