After days of stormy skies I was heading to the apple farm on a hunch that apples had probably been sitting around unsold all week and would be at rock bottom prices that Saturday morning. My instincts were right! Baskets that normally went for twenty were now ten dollars. While I made the buy, Little Mister held court with the apple pickers. Young women in full coveralls and jackets who were on break snacking on, what else?
"We're going to put him to work picking apples in the rain," one told me. Some threat. He would love that.
Back home, little hands sliced alongside mine and watched the stock pots boil until that magic moment when we could work the strainer. It was a productive afternoon as we held our own festival. I owe a lot to applesauce. I make it without sugar, instead preferring a blend of sweet apples. It's been extremely useful for my diet. You don't get as much sauce as you would with added sugar, but I'll trade the calories for a healthier sauce.
After one recent sauce session I made these delicious black bean and sweet potato enchiladas for supper. I had tried several recipes, but all were a little too involved for my busy days. Sometimes I don't have time for chopping and frying AND making sauce. After trying a few recipes, I came up with this easy method where the sauce is up to you, and the filling is simple but tasty. I love the combination of flavors, and also have to add that eating a lot of healthy plant-based meals has also been helpful for my diet. This dish is also kid-friendly. See review at the end.
Sweet Potato and Black Bean Enchiladas
Serving Size: Use a 9x11 casserole dish, but be prepared for extra.
|Fresh veggies and cheese. If this doesn't look good then I can't help you.|
3 sweet potatoes
1 can black beans, rinsed
1 cup frozen corn
2 cups fresh chopped spinach
1/2 tsp. cumin
1/4 tsp. garlic powder
2 cups shredded cheese
8-10 flour (or corn) tortillas
Enchilada sauce (Use your own, or canned)
Thinly sliced green onions (garnish) and sour cream.
Peel and dice the sweet potatoes into cubes and boil for 15-20 minutes, until tender. Add frozen corn during the last three minutes. Drain water and leave in pot until ready to use. I like to do this step in the morning during or after breakfast.
Preheat oven to 400.
In a large bowl combine the sweet potatoes, corn, spinach, cumin and garlic powder. Add in black beans and lightly mash with a fork. Stir in one cup of the shredded cheese.
Divide the filling between the tortillas and fold burrito style. Pour a thin layer of enchilada sauce into your baking dish to cover the bottom. Place your rolled tortillas in the dish and over with sauce. Bake for 20 minute, add sauce, and bake for another five minutes. Top with remaining cheese and scallions.
Serve with sour cream, or as is.
Review from Little Mister: What's that smell? Is that pizza? It smells like pizza! I want to eat it now. Cheese! (Nom nom nom) Yummm-YUM!
Well, that worked out.