Friday, September 30, 2011

Sweet Potato and Black Bean Enchiladas

Okay, this cooking rut I'm in, it's for realz. I just haven't felt like cooking. I haven't been inspired by anything. I really just want to go back to Costa Rica and have someone else cook every meal for me. That was so nice.

But since THAT ain't gonna happen, I do need to get my act together. However, I really dread the idea of sitting down and making a weekly menu again. Somehow, just the thought of spending 1-2 hours pouring over cookbooks and inevitably making the same 15 or so dishes over and over again makes me want to cringe. I need a kitchen intervention!

I can say one good thing that has come out of my malaise, though - it has forced me to get creative and resourceful. Since I haven't been menu planning, I haven't been grocery shopping regularly, and I don't always have a variety of fresh ingredients on hand. I mean, it's hard to shop for produce when you have no idea what you'll be making. This afternoon, I was shuffling around my kitchen and poking in the fridge, freezer, and pantry, looking for something (anything!) to jump out at me. For produce, I had two giant sweet potatoes, one onion, some sad looking baby spinach, a knob of ginger, two limes, two lemons, and the ubiquitous carrot/celery/cucumbers I nearly always have on hand. Hmm...sweet potatoes. I love sweet potatoes. I had 5 brown rice tortillas and about 6 small corn tortillas in the freezer. I had black beans. Enchiladas? Let's see...

A few months ago, I had bookmarked this recipe from Gena's blog. Unbelievably, I had everything I needed to make the enchiladas, but almost nothing to make her tomatillo sauce. No tomatillos, no garlic, no jalapeno pepper. Still, I would not be deterred. I rummaged through my pantry and threw a bunch of stuff into my Vita-Mix to make the easiest, quickest, no-cook enchilada sauce you could imagine. And you know what? It was pretty good! Not at all authentic, mind you, but great in a pinch! :)

Pantry Enchilada Sauce
Makes enough for 1 pan of enchiladas

1 28-oz can organic whole peeled tomatoes
1/8 - 1/4 tsp garlic powder
1 4-oz can diced fire-roasted green chilies
1/2 tsp cumin
1 tsp agave nectar
1/2 tbs olive oil
2-3 dashes of Cholula original hot sauce
2 big handfuls of fresh baby spinach

Add all ingredients to blender and blitz until smooth.

Gena's enchiladas, by the way, were totally awesome :) Don't let the terrible photography make you think any different!

The filling is cooked and mashed sweet potatoes, onions, black beans, lime juice, and other spices. It's killer. I sprinkled a couple of handfuls of Daiya vegan cheddar cheese on top before I baked the whole enchilada (excuse the pun - I couldn't help myself). It's hard to believe how cheesy these enchiladas taste, considering there was only that handful of Daiya on top. Amazing! Sweet potatoes are the new cheese! LOL

No comments: