Sweet Potato and Black Bean Enchiladas

I came across this recipe when I was looking for something different to do with tortillas. I was hoping for a roasted vegetable enchilada, but was intrigued (and a bit skeptical!) by this one. The only way to find out for sure though, is to try it of course!

The flavor was complex and interesting: it had the sweet from the sweet potato, the savory from the tomatoes, and the spicy from the poblano. They all blended together really well and it was a tasty, filling, and very healthy meal!

Sweet Potato and Black Bean Enchiladas

2 large sweet potatoes
1 Tablespoon of olive oil
1 large garlic clove, minced
1 small poblano pepper, seeded and chopped
1 (14.5 oz.) can of black beans, drained and rinsed
1 (14.5 oz.) can of diced tomatoes, drained
1 Tablespoon of chili powder
Kosher salt and black pepper to taste
2 cups of salsa
8 large flour tortillas
1/2 of an onion, chopped
1/3 cup of cheddar cheese, shredded

Directions: Preheat oven to 425. Wrap the sweet potatoes in aluminum foil and roast for about an hour, or until soft when poked with a fork. Unwrap, cut in half, and set aside.

Turn oven down to 350. Heat the olive oil in a large skillet over medium. Add minced garlic and chopped poblano, stirring frequently until fragrant. Add black beans, tomatoes, chili powder, and salt and pepper to taste. Scoop out cooked sweet potatoes, add them to the skillet, and simmer mixture 5 minutes. Remove from heat.

Spread enough salsa on the bottom of a 9x13" pan to cover. Place tortilla on a flat surface, fill with sweet potato mixture, and roll tightly. Place the enchilada in the pan. Continue with each tortilla shell, until all are filled. If there is any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with onion and shredded cheddar.

Bake until casserole is hot and bubbly, about 20 minutes. Enjoy!

Adapted from Care2/Greenliving, original recipe here.

Kale and Kidney Bean Enchiladas

Since we had been getting a lot of kale in our produce baskets recently, I have been on the lookout for new and interesting ways to use it. This recipe definitely had what I was looking for! I loved the flavors in here, and was actually a little surprised at just how perfectly everything went together. It ended up being a hearty and filling meal- the kale flavor was almost subtle and it is definitely a different way to use such a bountiful ingredient this time of year!

Kale and Kidney Bean Enchiladas

1 large bunch of kale, washed and chopped (I used dinosaur kale)
1/2 Tablespoon of olive oil
1 onion, sliced thin
4 cloves of garlic, minced
1 3/4 cups of kidney beans (equal to one 15.5 oz. can)
1 Tablespoon of hot sauce
1 teaspoon of cumin
dash of salt
12 oz. of enchilada sauce
8 whole wheat tortillas at room temperature
4 oz. cheddar cheese, shredded

Directions: Preheat oven to 350. Heat the olive oil in a large skillet. Add onions and saute until soft, about 5 minutes. Add garlic, cumin, and salt. Cook for another 2 minutes. Add the kale in handfuls, and stir occasionally as it wilts. Add kidney beans, hot sauce, and 2 Tablespoons of the enchilada sauce. Mix until everything is coated and remove from heat.

Pour enough enchilada sauce in an oven-safe 9 x 13 dish to just cover the bottom. Add filling to the tortillas and wrap tightly. Place seam down in the pan, and repeat until they're all filled. Top with remaining enchilada sauce cheddar cheese. Bake for 30 minutes. Enjoy!

Adapted from Branny Boils Over, original recipe here.

New Recipe Review- Fish Tacos

For my new recipe this week, I was inspired by this recipe. However, I didn't exactly follow it. I had a multitude of reasons- the fish sounded too spicy, I couldn't find jicama, I thought it really needed some guacamole, etc. etc...

So here's what I did instead:
For the salsa: Mix together 2 cups of corn, 2 cups of black beans, 1 red bell pepper- diced small, and 1/2 purple onion- sliced thin, in a large bowl. In a separate bowl, combine 2 T. of lime juice, a sprinkle of cayenne pepper, and 2 teaspoons of white sugar (or honey) and mix well. Chop up 2 big handfuls of cilantro in the food processor, and mix in. Pour spices on veggies, and stir to coat.

For the fish: Take 4 tilapia filets, and season with lime juice and cajun seasoning. Wrap them up in aluminum foil and let them marinate for about 2o minutes. Place aluminum packet on the grill and let cook for about 15 minutes over medium heat, flipping once. Remove from packet, place directly on the grill grate to blacken slightly.

For the guacamole: Peel and pit 2 avocados, chop and place in food processor. Add 2 T. minced garlic, 1 handful cilantro, 1 T. lime juice, and small handful of cherry tomatoes to food processor and mix to desired consistency.



I served them on flour tortillas with a dollop of sour cream. These were awesome, I will definitely be making them again. Te recipe serves 4, and they were even better the second time, the flavors really sank in. BTW, this really called for a margarita!!