Yam Enchiladas with Easy Mole Sauce for Fair Trade Magazine

enchiladas up closeDespite what my sushi tattoo might suggest (yes, I have a happy sushi tattoo on my foot), sushi is not my favourite food. I mean, it is, but for all of its pros it has one giant con: you can’t eat it for breakfast. And when I say can’t, I mean that I totally have, but, like, it’s just not that great.

So now you’re obviously wondering what kind of food could possibly rival sushi. And the answer is (duh) Mexican. And I’m not even referring to literal Mexican-inspired breakfasts, such as Huevos Rancheros and Migas. (By the way I have a really excellent story about Huevos Rancheros that involves sexytimes with a cop and losing Words With Friends, so remind me to tell you about it.) But, like, have you ever had leftover Mexican for breakfast? It’s like all the flavours get real comfortable with one another over night so that when they enter your mouth they’re already, like, super loose and ready to party.

And I just had this really amazing idea: step 1) heat up Mexican leftovers; step 2) top said leftovers with a fried egg. WHY HAVE I NEVER THOUGHT OF THIS BEFORE? This is definitely happening … And I’m not even being biased when I say that these enchiladas would be PERFECT for realizing this idea. Plus, if you choose Fairtrade ingredients like I have you can feel super good about yourself, because you’re supporting ethical farming and trading practices–it basically cancels out any calories.

For the full recipe details plus dozens of great articles, check out the Winter/Spring 2015 issue of Fair Trade Magazine.

And put a goddamn fried egg on your Mexican leftovers next time–your mouth will thank me.

Photos by Bryce Tarling.

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