Wednesday, September 28, 2011

Meatless Monday!

Oh snap. It's both meatless monday and mexican monday rolled into one. I hope that's a good apology for being suck a slacker! There's been vacation, vacation detox, a trip to dc, and now new job stress. Now that we're back to our pre-vacation weight we've been cooking again. We're still trying to keep it healthy so Meatless Monday made it's way back into our life. I saw this recipe in my Penzeys Spices magazine and it looked yummy plus we had black beans in the cupboard so why not! I'm sure all that cheese decreases the healthiness but you don't have to add it all I suppose. I went all out of course and used Cabots. Are we surprised?
To start with, I was in a mood. It was my first day back in the classroom. The first thing I did when I got home was pour a glass of wine (good thing we hit up a winery that weekend!) and eat cheese (because cheese is my comfort food). It looked like this:
Okay in reality it was a white wine.
Oh and there was a roll involved.
Right so I was grumpy and distracted. I ended up burning some of the sweet potatoes which I believe is a flaw in the recipe. There is not enough liquid to sufficiently cook the potatoes before they absorb it all and they burn. Luckily I added a bit of water and only a couple of pieces were inedible (added bonus: the pan wasn't that hard to clean!). Due to my difficulties with the potatoes not all of them were completely cooked. I saw this as a negative but Mr Lawyer liked the slight firmness they added to the enchiladas. He even ate one for breakfast today. I also thought that the cider vinegar taste was a tad overpowering and would reduce the amount a bit. Moral of the story: I was a mess, I thought dinner was a mess but I guess it was okay.
Sweet Potato Black Bean Enchiladas
(Penzeys Spices)
8 large flour tortillas
2 large sweet potatoes
1/4 cup soy sauce
2/3 cup apple cider vinegar, divided
1 leek, thinly sliced (I used a bunch of green onions because it's cheaper!)
1 tsp. Penzey’s minced garlic
1 tsp. ground cumin
One 15 oz. can black beans
3 cups grated sharp cheddar cheese divided
Olive oil
Salsa, to taste
Sour cream, to taste
1. Preheat oven to 375 degrees Fahrenheit. Wash and cut the sweet potatoes into bite-sized pieces. Put the potatoes, soy sauce, and 1/3 cup of the cider vinegar into a large pot and boil until the potatoes are soft and the liquid has been absorbed.
2. Saute the leek and garlic over medium-high heat in a small amount of oil with the cumin. Add the rest of the cider vinegar and the black beans.
3. Mash the potatoes (leaving it somewhat chunky), combine with the leek/bean mixture, add 1 cup of shredded cheese.
4. Fill the tortillas with roughly a handful of filling, roll and pack tightly into a greased 9×13 baking dish. Top with the remaining cheese and bake for 20 minutes. Serve with salsa/sour cream.

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