My husband, as I’ve told you before, is a die-hard carnivore. DIE-HARD. Whenever I try to make a meatless or vegetarian meal, no matter how large and filling, he always starts the meal out with an attitude of “This is rabbit food, not human food and I will starve to death if I eat like this…” He doesn’t actual say that but he does claim to be hungry after every vegetarian meal, even though he rarely ever is…it’s all mental. But, nonetheless, I’ll cook meat. Meat, meat, meat.
Until tonight. I have decided to reclaim my love of meatless meals. I say meatless, not vegetarian, because I never really buy vegetable stock and crowders and black eyes are best boiled with a little ham or bacon. I can’t help it… But, regardless, I stuck to my guns and started cooking.
No meat? No problem! I am so out of everything in my pantry and fridge anyway that braving the “I’m gonna be hungry later” comments made me get creative. I needed a meatless meal with tons of fiber and protien to satisfy us. I mean, what was he gonna snack on after? There is nothing there. Gah, I gotta go to the store. Maybe tomorrow.
Tonight’s meal was not only vegetarian and gluten-free but it actually TRICKED my husband into thinking it was chock full of beef. Go figure! While I was cooking, I decided not to tell him it was vegetarian to see what he would say. At the end of the meal, I asked him to guess the ingredients. He guessed refried beans and ground beef. Ehhhnnnk, both wrong.
He wasn’t “hungry” afterwards either. Success!
Sweet Potato and Black Bean Enchiladas
Time: 45 minutes
Servings: 2 (but can easily be doubled)
1 clove garlic, minced (optional)
1/4 c. onions, chopped (optional)
2 small sweet potatoes
1 can black beans, rinsed and drained
2 tsp. cumin
1 tsp. coriander
1 tsp. chili powder
1 tsp. salt
4 small corn tortillas
1/3 c. shredded cheese
1/2 c. salsa
sour cream to top, if desired
Preheat oven to 350°. Peel and cube sweet potatoes.
In a pot of water, boil sweet potatoes until tender, about 8 minutes. Drain. In a skillet over medium-high heat, cook garlic and onions until onions are translucent, about 4 minutes. Add sweet potatoes, black beans, and spices. Cook until heated throughout, mashing the potatoes and beans a little as they cook along. Pour 1/2 of the salsa into a small casserole dish. Divide the potato and bean mixture into fourths. Fill each tortilla with a portion of the mixture, top with a little cheese, and roll. Place on top of salsa in casserole dish, seam side down. Top with remaining salsa and cheese. Bake, covered, for about 20 minutes, or until hot and bubbly. Top with sour cream if desired. Yum!
– This was my first attempt using sweet potatoes and black beans together. I think you could use salsa verde for a different flavor and it would work nicely.
– As my friend Katie pointed out, I LOVE cumin. If you don’t… then leave it out. No biggie!