Magical Snow and Sweet Potato Enchiladas

Today's the first day of December and we woke up to our first snow of the season. There's something pretty magical about the first snow, and for it to occur as we flipped our calendars to this new month, well, it's been a fun morning.

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.

SPC