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)
Ingredients: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
Directions:
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.
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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