- black beans
- sweet potatoes
- salsa verde
- chili powder
- chipotle powder
- red candy onions
- cayenne pepper
- flour tortillas
- diced green chiles
- Pepper Jack cheese
If you read yesterday’s post, you know my silly index finger has kept me from doing some of the things I love…cooking and blogging. If you didn’t read yesterday’s post, well shame on you. Go read it now…I’ll wait.
I’m happy to report all systems are back up and running, even if I can’t really feel anything other than tingles in my finger but hey, tingles are never really a bad thing, no?
So yesterday was Tuesday and Tuesday is Vollmer Farm CSA day! For week three my share contained strawberries, asparagus, sweet potatoes, carrots and red candy onions. For dinner last night I made a little garlic and oil pasta with roasted asparagus and onions – it was mighty delicious but it’s not the recipe I’m sharing today…perhaps another day I’ll share that one but only if you are nice!
Today’s recipe will utilize the sweet potatoes and onions. I’ve mentioned before that we could possibly become a vegetarian family, especially for the 20 weeks of our CSA share if it weren’t for two minor details…1)bacon and 2)Baby B’s disdain of all things beans. I was ready to just ignore Baby B’s cries of injustice when I served this dish full o’beans but alas, the complaints didn’t come! Imagine my surprise when the lone bean hater devoured her dinner! Seriously, that never happens when beans are on the menu! That’s how good these enchiladas are. They are so delicious, you will want to kiss yourself after you taste them. I stumbled upon the recipe at Marcus Samuelsson’s blog. Chef Samuelsson runs several restaurants but the one that intrigues me most is Red Rooster in Harlem, NY. It’s on my list of places to dine the next time we visit NYC. The recipe that inspired me can be found here. My tweaks were very small – flour tortillas for corn, red candy onions instead of yellow onions (hey, it was in my CSA share, had to use them!)an added dash of chipotle chili powder and a little extra cheese…cheese is my weakness. Also, the salsa verde I used was from a jar, I’m sure Chef Samuelsson makes his from scratch!
First things first, I peeled, cubed and roasted about 2 1/2 cups of sweet potatoes. That’s single layer, 425 degree oven for 20-30 minutes, until tender. While that was going, I prepped my other ingredients. When the potatoes were ready, I added them to a large bowl and gently mashed them, then I added the black beans, garlic, spices, onion, green chiles, salt and pepper and a good handful of Pepper Jack cheese. Give this a stir and you’ve got your filling. Now it’s time to assemble your enchiladas! Put a couple of spoonfuls of salsa verde on the bottom of your baking dish. Pile a generous scoop onto a tortilla (if using corn, you’ll have to warm them a bit to make them more pliable), gently roll and repeat! When you finish, top with remaining salsa verde and sprinkle with cheese – as little or as much as you want. Pop it in the oven. While it cooks, cut up an avocado and drench it with lime juice – for taste and to keep it from turning brown. Avocado, sour cream and even some fresh diced tomatoes make excellent toppings for this dish.
I made extras because, well honestly because I misjudged how big my potatoes were! Let me tell you, these puppies reheat great in the microwave and made for a very delicious and satisfying lunch the next day! Try this out for your next Meatless Monday dinner…or for any dinner. I hope your family enjoys this as much as mine did. If you happen to have a hater of the beans like I do, let me know what the hater thinks of this…Baby B is slowly making her way to the bean side!