I want to be 5 years old again – seriously. I miss when waking up at the crack of dawn Christmas morning meant jumping out of bed and screaming at my sisters on the other side of the room to get up! We would all run to our living room and start rummaging through the presents under the Christmas tree. Not that there were very many presents, but there was always one we could count on from our parents. I remember one year my parents bought my three younger sisters and I this lady bug tea set and table. It was the best present ever! We eventually destroyed that table from countless hours of play.
The memories of many Christmas’ gone by with my siblings and parents have taken on a more significant meaning these last years. With my dad no longer with us, one sister in Japan, and the other one in South Sudan, our annual holiday gatherings do not seem the same or as full of life as they once were. This is just the reality of life. As a child my world revolved around my siblings, and as each of us transitioned into adulthood the memories of my childhood are now like patches of a large quilt. They are knitted on a much larger story in a collective sea of life experiences.
Now that I am a mom to three kids and an aunt to so many nieces and nephews I’ve come to accept and relish that I am a big part of other people’s Christmas story. Just as I remember looking forward to the ‘dryer than dry’ roast beef my uncle made, my kids and other family members look forward to food I bake from my kitchen. In fact, they expect and look forward to it every time they visit.
Feeding others is more than just providing nourishment for someone’s body. It can also be a central part of creating memories that last a lifetime and bring hope and joy for those who live far away. It is also a beautiful way of remembering those who are no longer with us.
Today I have a Chorizo Breakfast Enchilada Casserole I would like to share with you. Made with a little bit of Latin twist, this recipe is a great one to make a day ahead of time so all you have to do Christmas morning is pop it in the oven and bake. If your kids are anything like my kids, who are like me when I was 5 years old, the only thing you’ll want to do early Christmas morning is sit on the couch and watch the joy on your child’s face as he or she opens up their presents and experiences the love of family and being together.
Happy Holidays and Merry Christmas.
Recipe: Chorizo Breakfast Enchilada Casserole
A delicious savory breakfast casserole with a Latin twist. Made with spinach, sweet potatoes, onions, black beans, eggs, and chorizo this casserole can be made the night before and baked in the oven the next day.
one medium yellow onion, chopped
one sweet potato (approx. 1.5 cups) peeled and chopped into 1/4-inch cubes
1 lb. ground chorizo sausage
6 cups baby spinach leaves
one 15 ounce can black beans, rinsed and drained
1 tablespoon cumin
2 cups shredded mozzarella cheese
1/4 cup milk
24- 6 inch tortillas
one 16 ounce jar salsa verde
1 cup shredded cheddar cheese
1 cup diced tomatoes
1 medium ripe avocado, sliced thinly
1/2 cup chopped cilantro
Preheat the oven to 400 degrees F.
In a large sauté pan, cooked the onions, sweet potato, and chorizo sauce for 6-8 minutes until the sausage and sweet potatoes are fully cooked.
Turn off the heat and stir in the spinach, black beans, and cumin until the spinach is wilted. Stir in the mozzarella cheese
In a large bowl whisk the eggs and milk together. *A blender works great for this.
In a separate pan, heat the butter on medium heat. Add the egg mixture to the pan and scramble the eggs until almost fully cooked but still wet.
Add the egg mixture to the chorizo vegetable mixture and stir until all the ingredients are evenly distributed.
Spray two 13x9 baking dishes generously with non-stick spray
Add approximately ¼ cup of this mixture to one corn tortilla spread it down the middle, rolling the tortilla and placing it seam down. Repeat this with each tortilla until all the mixture is gone. *More tortillas may be needed.
Pour half the salsa verde over each pan and spread he salsa as evenly as possible.
Spread one cup of cheddar cheese over each pan.
Bake for 20 minutes.
Remove the casserole from the oven and top off with the diced tomatoes, avocado, and cilantro before serving.