It might have been this realization that made him decide not to continue on in the pouring rain with a car loaded with precious cargo. Instead, Thatboy asked Thatniece and Thatnephew where they wanted to go that wouldn't involve us driving on the freeway. They requested a trip to the arcade.
There was more to do for the big kids than Thatbaby, but he found a game to amuse himself with.
This spider game involved stepping on the different buttons as they lit up, whack-a-mole style. His cousins helped.
And he did well enough to win some tickets, which he donated to the big kids. By the way, being with two tweens trying to decide how to spend their prize tickets? Torture. I'm not looking forward to that phase with Thatbaby.
Thatbaby was too young for the arcade and prizes, but you're never too young for a yummy food prize. This may be a new favorite in our house. Derived from the ever so popular "Sweet Potato and Black Bean Burrito," This takes that classic filling and uses it in enchiladas. Topped with some of that leftover mole sauce we all know is always in my fridge. Thatbaby wasn't so fond of the tortilla, but ate all the filling in his, and then asked for more. What's nice is this recipe makes a lot of extra filling, so Thatbaby could eat his heart out. Thatboy loved the smokey mole with the sweet potato.
Sweet Potato and Black Bean Enchiladas
2 sweet potatoes
1/2 tsp garlic powder
salt and pepper
1 can black beans, drained and rinsed
6 corn tortillas
1 cup mole sauce1. Preheat oven to 425. Bake the sweet potatoes for 1 hour. Remove from oven and let cool until they are handle-able. (Lower oven temperature to 350)
2. Peel the sweet potatoes and mash them.
3. Add garlic powder, salt, and pepper to taste.
4. Heat the tortillas using your favorite method.
5. Pour just enough mole on the bottom of an 8x8 baking dish to coat.
6. Place a scoop of the sweet potato, a scoop of the beans and some mole sauce in the center of each tortilla. Roll up the tortillas and place seam side down in the baking dish.
7. Pour remaining mole sauce over the enchiladas. Cover and bake for 30 minutes.