Black Bean Sweet Potato Enchiladas

Black Bean Sweet Potato Enchiladas

Filling:
15oz can of black beans, rinsed and drained
2 cloves of minced garlic
The lime juice from one lime
2 cups cubed, baked sweet potato (I cube it first, then roast the cubes in a pan - 2 cups = about 2 medium potatoes)
4 oz can of chopped green chilies
1/2 t ground cumin
1/2 t chili powder
1/4 t cayenne pepper
Sea salt and pepper to taste

Etc.:
1 jar salsa verde
8 corn tortillas (or can use flour if desired)
Monterey Jack or Fontina cheese - shredded

Garnish Options:
Cilantro
Avocado
Greek Yogurt

Preheat oven to 350. Mix together the filling ingredients in a large bowl. Pour enough salsa verde into a baking dish to lightly cover the bottom. Warm up your tortillas, one by one in a skillet or all at once in a microwave between 2 damp paper towels. *This is important, otherwise they will break when you fill them! 

Add 1/8 of the filling to each tortilla and sprinkle with cheese. Wrap and place seam down in your baking dish. Repeat with remaining tortillas. Top them all with more salsa verde and cheese. Bake for 20-25 minutes or until sauce is bubbling and tortillas look slightly golden. Sprinkle with fresh chopped cilantro, and serve with sliced avocado and a dollop of Greek yogurt if desired...

Recipe adapted from HERE.

Cranberry Sweet Potato Bread

This recipe was adapted from myrecipes.com. I LOVE quick breads...great for breakfasts, brunches, and snacks. I like mine full of flavor and not too sweet. Add in some nutrition and I'm sold. This little number fits my bill:

Cranberry Sweet Potato Bread

2 1/2 cups whole wheat pastry flour
2/3 cup sucanot sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 t ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup baked and mashed sweet potato
3 egg whites
1/3 cup orange juice
1/4 cup unsweetened applesauce
1 cup chopped fresh cranberries

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg whites, orange juice, and applesauce in another bowl; add to well in dry ingredients. Stir just until moist. Fold in cranberries.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Blueberry Sweet Potato Pancakes

We have a favorite brunch joint here in town, and at that joint, our favorite thing to get is Blueberry Sweet Potato Pancakes! Well, I finally got tired of only having them every-once-in-awhile, and started looking for a recipe to alter. HERE is one that I found on Pinterest from Fuji Mama, and below you will find my adaptation.

 

Blueberry Sweet Potato Pancakes

 

2 medium sweet potatoes
1 1/2 cup freshly ground whole-wheat flour pastry flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup plain Greek yogurt
2 egg whites, beaten
1 1/2 tablespoons unsulphured molasses
1 tablespoon vanilla extract
1 1/2 cups milk (I use rice milk)
1/2 cup blueberries

To cook the sweet potatoes, I scrub them, pierce them with a fork all over, and place them in a pan to roast for 20-50 minutes at 400 degrees, rotating occasionally.

While the sweet potatoes are cooking, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

When the potatoes have cooled slightly, remove the pulp from the skin into a bowl, and add the yogurt, mashing until relatively smooth. Add the egg whites, molasses, vanilla extract and blend. Finally, mix in the milk.

Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.

Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Drop 5-7 blueberries onto each puddle of batter. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown.  Serve hot with your favorite pancake toppings.

Enjoy!