I volunteered in R's classroom, and when I arrived, the class was outside, "catching" snowflakes on pieces of black paper to make observations. Is there anything more exciting in the winter than the first snow of the season?
Today I posted a new enchilada recipe that uses turkey and black beans at familyeducation.com. It's a good one, but I also have a new vegetarian enchilada recipe about which I am fired up.
I used leftover sweet potatoes from our Thanksgiving dinner, combined with sauteed spinach and white beans and a whole lot of yummy Southwestern flavors. The sweetness of the sweet potatoes, paired with the earthy spinach and beans as well as the zesty spices created a symphony of good taste. If you don't have leftover sweet potatoes, cook one medium sweet potato and give it a good mash, you'll be ready to go.
Sweet Potato, Spinach and White Bean Enchiladas
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 – 4 oz can diced green chilies
½ teaspoon salt
¼ teaspoon ground pepper
1 teaspoon dried cumin
1 teaspoon chili powder
½ teaspoon dried oregano
¼ cup water
2 cups (packed) fresh spinach
1 – 15 oz can Great Northern beans, drained and rinsed
½-3/4 cup mashed sweet potatoes (about one medium sweet potato)
10 whole wheat or flour tortillas
1 – 12 oz can enchilada sauce
1 cup shredded cheddar cheese
Preheat oven to 375 degrees.
In a medium skillet over medium high heat, heat the oil. Add the onions and garlic, cook for 3 minutes. Add the green chilies, salt, pepper, cumin, chili powder and oregano. Stir well to combine. Add the water and spinach. Cook until the spinach is fully wilted, about 5-7 minutes. Remove from the heat.
Pour the spinach mixture into a large bowl. Add the beans and sweet potatoes and stir well.
Taking one tortilla at a time, place about 1/3 – ½ cup of the mixture at one end. Roll up like a cigar and place in a 9 x 13 baking dish. Repeat.
Once the baking dish is full, pour the enchilada sauce over all the enchiladas.
Bake in the preheated oven 20-30 minutes, or until they are bubbling and the tortillas are slightly browned.
Sprinkle cheese on top of the enchiladas and place into the oven for 5 additional minutes.
Let cool 5-10 minutes before serving.Makes 10 enchiladas
One last note: I am on Facebook. Search for Sweet Peas and Pumpkins, and you can friend this blog. I post on FB all the new recipes I post here.