Tomorrow is moving day.
My bags are not even packed. I am trying to squeeze every last item from my room into one of four massive suitcases. I probably won’t be packed until it’s ten minutes past the time I am supposed to leave for the airport. That’s how these things usually work, don’t they?
Today I said my goodbyes “See you soon“‘s. I had my favorite take-out one last time. I went on one last walk with my buddy, Diesel:
(He totally doesn’t understand that I am leaving. Nor does he understand the concept of posing for a picture…even when bribed with treats).
Next time you hear from me I will be in sunny Los Angeles in a new apartment. I’ll be trying my best to make time for the kitchen after my busy work days.
But for now, I bring you one last meal from my favorite kitchen (home, of course!).
Yummy yummy black bean and sweet potato enchiladas!
I know everything about this dish screams healthy, but trust me, it DOESN’T disappoint. The flavors mixed together are delicious, and even the leftovers taste great, too.
This is a meal that is good to cook with another person (if you can) because you end up using a bunch of different dishes and kitchen appliances. That said, it still is simple enough and WORTH IT.
I served this with grilled corn. Perfect dish for summer.
Bon appetit, my friends! See you in California!
- 28 oz. can whole peeled tomatoes
- 2 teaspoons chili powder
- 1 large onion, chopped and divided
- 3 Tablespoons vegetable oil, divided
- Salt and pepper
- 2 gloves garlic, chopped
- 15.5oz can black beans, rinsed
- 1 medium sweet potato, peeled and coarsely grated
- 2 teaspoons dried oregano
- 1 cup cheddar cheese (more if you like)
- 5 8in whole wheat tortillas
- 2 scallions, thinly sliced
- Heat your oven to 450 degrees. In a blender, puree the tomatoes, chili powder, half the onion, 1T of the oil, ½t of salt, ¼t of pepper until smooth.
- Heat 1T of the remaining oil in a large skillet over medium heat. Add the rest of the onion and the garlic. Cook for 2-3 minutes, until soft. Add the black beans, sweet potato, oregano, and ¼t each of salt and pepper. Cook, stirring often, until the sweet potatoes are tender (about 6 minutes).
- Transfer the mixture to a large bowl to let cool. Stir in half the cheddar.
- Spread 1 cup of the tomato mixture at the bottom of a 9x13 baking dish. Roll the bean mixture in the tortillas (I did about ⅔ cup in each) and place the rolls seam-side down in the baking dish.
- Top with some of the remaining sauce (to taste). Sprinkle with the rest of the cheese. Bake on the top rack of the oven until the cheese begins to brown (12-15 minutes).
- Sprinkle with the scallions and serve.