I have been so busy with work lately I haven’t really been cooking so today I went to the store and had a cooking day. I proceeded to make two things today. The 1st was this:
Sweet potato black bean unrolled enchiladas
Quickie Green Chile Sauce:
1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
For the filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
To Assemble:
2-4 tablespoons light olive oil or vegetable oil, as needed
12 small white corn tortillas
Shredded Monterey Jack cheese, or vegan cheese, if desired
Preheat your oven to 350 degrees F. and a baking dish
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
Make a layer of your tortillas over sauced baking dish; wet it with the sauce.
Spoon 1/2 of the sweet potato mixture on top of the tortillas and spread, Cover the sweet potato with half the beans, add some cheese if using and some more of the green sauce. Make another layer of the tortillas and repeat. Finish with another layer of tortillas cover with the remaining sauce and cover with cheese if using.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Cook time: 25 min
Yield: 6 servings
This will be a good lunch for a few days for Luke and I …
Now for the dinner I made:
Meatless Meatballs over Herbed Spaghetti Squash
- YIELD: 4 servings (serving size: about 1 cup meatball-sauce mixture and about 1 cup herbed spaghetti squash)
Ingredients
- Cooking spray
- 1 Small onion chopped
- 1 (12-ounce) package frozen zesty Italian-flavored meatless meatballs (such as Nate's)
- 1 (26-ounce) jar fire roasted tomato-garlic pasta sauce (such as Classico)
- 2 tablespoons sun-dried tomato pesto (such as Classico)
- Herbed Spaghetti Squash (***See my note below***)
- Freshly shredded Parmesan cheese (optional)
Preparation
- 1. Heat a large saucepan over medium-high heat; coat pan with cooking spray. Add onion; sauté 3 to 4 minutes or until tender. Add meatballs, pasta sauce, and pesto to pan; bring to a boil. Reduce heat; simmer 10 minutes or until meatballs are thoroughly heated. Spoon meatballs and sauce over Herbed Spaghetti Squash, and sprinkle with Parmesan cheese, if desired.
Herbed Spaghetti Squash
Ingredients
- 1 (3 1/4-pound) spaghetti squash
- 1/2 cup water
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
***Note: The original recipe calls for microwaving the Squash. I personally think it comes out better in the oven. I pierce the squash several times as said below, then put the entire squash in the oven at 375 degrees for 40 to 45 mins., the squash will be tender. Let it cool. Cut it in half and throw out the seeds then Using a fork, remove spaghetti like strands, and place in a large bowl. Add olive oil and remaining ingredients; toss well. I usually cook the squash the day before and then heat it up in a large skillet.***
- 1. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 3 minutes. Cut squash in half lengthwise, and remove seeds and membrane with a spoon.
- 2. Place squash halves in an 11 x 7–inch baking dish (squash halves will overlap); add 1/2 cup water. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes or until tender. Using a fork, remove spaghetti like strands, and place in a large bowl. Add olive oil and remaining ingredients; toss well.
And OMG YUM!!!! Served this with a side salad….
