Sweet Potato Black Bean Chilli

I bought ingredients for our much-loved sweet potato and black bean enchiladas, but I just wasn't feeling it.  So I searched the internet a bit and came across this recipe for Black Bean and Sweet Potato Chili.  That sounded much more like it, though I did make some changes to the recipe.  Perfect for a cold November evening. The smoky flavor from the chipotle in adobo ads just the right amount of flavor and heat, and a dollop of sour cream cools the palate enough for my kids to be happy eating it.

Sweet Potato and Black Bean Chili

1 onion
1/2 sweet pepper
1 clove garlic
1/2 tsp cumin
1 15oz can diced tomatoes
2 cups chicken broth

1/2 of one chipotle pepper in adobo sauce
1/2 lb dry beans prepared/cooked (about three cups or 2 cans)
1 lb sweet potato
1 tsp salt

In a soup pot heat 2 tablespoons fat or oil.  Add onion and sweet pepper, saute until onions are translucent.  Add garlic and cumin, cook and stir until fragrant.  Add remaining ingredients, simmer until potatoes are soft, about 20 minutes.

Serve with a dollop of sour cream and a sprinkle of cheese. 

Black Bean and Sweet Potato Enchiladas

I generally am not interested in "vegetarian" dishes. Large chunks of tofu or textured vegetable protein marinated in sauces and pretending to be meat. What I am interested in are delicious vegetable-based dishes with interesting and fresh ingredients and flavors that are so satisfying that meat isn't a necessary addition, nor is it missed at all.

These enchiladas fall under that category. We love sweet potatoes. If you trust the CDC's information it's among the most nutritious foods in the vegetable kingdom.  I just know that sweet potatoes are delicious real food that my kids enjoy as much as I do.  And being from Arizona I have a monthly recommended allowance of Southwestern Tex-Mex food, and if I don't meet that requirement I start to get cranky and mopey.  So this recipe is good in our home for many reasons. 

Sweet Potato and Black Bean Enchiladas

1 pound sweet potatoes peeled and diced, 1/2 inch cubes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 Tbsp ketchup or tomato sauce
1 can (1 3/4 cup) black beans, drained
1 4 oz can diced green chilies
1/4 cup chopped cilantro
12 corn tortillas
Large (28 oz) can green enchilada sauce
Monterrey Jack Cheese, as desired

 In a bowl, toss diced sweet potatoes, cumin, chili powder, salt, and ketchup.  Spread on an oiled baking sheet. Cook 25 min at 425° or until golden and tender.

Combine the black beans, green chilis, and chopped cilantro with the potatoes.

I started doing a simplified layered enchilada to save time (and curses at cracking tortillas).  Spread some green enchilada sauce on bottom of a 9X13 pan. Lay out 6 corn tortillas on the bottom overlapping a bit and curling up the edges of the pan a bit.  Add the bean mixture, spreading it out over the tortillas. Sprinkle with some cheese.  Pour some enchilada sauce over the bean mixture.  Top with the remaining 6 tortillas.  Top with more cheese and sauce. Bake about 20 min at 350° until hot and bubbly . (Adapted from recipe here.)

When they come out they look like regular mushy enchiladas--but this is an appetizing picture of the pre-baked enchiladas before I put the top layer of tortillas on.  I love the orange sweet potatoes--great natural color always makes food more appetizing.

Red Appetizers

Looking for some easy appetizers for your New Years' Eve celebration?  The Raspberry-Chipotle Dip is a new favorite, and the recipe for the glazed mini sausages is an old classic from my mom. 




Raspberry-Chipotle Dip
From my friend Wendy

1 8oz pkg cream cheese, at room temp
1 8oz container sour cream
3/4 cup shredded monterey jack cheese
3/4 cup shredded pepper jack cheese
1 can black beans, rinsed and drained
1 bottle roasted raspberry chipotle sauce

If needed soften cream cheese in microwave. Mix cream Cheese with sour cream, shredded cheese and black beans. Spread in baking dish. Pour raspberry chipotle sauce over the top. (Our store caries "Bronco Bob's" found by the BBQ sauces.) Bake at 350*until bubbly.

Serve with crackers.


Cocktail Wieners
From my Mom

1 package "Little Smokies" Sausages
Chili Sauce
Grape Jelly

In a small saucepan combine equal amounts of chili sauce and grape jelly. For one package of Little Smokies I usually do 2 Tbls each. Whisk smooth and heat over medium-low heat. Add sausages and heat until warmed through.

Serve with toothpicks for skewering.

Mexican Chicken Soup

Ingredients:
4 Cups Chicken Broth
1 Can (15 oz) diced tomatoes (or 2-4 whole tomatoes diced)

½ Cup Rice, uncooked
1 Can (1 2/3 Cups) Black Beans
1 Cup Corn
1 Cup Chicken
2 T. Salsa
1 T. Fresh Cilantro or Parsley
¼ t. Cumin
¼ t. Salt/Pepper

Directions:
Bring broth, tomatoes, and rice to a boil, cover and simmer for 20 minutes. Add the remaining ingredients and cook, uncovered for 10 more minutes.

Serve with a dollop of sour cream and warm tortillas.

Notes: This soup was alt least 3X better than I expected it to be the first time I tried it--it really is good. I'll be freezing portions of this for my freezer-meal swapping group this month. I think it's a great candidate for freezing.