Tuesday, August 31, 2010

Black bean, spinach, and sweet potato enchiladas (#17)

I love sweet potatoes. Beans are a staple. Spinach kept Popeye strong. All together now: Black bean, spinach, and sweet potato enchiladas!

This was an insanely quick meal to put together - I made brown rice ahead of time so there wasn't the "Shoot! I've waited too long to start dinner, brown rice takes 40 minutes, what will eat on the side" debacle. And, as I typed that, I was reminded yet again why, whenever the girls drop something, they say "Oh shoot! Bummer!". Here you have it:
  • Saute finely chopped onion in olive oil; add small chunks of sweet potato; cover until sweet potatoes are tender
  • Add 1 can rinsed black beans
  • Add 2 cups chopped fresh spinach; cover until spinach starts to wilt
  • Season filling with salt, pepper, fresh herbs, salsa
  • Sauce: Store-bought mild green enchilada sauce (make sure it's a brand with no MSG - they sneak that into some enchilada sauces)
  • Pour 1/3 can sauce straight into bottom of dish (I used a casserole dish with a lid)
  • Combine remaining sauce with 1/2 cup (or so) plain Greek yogurt
  • Fill whole wheat tortillas with a scoop of black bean filling and a couple spoonfuls of sauce/yogurt mixture
  • Pour remaining sauce/yogurt mixture over top of all assembled enchiladas
  • Cover and back at 375 degrees for 20 minutes
Serve with brown rice and a fresh tomato and avocado salad!

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