February 14, 2017

A vegetarian comes to dinner again (Crock pot sweet potato and black bean Enchiladas)

Happy Valentines Day!  I have a gift for you.  Enchiladas.  Who doesn't love enchiladas?  They are a crowd pleaser for sure.  I love putting all kinds of different things in them.  From leftover short ribs, butternut squash to brunch, I have a thing for different fillings in these rolls of yummy.  I got a box from Hollygrove Market a few weeks ago and I was trying to decide what to make with it. My favorite law student,  Adrienn, had not been over for a meal since our fancy brunch at Voodoo Fest, so I decided to make a vegetarian treat and invite her over.  Sweet potatoes and tomatoes are not a usual combination but I was determined to make it happen.  I also just happened to have corn tortillas in the box and some Trader Joe's Mexican style items in the pantry and wait, didn't I make enchilada sauce too? 

I also have been super busy at work and it has been messing with my pure barre schedule ;)  I like to go after work now since I can't go before work or at noon.  Which means I need faster meals...I cannot imagine if I ever had to throw kids into this schedule!  I decided to prep the filling in the crockpot so I could exercise and have minimal prep when I got home.

These were totally yummy!  You really do not miss the meat on this one, so filling, so flavorful and so pretty as a picture!  The homemade enchilada sauce really makes a difference, but so does slow cooking the filling.  And tomatoes on top are so yummy!  Make these, you will not regret it!  Full recipe to follow the montage.  Linking up with Meal Plan Monday for $5 dinners!

Crockpot sweet potato and black bean enchiladas
I mean. C'mon. How can you not find these delicious!?

Crockpot sweet potato and black bean enchiladas
The colorful cast, love the local ingredients!
Crockpot sweet potato and black bean enchiladas
The perils of being a student.  I took 36 pictures of this sweet potato and I still don't love this one.
Crockpot sweet potato and black bean enchiladas
Fine chop your onions
Crockpot sweet potato and black bean enchiladas
Mince up that garlic.  I just love my pretty knife!

Crockpot sweet potato and black bean enchiladas
Note to self...peel the sweet potatoes next time!
Saute up the onions and garlic to get the rawness off them.

Crockpot sweet potato and black bean enchiladas
Throw it all in the crockpot and set it and forget it.  Only if you have automatic shut off though!
Crockpot sweet potato and black bean enchiladas
At the end of the day, you will have this (after you pick out the skin you forgot to take off)

Heat the tortillas for a few seconds on each side to make them pliable.

Layer a little sauce on the bottom.  It almost looks meaty!

Crockpot sweet potato and black bean enchiladas
Put a little sweet potato mixture down the middle

Crockpot sweet potato and black bean enchiladas
And then roll them up and place on the sauce.

Crockpot sweet potato and black bean enchiladas
Top with cheese and green onions.  Later, add the tomatoes.
Crockpot sweet potato and black bean enchiladas
After a ride in the oven, just look at it.

Crockpot sweet potato and black bean enchiladas
Here, let me get you another angle.  So damn good!

Crockpot sweet potato and black bean enchiladas
Add a squeeze of Daisy and a jalapeno and you are set!

Sweet potato and black bean enchiladas in the crock pot

Ingredients
One large sweet potato cut into thick rounds
half an onion, chopped
3 cloves garlic, minced
1 tbsp taco seasoning
1 can black beans
1 can chopped green chiles
juice of one orange (or 2 limes)
6 corn tortillas
1 jar enchilada sauce (I used my easy homemade version)
Shredded cheese
2 green onions, sliced into rounds
1/2 tomato, chopped
Sour cream and pickled jalapenos for garnish

Saute your onions and garlic in some olive oil in a skillet (this is optional if you are pressed for time). Spray your crockpot with cooking spray.  Add sweet potato rounds.  Sprinkle with taco seasoning. Add onions and garlic, chiles, black beans and orange juice.  Set crockpot on low for 5 hours.  When you get home, stir it to make something resembling mush.  Pick out the sweet potato skin, unless you were smart and peeled them.

THEN:
Preheat oven to 425.  Place about 1/4 cup enchilada sauce in the bottom of an oven-proof pan. Heat corn tortillas on a dry cast iron skillet heated to high for 10 seconds on each side or until pliable. Place a spoonful and a half (like the bigger one in your silverware set) in the center of each tortilla. Roll the up and place seam side down in the sauced pan.  Pour the rest of the sauce over the enchiladas evenly.  Sprinkle a generous handful of cheese over the enchiladas and then sprinkle the green onion and tomato over that.  Place in preheated oven and bake for 10-15 minutes or until cheese is melted and bubbly.  Plate one or two for you and garnish with sour cream and a pickled jalapeno.

Hope you have a day full of love no matter your status or who you spend it with.

Happy Cooking!
Missy

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