Wednesday, October 17, 2012

What's for Dinner?

Black Bean and Sweet Potato Enchiladas
By Cathe Olson, makes 8 servings

This delicious vegetarian meal is high in protein, vitamin A, and iron. If you're in a hurry, you can use prepared enchilada sauce instead of making your own. Although this recipe doesn’t call for it, for my family I like to add a little shredded cheddar cheese to each enchilada, and then a sprinkling of it on top of the pan before it goes into the oven. 

2 teaspoons oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 cups)
2 cups or 1 (15-ounce can) cooked black beans with a little cooking water
2 cups chopped greens (kale, spinach, etc.)
Sea salt and black pepper to taste
2 cups Enchilada Sauce (recipes follows, or use store-bought)
8 large whole grain flour tortillas or 10 to 12 corn tortillas
8 ounces sour cream, yogurt cheese, or crème fraîche

Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or 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 sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortilla on flat surface. Scoop a line of filling across the width of tortilla about 2 inches from the bottom. Spoon sour cream across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan and bake 20 minutes. 

Enchilada Sauce: 
Olive oil 
1 small onion, minced 
1 tablespoon chili powder 
2 teaspoons ground cumin 
1 teaspoon dried oregano 
2 cloves garlic, minced 
1 (15-ounce) can tomato sauce 
1/2 cup water 
Salt, to taste 
Hot Pepper Sauce, to taste 

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

SLO Classical Academy is not affiliated with the above mentioned business.

No comments: