Interesting Enchiladas

I think *no jinx* I might be through the morning sickness business. I say this because over the last week I’ve stopped being totally repulsed by food and even, dare I say, started to get hungry for things besides turkey sandwiches on Hawaiian rolls. That said, I got a huge hankering for sweet potatoes…and black beans. A quick trip to my Pinterest “YUM” page and I found a recipe for sweet potato and black bean enchiladas. I added the ingredients to my grocery list and headed out the door.

While I was mixing, I started getting second thoughts. Who they hell thought sweet potatoes belonged in enchiladas?? But I was already knee deep in the recipe and thought we could have quesadillas if it turned out as wrong as it sounded.

To my, and PW’s surprise, they were DELICIOUS! I put my own spin on the recipe by adding some frozen corn – a yummy addition if I do say so myself. I love how easy this is since most of the ingredients will last for a few weeks in the fridge and pantry making it a “go to” meal since it won’t require a trip to the store for fresh stuff. Also, I think it would freeze nicely AND would be a  nice gift recipe – you know, when someone has a baby, is sick or just needs some home cooked food!

Ingredients:

Small corn tortillas at room temperature (so they break less)

1 large sweet potato

1 can of black beans – I like Bush’s

1 small jar of salsa – I used Newman’s Own

1 can of red enchilada sauce – I used Hatch

1 small bag of frozen corn

Mexican shreded cheese

Salt and pepper

Directions:

1. Preheat oven to 350.

2. Peel and cube the sweet potato into bite sized pieces. Put into steamer basket and cook until soft – about 15 minutes.

3. Drain can of black beans and pour into a large bowl. Add cooked sweet potato and about 3/4 of the jar of salsa. Mix in about half the bag of frozen corn. Add several good shakes of salt and a little pepper. Stir until combined.

4. Using a greased baking dish – take tortilla, spoon in mixture, roll and place seam side down in dish. Don’t panic if they break or spill, just squish them together. Repeat, lining them up side by side until the dish is full.

5. Pour can of sauce over the top of the tortillas so that it’s evenly distributed. Cover top completely with cheese.

6. Bake for about 15-20 minutes or until the top is getting crispy. Serve with a big dallop of sour cream.

 

*this is where a picture would be…but since I thought they were going to be crappy, I didn’t take one! Oh well, use your imagination 😉

 

 

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Butternut Squash Ravioli

Ok, so I’m into butternut squash right now. It’s just so easy. And tasty and I can buy it at the farmers market and it’s almost impossible to get a bad squash…in other words, I heart butternut squash.

I came up with this recipe after seeing a magazine cover and almost drooling on myself while waiting to check out at the grocery store. I make a rule not to buy stuff like that at the grocery because I think it’s over priced (but then I never buy it at all so really, I save a lot this way). So I took a mental picture and decided to try it out. And the results? Delicious!

And yes, CO, this does count as a recipe because you have to roast the squash.

Ingredients:

1 butternut squash (duh)

1 box of pre-made cheese ravioli (like Bertoli and they are usually in a cold case near the deli)

Fresh spinach

Olive oil

Butter

Salt and pepper

Directions:

Preheat oven to 400.

Slice the squash long ways making two halves. Scoop out the seeds and drizzle with olive oil, salt and pepper. Put the squash, insides facing up, on a foil lined try into the oven. Roast for about 40 minutes. Really, it’s hard to let it go too long and it’s better than not enough time. It should be fork tender when ready.

Cook ravioli according to the instructions. When done, place in a tablespoon of butter in a sauce pan and add ravioli to saute. Add in spoonfuls of the cooked squash and stir gently. Add in the basil leaves (diced) and let all the flavors blend together (about 3 minutes). Plate and serve!

The beauty of this dish is that the final product looks way fancier than it has any right to given the amount of effort that goes into the dish. This would be great for a dinner party, especially when there are vegetarian guests.