Sweet Potato and Black Bean Enchiladas

When I was in graduate school, we were fans of making our lives throughout the week as easy as possible.  We believed (and still do) in leftovers.  And we stretch them for as long as we can.  Our weeks had a tendency to be busy and so we tried to reduce the amount of cooking dinners from scratch throughout the week as we could.  Making a vegetable and lunch for the next day is enough.  (More on how we’ve managed to simplify this even more later).

I am a vegetarian and Cathrine is mainly a at-home-vegetarian; she only eats meat when we go out to eat or are with friends and it is served (besides for the occasional piece of bacon or turkey bacon with Sunday brunch.  She claims it wasn’t hard to transition to eating less meat, but part of me wonders if that is because anytime I cook anything with meat in it, I really cook it.  As in I make sure it is dead, there is no slightly uncooked component.  Clearly, I don’t know how to cook meat.  I don’t even really know how to eat it.  But I do know that the smell of BBQ is the one time that I only slightly imagine what it would be like if I ate meat.  It’s kind of like I have a love affair with BBQ and just by imagining being with BBQ, I am cheating on Vegetarian.  I’m obsessed with the smell.

This still is one of our favorite recipes and has nothing to do with BBQ.  It is incredibly easy, makes plenty for yummy leftovers, and is very filling and satisfying- a perfect combination of sweet and spicy.  The black beans, quinoa flour, almond meal, and chia seed flour provide some protein.

Black Bean and Sweet Potato Enchiladas

In the mix-

  • Black beans (1 to 2 cans, depends on how many you want to make)
  • Roasted sweet potatoes (with cumin, cinnamon, cayenne pepper, allspice) mashed after roasting
  • Caramelized red onions
  • Green beans (steamed)
  • Sprinkle of cheese (we used goat cheese because that is what we had on hand)

Sweet Potatoes  

Preheat oven to 400 degrees.  Wash, peel, and cut sweet potatoes into cubes.  Spray a light coat of olive oil on glass baking dish and place cubed sweet potatoes in dish.  Sprinkle evenly with cumin, cinnamon, cayenne pepper, and allspice.  Bake until these are soft when pricked with a fork (about 45 minutes).

Once the sweet potatoes are done roasting, mashing them by using either a fork or the flat surface of a bottom of a cup.

                                           Seasoned sweet potatoes after roasting                                     

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Black Beans

Open the black beans and drain and rinse them.  Place them into a nonstick skillet and sautéed on medium heat until they begin to look a bit cooked.  Approximately 10 minutes.

Black beans lightly sautéed before roasting

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Green Beans

Wash and cut green beans into about 1 inch long pieces then lightly steam them.

Tortillas

For the tortillas we use the Spunky Coconut’s Tortilla Wrap recipe.  For the milk substitute we use almond milk.  We have made these quite a few times and every time we do we always enjoy them.

Final Assembly and Baking

Spray a baking sheet with olive oil and place the unbaked tortillas directly on the baking sheet.  Then layer all of the ingredients (sweet potatoes, lightly sautéed black beans, and steamed green beans)  with the goat cheese and caramelized onions last.  Then bake in the oven for 20 minutes or so at 400 degrees.

*This time we didn’t cook them in between parchment paper.  In the past I have made the tortillas smaller so we use one on the top and one on the bottom.  I first bake them in the oven, then I add the toppings and toast both sides in a pan on the stove top.  We enjoy them both ways.

After baking add Cholula for some spice on top

We ate this meal on our old deck.  We just couldn’t get enough of the warm summer evenings!  On the side we had beet chutney.

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