Black Bean and Sweet Potato Enchiladas.

My friend Natalie gave me this recipe with a few of her other staples. This one will for sure be in the rotation in my house too. When I texted her to tell her "thanks, it was awesome!..." she was having it at her house that very night too. Shayne's stomach had been feeling sick all day, and when he took a bite - the cumin was much too much for him. He's decided that after 6 years into marriage with a cumin-lovin-girl, that he doesn't like cumin. I even halved it for him - but it was still a no go with the sick stomach. So the kids and I totally enjoyed all of it.

1 small onion, diced
2 sweet potatoes, diced (about 2 ½ cups)
2 cups cooked black beans (if you are using canned beans, use 2 cans)
2 cups chopped greens (kales, spinach, etc.)
sea salt and black pepper to taste
2 cups enchilada sauce (see below)
8 to 12 whole grain tortillas
optional toppers: avocado, mashed
lettuce/cabbage
salsa

In skillet, steam fry onion and sauté for 5 to 10 minutes, until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with salt and pepper.

[With my texture sensitive, trying to disguise the 'yucky' food family... this is when I pureed it. It was green... and with the kids on their shrek shake strike - they were leery of them. I had to make the kids eat their first bites - but they all loved it after... green and all.]

Cover bottom of 9 x 13 with 1/3 cup of enchilada sauce. Scoop a line of filling across the width of the tortilla about 2 inches from the bottom. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover with enchilada sauce. Cover and bake @ 375 for 20 minutes.

We like to eat these with shredded lettuce and/or cabbage, salsa, and guacamole.

Enchilada Sauce
1 small onion, minced
2 teaspoon chili powder
1 teaspoon cumin
2 teaspoon dried oregano
2 cloves garlic, minced
3 cups tomato puree (i just used 14 oz. can)
½ cup water
½ teaspoon sea salt

In a medium pan over medium-low heat, steam fry onion. Sauté 5 to 7 minutes or until golden. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes.

belly biters: we all tore.it.up [except Shayne] and Nolan had 2 full ones himself

 

recipe from my friend Natalie

who got it from The Vegetarian Mother's Cookbook