Monday, December 12, 2011
This month of the secret recipe club I was assigned the blog Biking & Baking. Biking and Baking is written by Sarah a resident physician that not only loves healthy cuisine but, also loves road biking. After you look at all of her healthy posts, learn that she is a resident physician and has biked across country with her family you kinda feel like a lazy slug. Sarah's blog could not have come my way at a better time. I have kinda lost healthy inspiration in the kitchen. Her posts motivated me to get out to the produce section and look for colorful, healthy and seasonal ingredients. After much debate I landed on her sweet potato enchiladas. Sarah is a vegan so, I did alter the recipe to vegetarian but, tried to stay as true to her recipe as possible. I made a full 8x8 pan of enchiladas and used the extra filling to make 2 large burritos for the freezer. I was not surprised that I loved the enchiladas but, I was shocked that my 2 year old polished several of these off. As much as I love seeing the smile on my kids face when they enjoy one of my baked goods I am absolutely over the moon when they love a healthy meal packed with all the seasonal good stuff. I often underestimate their palates and this dinner reminded me if I don't put it in front of them they won't have the opportunity to experience and enjoy it.
Happy Monday and thank you Biking & Baking and Secret Recipe Club for another fun month:
sweet potato and black bean enchiladas
adapted: Biking & Baking
2 large sweet potato, peeled and diced
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 can green chilies
4 cloves garlic, diced
1 teaspoon cumin
1 teaspoon chili powder
8oz block reduced fat cream cheese, softened
1 cup jack cheese, shredded
1/2 cup fresh cilantro, chopped
2 cups green enchilada sauce
12-16 corn tortillas
Preheat oven to 400. Toss diced sweet potato with olive oil. Roast potatoes on rimmed baking sheet for approximately 20 minutes. Cool potatoes and divide in half. Coarsely mash half of the potatoes. Add the diced potatoes, black beans, green chilies and garlic to the mashed potatoes.
In another bowl, combine cream cheese, 1/2 cup cheese, cumin, chili powder, cilantro and 1/2 cup of enchilada sauce.
Microwave tortillas approximately 1 minute until softened and warm. Spread 1/2 cup of enchilada sauce in the bottom of a your baking pan (9x13.) Divide filling amongst tortillas, roll them up, and place seam side down in the baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese over enchiladas.
Bake at 400 for 20 minutes. Remove from oven and enjoy!