A Great Start to the Week

Hello hello!

A belated Happy Mother’s Day to all the moms and moms-to-be out there! Especially my momma — she had a birthday on Saturday as well so it was quite the weekend over here.

When I asked my mom what she wanted for her birthday she made it clear she didn’t want any gifts but instead requested I make my sweet potato black bean enchiladas for dinner. I’ve made these viagra online in spain enchiladas a few times before and they’ve always been a huge hit. The Boyfriend actually licked a tupperware container I packed of the leftovers one time because he liked them that much.

Anyways, I figured a recipe would be a great start to the week so here ya go.

Sweet Potato-Black Bean Enchiladas with Verde Sauce

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Ingredients

For the filling:

  • 2 large sweet potatoes, diced
  • 1 16 oz can black beans, drained
  • 2 tomatoes, diced (or 1 can diced)
  • 1 yellow onion, diced
  • 4-6 cloves garlic, minced
  • 1/4 c (or to taste) cilantro, chopped
  • 1 T chili powder
  • 1/2 T cumin
  • 1/4 t cayenne pepper
  • S & P to taste
  • EVOO
  • shredded Mexican cheese
  • 1 package (10) medium 100% whole wheat flour tortillas

For the Verde Sauce:

  • ~ 1 lb tomatillos
  • 1-2 serrano peppers, seeded
  • 1/4 c cilantro
  • 1 t garlic, minced
  •  S & P to taste

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Directions

Preheat oven to 400*. Husk and rinse tomatillos, place on a roasting pan, and toss with extra virgin olive oil (EVOO) and salt and pepper. Roast until just slightly charred. Remove from oven and let cool before placing in a blender or food processor with remaining ingredients. Blend until smooth consistency and set aside.

Turn oven down to 350*. Place sweet potatoes in a microwave safe bowl, cover with paper towel, and microwave for 4-6 minutes or until fork tender. Meanwhile, in a sauté pan with ~ 1 T EVOO over medium-high heat cook garlic and onion until tender. Mix first 10 ingredients together in a large bowl. To soften tortillas for assembly take 10 damp paper towels and layer in between 1-2 tortillas then microwave for ~ 1 minute.

Assembly:

In a 11×8 casserole dish, layer 1/2 c of verde sauce on the bottom. Take a tortilla and spread a generous pinch of cheese down the middle and top with a heaping 1/3 c of filling then roll tortilla and place folded side down. Repeat until all the filling is used*. Pour verde sauce on top of enchiladas and then cover with cheese. Bake for 30-35 minutes and viola!

*I fit 6 enchiladas in a 11×8 casserole dish and then 4 in a 8×8 dish to freeze for another time.

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Top with plain Greek yogurt, salsa, and cilantro and enjoy!

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