Sweet Potato Black Bean Enchiladas

I created a dish that I am proud of! I got really creative one night and decided that I could make my own recipe instead of relying on the genius of others. This recipe is perfect for the fall or a chilly night. It is hearty, healthy, spicy and comforting. Reduce the cheese amount to make the dish healthier...I went a little overboard (this was pre dairy allergy). If you cook it please tell me how you like it. Enjoy!

 

Sweet Potato Black Bean Enchiladas

Ingredients:

• 1/2 jar (or more) green chili sauce (I use 505 Natural South Western)
• 2 jalapenos
• 6 cloves garlic chopped
• Little olive oil
• Sprinkle ground cumin
• Sprinkle ground chili powder
• Sprinkle pepper
• 1 large sweet potato (or yam...I don't know the difference)
• 1 can black beans
• 1 large lime
• Handful Cilantro
• 3/4 lb. Montery Jack Cheese shredded (or cheese of your choice)
• 10 corn tortillas

Sauce:

Dice the jalapenos removing the seeds and ribs. Cook in a sauce pan with a little olive oil for a few minutes. Add 3 cloves chopped garlic. Add cumin, chili powder and pepper. Let cook until jalapenos and garlic are a little soft. Add the half jar of green chili sauce. Let simmer for a while so flavors may blend.

Filling:

Cook the sweet potato in what ever manner you see fit (I started with the oven, became inpatient and chopped it up and cooked it in the microwave). Put chopped pieces of sweet potato into a food processor and blend until smoothish. I left the skins on for added nutrients. Set aside. Drain and rinse the black beans. Add 3 chopped cloves of garlic and some chopped cilantro, to taste. Juice the lime into the beans/garlic/cilantro mixture. Give it a good stir to blend flavors.

 

Compile:

Put half of the sauce mixture on the bottom of a casserole dish. Put a little olive oil in a saute pan and put it on medium heat. Throw a corn tortilla on the oil in pan until it is warm. Put the tortilla in the casserole dish, oil side down, add a spoonful of sweet potato and a couple spoonfuls of the black bean mixture. Sprinkle some cheese as well. Roll up the tortilla and squish it against the edge. You will gather some of the green chili from the bottom in the process. I fit eight of these in the dish and another two sneaky ones on the side. Pour the rest of the sauce on the top of your rolled enchiladas, then top with a generous amount of cheese. Bake for 20-25 minutes at 350 degrees. Garnish with cilantro.

Sweet Potato Fries

Easy, healthy, delicious? You know that is me. Enjoy this recipe for a delectable side dish. My three favorite words...sweet-potato-fries.

Sweet Potato Fries

• Sweet potatoes
• Egg white
• Salt and pepper to taste
Cut the sweet potatoes into fry shape slices. Coat in egg white and bake at 350°F until slightly browned. Flip once first side browns.

Beef Stew and Sweet Potato Casserole

Beef Stew and Sweet Potato Casserole

I was excited to cook and even more excited that Jeff had gone grocery shopping, it sure makes it easier! I really need to read the recipe instructions before I start cooking, as I thought this would be an easy night. Oh how I was wrong! The Beef Stew (from Aunt Virginia) took me 4 hours to complete! I started by browning stew meat, which I decided after it was already cooking that the precut cubes were not as small as I had hoped. So I took a fork and pulled the pieces out one at a time, cut them in half and replaced them back to cook. Then I had to add a lot of spices, some water and let it simmer for an hour and a half. I got smart this time and cut the recipe to a 1/3. The original recipe called for 3 lbs of beef! As well as a lot of other ingredients in massive amounts. I had a few close calls though, when I forgot that I cut it in thirds and almost added the full amount. Thank God I have all the brains in my head and had a careful thought session before adding anything. As the stew simmered, I removed the lid and took a large whiff to smell the progress. Horrible idea! The covered pot had created an intense steam that came rushing out and into my nostrils. BURN! I may have even singed some nose hairs. I sniffled my way through the rest of the stew, more veggies, and another 45 minutes cooking. I then had to sauté in butter some mushrooms which I have despised my whole life. As they were cooking I thought maybe I could wean myself into liking mushrooms; they are covered in butter, so it shouldn’t be hard! I gave a mushroom a taste….nope, I still despise! Add the mushrooms, cook another 45 minutes.
The recipe states 6 servings…which could mean 6 servings if you are a professional eater, or Jeff or Devon. With only 1/3 the portion, it was plenty!
The sweet potato casserole is one of my recipes I pulled out of foodnetwork.com. It is very easy, very tasty, and kind of healthy. It seems like it would make a great side dish for Thanksgiving.