Sweet Potato and Black Bean Enchiladas

Posting this here for easier access. :) This is from Debbie on a Facebook post.


Here's another one.  They had this at a RS function and everyone was asking for the recipe. Full disclosure:  I can never go to the weekday RS meetings because of work conflicts, so I haven't yet tried this one myself. But, I figure if everyone is asking for the recipe, it must be good. Right?!

Sweet Potato and Black Bean Enchiladas

3 sweet potatoes (skinned and chopped into bite size cubes, you can cut larger cubes it may just take longer to cook)
1 15 ounce can black beans, drained and rinsed
1 small red onion, chopped
2 cups shredded mexican cheese or cheddar
1 10-12 ounce can red enchilada sauce (I used a 10 ounce can because I don't love a lot of sauce, but if you like your enchildadas saucy you can buy a larger can)
8-10 flour tortillas
3 Tablespoons olive oil
Paula Deens House Seasoning (see recipe below enchilada recipe)

1) Preheat oven to 375F.
2) Line a baking sheet with aluminum foil.  Place cut and cubed sweet potatoes in a mixing bowl with 1-2 tablespoons of olive oil and stir to coat. Place oiled sweet potatoes on prepared baking sheet.  Sprinkle Paula Deen's House Seasoning over the sweet potatoes and cook in preheated oven for 20-25 minutes or until fork tender.
3) While sweet potatoes are cooking heat 1 tablespoon of olive oil in skillet over medium heat until oil is shimmering.  Add the chopped onion and cook until soft. You can add a little salt and sugar at this point to help caramelize the onion and bring out its sweetness. Continue cooking onion until it is a light brown then take off heat and transfer to mixing bowl.
4) When sweet potatoes are fork tender take out and mash with a potato masher or fork until it forms a soft pulp. (Do the mashing right on the pan to pick up any extra seasoning)
5) Transfer the pulp into the mixing bowl with the onion.  Add black beans and 1 cup of the cheese to this mixture.  Stir until well blended.
6) Pour half of the enchilada sauce into a 9x11 baking dish.  Place some of the sweet potato mixture into a tortilla and roll up.  Place seam side down into the baking dish and continue doing this until all of the potato mixture is used up...usually about 8-10 enchiladas depending on how full you fill them.
7) Pour the other half of the enchilada sauce on top of enchiladas.  Sprinkle remaining cup of cheese on top.
8) Cook about 20 minutes or until golden brown.

***These are delicious as is but if you want a little more......you can serve with shredded lettuce, sliced black olives, a dollop of sour cream/plain greek yogurt, or sliced avocado.

Paula Deen's House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

NOTE: I like to mix up a batch of Paula Deen's House Seasoning and keep it in my cupboard because I use it on oven roasted veggies or to season lasagna or manicotti.  You can even just mix up half a batch to try it.  If you don't have time or don't want to mix up the season mixture you can simply just season the sweet potatoes with salt, pepper, and garlic powder.

Zucchini Onion Pie

3 eggs
3 c. grated Parmesan cheese (I used cheddar)
1/2 c. olive oil
1 T minced fresh parsley (I used basil)
1 garlic clove, minced
1/4 t salt
1/8 t. pepper
3 c. sliced zucchini
1 c. biscuit/baking mix (I used 1 c. flour, 1/2 t baking powder, 1/4 t. salt)
1 small onion, chopped

In a large bowl, whisk the first 7 ingredients. Stir in the zucchini, flour mixture and onion. Pour into a greased 9-in deep dish pie plate. Bake at 350 for 25-35 minutes or until lightly browned.

Vegetable Curry with Naan

1/4 cup butter
2 tbsp
1/2 large onion, finely chopped
2 large carrots, sliced
2-3 tbsp curry powder
1/2 tsp ground turmeric
salt and pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken in to small florets
2 potatoes, peeled and cubed
1 can (13.5 oz) coconut milk

Directions

Heat butter and olive oil in a large skillet over medium heat.  Add onions and carrots and cook (stirring occasionally) until tender.  Add curry powder, turmeric, salt, pepper and red pepper flakes. Add cauliflower and potatoes to the pan, stir to coat with spices.  Reduce heat to medium-low, cover, and let simmer for 20 minutes, or until potatoes are tender.  Stir occasionally.  Turn off heat and stir in coconut milk.  Serve over rice.

Naan

1 tbsp active dry yeast
1 cup warm water
1/4 cup sugar
3 tbsp milk
1 egg beaten
2 tsp salt
4 1/2 cups bread flour (or use regular flour and replace 1/4 cup with vital wheat gluten)
2 tsp minced garlic (optional)
1/4 cup melted butter

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
   Heat griddle to 350 (or frying pan over med/high heat).
   
   Roll dough out into a thin circle. Lightly oil griddle. Place dough on griddle, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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CHOCOLATE ECLAIR PIE

1 box (1 lb.) Graham Crackers
2 small boxes instant vanilla pudding
12 oz Whipped Topping
3 1/2 cups milk
Frosting (recipe below)

Mix the packages of pudding as directed, using the 3 1/2 cups milk. Fold in whipped topping. Layer bottom of 9 x 13 pan with graham crackers (not crushed), then with about half of pudding mixture. Repeat, ending with a layer of crackers. Frost top layer of crackers.

Frosting:

1 T. corn syrup
3 T. milk
2 oz unsweetened chocolate, melted (I just used the cocoa substitute ingredients...  6 T cocoa & 2 T butter to replace the 2 oz of chocolate)
1 1/2 cups Powdered sugar
1 t. vanilla

Vegetarian Pasta Sauce

3 med. onions chopped
1 med. green pepper, chopped
1 med. sweet red pepper chopped
5 garlic cloves, minced
2 T olive oil
3 med. zucchini, chopped
3 mec. yellow summer squash, chopped, 3 med. tomatoes, chopped
1 med. eggplant, peeled  and cubed
1/2 lb sliced, fresh mushrooms
2 cans (28 oz each) Italian crushed tomatoes
1 can (6 oz) tomato paste
2 cans (2 1/4 oz) sliced ripe olives, drained
1/4 cup minced fresh basil
3 T minced fresh oregano
2 T minced fresh rosemary
2 t. Italian seasoning
1 1/2 t. salt
1/2 t. pepper

Saute first 5 ingredients together until tender. Add the next 5 ingredients, cook & stir 5 min. Stir in remaining ingredients, bring to boil, reduce heat and simmer, uncovered, for 1 1/2 hours or until sauce in thickened. 14 one cup servings.

Whole Wheat Bread (via Loreli Adkins)

Turn oven to 200 degrees, then turn off when preheated. Then start bread.
 Mix together:
3 c. whole wheat flour
1/3 c. gluten
1 1/4 T yeast (or 1 rounded T.)

Then add:
2 1/2 c. hot water straight from the tap

Mix 1 minute in the mixer; let rest 10 minutes, then add:

1 1/4 t. lemon juice
2 t. salt
1/3 c honey or 1/2 c sugar (might need a tad more flour if using honey)
1/3 c oil
2 c. whole wheat flour

Mix 6-10 minutes in mixer, then put in pans and let rise in the warm oven until almost doubled (about 20 min... it will rise quite a lot during baking). Turn oven to 350 (don't take bread out of oven) and bake about 35 minutes.

CAJUN CORNBREAD CASSEROLE

1 15-oz. can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 T. Cajun Seasoning (I used 1/2 T. Chile powder would work too.)
1 15-oz can kidney beans, drained & rinsed
1 c. cornmeal
1 & 1/2 tsp baking powder
pinch of salt
3/4 c milk
1/4 c. unsweetened applesauce

Drain tomato juices into a skillet and add enough water to cover the bottom with a thin layer. Saute onion, celery, garlic, and bell pepper over high heat until onion is translucent, bell pepper is tender, and all water has evaporated., about 4 minutes. Turn off heat and mix in 1-2 T Cajun Seasoning, tomatoes, and kidney beans, stirring to combine, and set aside.
Corn bread: In a small mixing bowl, whisk cornmeal, baking powder, salt and addition Cajun Seasoning, if desired. Stir in milk and applesauce. It should be thick, but spreadable, and not dry. Pour bean mixture into a casserole dish and top with cornbread mixture. Bake at 400 degrees about 30 minutes, or until the cornbread is golden, cracked, and firm to the touch. Let set out for 15 minutes before serving.