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!
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
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 😉