I love recipes that inspire me to look at the garden in different ways. When my dear friend made this recipe for dinner right before Christmas, I was delighted at it’s complexity, and grateful that she was willing to share it. I was also incredibly intrigued at the thought that every part, more or less, of this could be grown here at the homestead.
This recipe has me specifically thinking about growing sweet potatoes (and other potatoes) and beans that can be dried. It also has us thinking about canning salsa. Things to put on the list and plan for while we still have time to!
For this batch in particular I made it in triplicate–one large pan for this week, one large pan to freeze for later, and three bread pans which are about 1 serving a piece (two for the freezer, and one for one of my students at work). It was super easy to make multiple batches at once, and I’m hoping it’ll add something different to the standard soup and casseroles that we have living in our freezer for those nights that we “don’t know what to cook.”Sweet Potato and Black Bean Enchiladas Adapted from Vegetariantimes.com, December 2011 Makes about 4 servings Sauce 1 15 oz can tomato sauce 1 3/4 cups low sodium broth 1 tsp chile powder 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper 1 sprig rosemary Filling 1 TBS olive oil 1 small onion, diced 1 1/2 pounds sweet potatoes, peeled and diced (about 3 cups) 1 15 oz can diced tomatoes 16 oz salsa 2 cloves garlic, minced 1 jalapeno 1 15 oz can black beans 1 12 oz round queso, divided Enchiladas Olive Oil 8 8-inch whole wheat, high fiber tortillas Limes cut into wedges and sour cream for garnish To make filling, heat oil in deep saucepan over medium heat. Add onion and saute 3-5 minutes. Add sweet potatoes, tomatoes, salsa, garlic, and jalapeno; bring to a boil. Reduce heat to medium and simmer until the sweet potatoes are soft, about 30-40 minutes. Meanwhile, make the sauce. Bring all the sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine, and reduce heat to low and let reduce. Pull out the sprig of rosemary when the leaves start to fall off. Once the filling mixture has finished cooking, mash mixture with a potato masher or with an emersion blender. Add beans, cook five mintes. Stir in half of the queso fresco and remove from heat. Brush a 13×9 inch baking dish with oil. Spread about 1/2 cup of Sauce in the bottom of the dish. Fill tortillas with Filling. Rill, and pack close together seam side down in the dish. Top with remaining Sauce and other half of queso fresco. Bake 15-20 minutes, and then broil until the cheese is browned and bubbly. Garnish with limes and sour cream.