As we approach Thanksgiving here in the U.S., it’s a good time to look back with gratitude. This month’s Recipe Redux calls on members to share a favorite food memory. As I thought about this, my mind wandered back in time to when I was in my early twenties living far from my home on the East Coast.
After college, I moved to California to work as a volunteer with the Jesuit Volunteer Corps. I lived in a community with five other people working in the same program, and we had a common food budget for the six of us. We would make a big list of what we needed from the grocery store each week, and we took turns doing the shopping. That was the first kitchen I occupied as an adult, and I had no clue how to cook.
But Peter, one of my housemates, did know how to cook. He often set us up with delicious recipes. We had so much fun planning meals and cooking together.
Cheese was a staple in our diets that year, and one thing I never liked doing was grating cheese. My arms were pathetically weak, and I would always struggle to grate cheese with the standing cheese grater we had in our house. Peter would tease me as I complained about this dreaded kitchen task. He couldn’t understand why grating cheese was such a challenge for me.
All these years later, I still don’t like grating cheese. If my husband is available during meal prep, it’s the one task I delegate to him. But on those occasions when I’m on my own in the kitchen grating cheese, I invariably have two thoughts in quick succession. First, I think about how much I can’t stand grating cheese. Then right on the heels of that thought, I smile and remember being in that kitchen in California with the box grater, Peter teasing me from across the kitchen. And before I know it, the cheese it grated.
It’s funny what stays with us after the years pass. It’s the little moments.
I really should start working out. 🙂
Anyway, on to the recipe. Mexican food is a staple in my weekly meal planning rotation, and these Sweet Potato Black Bean Enchiladas are so easy to make (aside from the dreaded grating). The enchilada sauce makes them very flavorful, and they’re hearty without any meat. Even my skeptical kids enjoy them.
This is a simple dish to put together ahead of time. You just need to heat them up at dinnertime for a healthy, easy meal.
Sweet Potato Black Bean Enchiladas
$1.24 per serving
- 1 1/2 lbs sweet potatoes
- 1 small onion diced
- 2 cups enchilada sauce divided
- 2 cups cooked black beans
- 12 corn tortillas
- 2 cups grated cheddar cheese
Preheat the oven to 350 degrees. Place the tortillas in a covered container and warm them in the oven while you're preparing the other ingredients. This will make them easier to roll.
Chop the sweet potato into bite-sized pieces and steam until tender.
In a skillet, saute the onion for a few minutes, until tender. Add 1 cup of enchilada sauce, the steamed sweet potatoes, and the black beans to the pan (Rinse the beans first if you're using canned). Simmer for a minute.
Mash the filling a bit, then fill each tortilla with the filling. Roll the tortillas carefully and place them seam side down in a 9 by 13 inch pan.
Cover the enchiladas with the remaining cup of enchilada sauce and the cheese. Bake for 20 to 25 minutes, or until the cheese is melted. Serve warm.
Adapted from this recipe
Sweet Potato Enchilada Price Breakdown
This recipe costs a total of $7.41 to make, or $1.24 per serving (2 enchiladas). Try these enchiladas for an easy, healthy dinner on a busy night.