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Monday, March 28, 2011

Fired Up with Neeps and Taters & I See Fit People!

Everyone remember THIS song??

I thought so.

Adding a little spice to your life can benefit you for many reasons! Capsacin, which is what gives hot peppers their kick, is good for your metabolism and helps the body burn calories faster. Eating spicy foods may also relieve pain temporarily, and increase air flow (in more ways than one, haha)

This recipe came from Athena, one of the readers on I See Fit People, for Meatless Monday.

Sweet Potato Enchiladas
Original recipe is here

  • 2 lbs sweet potatoes
  • 1 medium onion, chopped
  • 2 - 4 garlic cloves - depending on your preference
  • 1 -3 tsp curry powder - again, depending on your preference
  • salt and pepper to taste
  • Black beans (optional)
  • Tortillas of your choice - We used Dempster's Body Wise, about 8 tortillas
  • Taquera sauce - We used La Costeña, I believe 
  • 1/2 cup cheese, for topping 

Peel sweet potatoes, and chop into cubes. Steam.
In a frying pan with a small amount of oil, sauté onion and garlic until their natural sugars caramelize.
Mash sweet potatoes, add sautéed garlic and onion and curry powder. Add salt and pepper to taste. Mix well.

Place about 1/2 cup of your sweet potato mixture per tortilla. Make yourself a little "bean boat" after spreading mixture out. Add about 1/4 cup black beans per tortilla.

Roll and nestle in rectangular baking pan. Our pan was about 9" x 11" and fit all 8 perfectly.

Pour sauce over tortillas and spread to cover. Top with cheese. 

Bake at 350 degrees Fahrenheit for approx. 30 minutes.


Diggin in..
About 0.000005 seconds later
I topped mine with Fat-Free Sour Cream! NOM!
One serving = 1 enchilada:
Calories - 236, Fat - 3.8 g, Carbs - 42.5, Fibre - 6.5g, Protein - 8g


This next recipe was inspired by a soup from the bakery I work at. It's got a little more of a spice than theirs, which is perfectly fine by me. I was trying to make something that everyone would enjoy! This is not for the faint of palette, because boy, it's got that kick!

Fired Up Chicken Stew

  • 1 lb boneless, skinless chicken, cut into small pieces - or approx. 2 lrg chicken breasts
  • 1 tbsp olive oil
  • 1 cup red bell pepper, chopped
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp chipotle chili powder - If you don't have this, regular is fine
  • 1 tsp ground cumin
  • 1.5 tsp oregano
  • Dash smoked paprika - Optional
  • 2 cups skim milk
  • 3 cups chicken stock
  • 1 can corn
  • 1 cup chickpeas
  • 1 tbsp lime juice
  • 0.5 cup instant rice

Over medium heat, heat olive oil. Brown until chicken is no longer pink.

Add red pepper, onion and garlic. Sauté for about 5 minutes.

 Stir in chili powder, cumin, oregano and smoked paprika. Add milk and chicken broth, stir to mix.

Add in corn, chick peas, and lime juice. Bring to boil and stir in rice. Turn heat down to low and simmer for 15 minutes. Serve while hot. Top with sour cream or plain yogurt, cheese and green onion, if desired!!

Next time I will be adding black beans to add extra toot ;)
Makes 5 - 2 cup servings
Calories - 276, Fat - 5.4g, Carbs - 25.8g, Fibre - 3.6g, Protein -13 g

Lauren  (Neeps and Taters)
Wendy (I See Fit People


  1. We made the Sweet Potato Enchiladas the same night and OH MY!!! they were super yummy!!! I decided to go a little crazy on the spicy so we did part of the red sauce and than part of the green enchilada sauce. Yowzer it was dee-lish!! and talk about super easy!!

  2. Oh these were so spicy!! I loved it but I am not sure if my belly did. I actually saw a post on one of the blogs I go on to do the same kind of idea for the sweet potato shepard's pie! Mixing the curry into the sweet potatoes I mean :)