Saturday the weather was perfect! We were excited to go to the annual Fall Fest at a local garden center-it rained last year & couldn't go. It was lots of fun!
They got their faces painted. Both chose cats-interesting.
While we were waiting for the kids to finish playing, Brian & I discussed what to make for dinner. Since the weather was perfect for comfort food, I knew exactly what I wanted. Somewhere on the web I got this idea & have been waiting to make it for months!
Black Bean & Sweet Potato Enchiladas! But you know how I feel about making 'rolled' things-I much rather turn it into a casserole-so I did!
Have you ever used Recaito? It rocks my world! It totally made this dish-instead of using cilantro leaves, this gives great cilantro flavor with other seasonings, too. You find it in the Mexican aisle. Seriously, try it. It can be used as a condiment too!
On to the casserole, I was pressed for time, so I cooked all the ingredients before putting them into the baking dish. It worked out great.
Sauteé one medium onion.
When softened, add on can of black beans, rinsed, and the whole jar of Recaito, corn, green chilies, TrueLime, garlic powder, S&P. The Recaito is really flavorful, so you really don't need to season too much.
While the onion was cooking, I put 2 sweet potatoes (mine were white) in the oven to bake. When I was ready to assemble, I took them out, peeled off the skin & roughly mashed them. Add the bean mixture to the potatoes.
I also made my own enchilada sauce-so easy! The recipe will be below.
Time to assemble.
Crush up 2 handfuls of tortilla chips & cover with enchilada sauce. Layer in 1/2 the bean & potato mixture. Top again with more crushed chips, bean & potatoes & sauce. Cover and bake for about 20 minutes.
Remove the lid, sprinkle with your cheese & bake again for about 10 minutes. How delicious does that look?!
Serve.
I also made cilantro lime cream.
Sorry for the lack of pictures-I was getting ready to go out with my girls!
Recipes:
Enchilada Sauce
Ingredients:
· 2 tbsp vegetable oil
· 2 tbsp flour
· 2 tbsp chili powder
· 1/2 tsp cumin
· 1/4 tsp cayenne pepper, or to taste-I used paprika.
· 2 cups water or veggie broth (or a combo of both)
· 1 8 ounce can tomato paste or sauce-I used sauce.
· 1 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp salt
Preparation:
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.
Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Note-if you’re using this for the casserole, you don’t need to cook for the 20 minutes since it will be cooking the oven. Just bring it together and use as directed in the casserole recipe.
Black Bean Sweet Potato Enchiladas Casserole
Ingredients:
- 1 can black beans
- 2 med. Sweet potatoes-baked, peeled and roughly mashed
- 2 cups Frozen corn
- 1 can chopped Green chilies
- 1 med. Onion, chopped & sautéed
- 1 jar Recaito
- 2 packets True lime
- Garlic powder
- Cumin
- S&P
- 1 1/2 cup Jack cheese-shredded
- Tortilla chips
Preparation:
Sautee the onion. When soft, add in the beans, potatoes, corn chilies Recaito, TrueLime & seasonings. Mix all together.
In a baking dish, crush about 2 handfuls of tortilla chips on the bottom, cover with about 1/3 of your enchilada sauce. Pour in ½ of the bean & potato mixture. Add another layer of crushed chips & another 1/3 of the sauce. Cover with the remaining bean & potato mixture & then the rest of the sauce. Cover and bake for about 20 minutes. Remove the lid & cover with all of the cheese. Bake for another 10 minutes. Remove and serve immediately. I serve it with my cilantro lime cream.
