By February 2023. The middle of the recruiting season for Diego and the beginning of spring practice for the team. These two calendars overlap in a way that requires me to be more deliberate than usual about compartmentalization. When I'm on the field I am the head coach, not a player's father. When I'm at home I am the father, not a program's endorsement. The line is not always clean. I hold it anyway because the alternative is to let the roles bleed into each other and ultimately degrade both.
Hector's health report this month: a good month. He went to the local hardware store twice, which is a barometer I use because going to the hardware store requires a specific combination of stamina and interest that he only has on his better days. Marisol confirmed: two hardware store trips in February. This is a good February. I'll take it.
Sofia set a school record in the 1600 meters this week. Fourteen years old, fastest mile in her school's history. She called me from the track and I could hear the PA still echoing the announcement in the background. Her voice was completely calm. She said, "I need better shoes for the 3200, Dad. The ones I have are fine for short but not for distance." I told her we'd get the shoes. She said "thank you" and went back to warming down. That's the runner's mind: the record is data, the next improvement is the subject. I know that mind from coaching. I love it from fatherhood.
Made caldo de res this week — beef shank soup, slow and deep, with corn on the cob and calabacitas and chayote. A soup that takes a morning and earns everything it takes. The house smells extraordinary for hours. The twins ate their portions with the total seriousness of people who have been eating well their whole lives and know it.
The caldo de res set the tone for the whole week—something slow, something built in layers, something that requires patience and earns it back. After Sofia’s mile record and Hector’s two hardware store trips, I wanted to keep that same spirit at the table: food that takes intention, that rewards the people who sit down to it. This Sweet Potato Enchilada Stack is that kind of dish—stacked and structured the way a good week should feel, warm all the way through.
Sweet Potato Enchilada Stack
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr | Servings: 6
Ingredients
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 can (10 oz) red enchilada sauce
- 6 medium flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/2 cup sour cream, for serving
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced, for serving
- Lime wedges, for serving
Instructions
- Roast the sweet potatoes. Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20–25 minutes, until tender and lightly caramelized at the edges.
- Build the filling. In a large bowl, combine the roasted sweet potatoes, black beans, and corn. Stir gently to combine without mashing the sweet potatoes.
- Prepare the baking dish. Reduce oven to 375°F. Spread 1/4 cup enchilada sauce across the bottom of a greased 9x13-inch baking dish.
- Layer the stack. Place two tortillas over the sauce (overlapping as needed to cover). Spread one-third of the sweet potato filling over the tortillas, then spoon 1/4 cup enchilada sauce over the filling, and sprinkle with 1/2 cup cheese. Repeat layers twice more, ending with the remaining tortillas, sauce, and cheese on top.
- Bake. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted, bubbling, and lightly golden.
- Rest and serve. Let the stack rest for 5 minutes before slicing. Serve topped with sour cream, fresh cilantro, avocado slices, and a squeeze of lime.
Nutrition (per serving)
Calories: 420 | Protein: 15g | Fat: 16g | Carbs: 55g | Fiber: 9g | Sodium: 680mg