Two Years and Truly Blessed with a serving of Sweet Potato & Black Bean Enchiladas

Pin It Two years ago today, My Taste tester and I tied the knot.  Back then he wasn't My Taste Tester, since pretty much the only thing I could make was a grilled cheese sandwich (and even that I had trouble not screwing up!).  Needless to say a lot has changed since that blissful June day, two years ago.  Not that I am an expert now, or anything.  But here's a wedding recap in pictures:

 

Sneak peak.

At the ceremony.

 

After the ceremony. 

 

 Jumping shot!

 

With my girls.

The whole crew.

And if you really want to know what the day was like here is a sneak peak of our video.
Our photographer was the best.   If you are getting married in the future, definitely check out Kim Thiel Photography.  Her photos & videos are gorgeous and she is a dream to work with!  (That's us at the top of the blog, too!)

Back on topic.  So, what has happened since we tied the knot?  Here are some of the highlights:

1.) I went to my first Packer Game!  Go Pack!

2.) Obviously, we moved to Belgium!

3.)  I started to dabble into cooking!

4.) We have had lots of visitors and have done loads of traveling in Europe!

5.) We have each had two great trips back to the States (always for weddings, but can't find a better excuse than that!).

6.)  As previously mentioned, Paul got a promo!  Woo Hoo.  Congrats to Hubs! 

That being said, you can see why the past two years have literally flown by.  I feel so blessed to have  such a great husband to share all of these moments with and look forward to what the future will bring.   

They say there is no better way to a man's heart than through his stomach... it took me a while to figure this out, but I can confirm that it is most certainly true.  So I made Paul Sweet Potato & Black Bean Enchiladas for our anniversary dinner.  While it is nothing fancy, it was the perfect casual at home dinner.  Next week we are on (a dream) vacation... so there will be plenty of time to celebrate.

You could try to tell me you wouldn't want to devour enchiladas filled with this, but I know you would be lying.  Meat lovers won't even miss the meat (I know this, because as much as I hate to admit it, I am a meat lover).   This meal is perfect the way it is. Seriously.  Roasted Sweet Potatoes, Black beans, Corn, Spinach, Onions, Garlic, the perfect blend of spices, throw some gooey cheese in there and it'll have you going goo-goo ga-ga.  Wrap it up in a corn tortilla.  Goo-goo Ga-Ga.

We have made these enchies a few times, but never with sweet potatoes. We loved it before.  We love it more now.  The sweet potatoes (our new obsession) brought it over the top.  I can't wait to figure out what other dishes currently in the repertoire that will be brought to a whole 'notha level by adding a little sweet potato - sweet potato (pronounced: you say tomato, I say tomato).  I haven't even mentioned the health bennies, yet!  They are high in so many vitamins and are the new (to me, at least) super food!   Click here here for details on Sweet Potato nutritional info.

Sweet Potato & Black Bean Enchiladas
as adapted from koko cooks

Ingredients:

For the potatoes:
3 small-medium sweet potatoes (diced, peeled if you desire (I left the skin on for health purposes and barely noticed it)
1 T Olive Oil
1 T Brown Sugar 
1 t Cumin
1 t chili powder
1/4 t cayenne pepper 
 
Sauce:
1 T Olive Oil
2 T flour
1 t cumin
1 t chili powder
1/4 t cayenne pepper
1/4 t garlic powder
1 can tomato paste
2 1/2 c vegetable broth

Filling:
2 T Olive Oil
2 cloves garlic, minced
1 onion, chopped
2 c fresh baby spinach
1 c frozen, fresh or canned corn
1 can black beans
1 T cumin
1/2 t ground coriander (I only had the balls and ground it myself with a mortar & pestle)
dash of chili powder and cayenne pepper as you desire
1 T chopped cilantro
1 c shredded cheese (Mexican blend would be great or cheddar if you can't get your hands on it!)
8 corn tortillas

Garnish:
Fresh Pico de Gallo
Avocado Slices
Greek Yogurt
Lime
Cilantro

Directions:

Potatoes:
I roasted the sweet potatoes the same as I did here.
Preheat your oven to 400 F.  Mix the spices for the potatoes in a ziplock bag.  Add the diced potatoes and oil.  Mix.  Let marinate for 10 minutes.  Spread evenly on a baking sheet and bake for 40 minutes, checking and flipping every 10 minutes or so.

Sauce:
Heat 1 T of oil in a small sauce pan.  Mix in the spices, flour & tomato paste.  Whisk together for 1 minute.  Whisk in the broth.  Bring to a boil.  Let simmer for about 5 minutes, stirring occasionally.  Set aside.  Sauce will thicken.

In a large pan, heat 2 T olive oil.  Sautée garlic and onions, until desired softness.  Add spinach until wilted.  Add black beans and corn.  Mix in the seasonings.  Add the sweet potatoes and 1/2-3/4 c of the cheese.  Warm tortillas in oven or microwave until softened.  Reduce oven temperature to 350 F.

Pour in a layer of sauce into a 9 x 13 casserole dish.  One by one fill the tortillas and roll lining them in the dish.  Top with sauce and the remaining cheese.  Bake 20-25 minutes or until hot and bubbly.

Serve with homemade pico de gallo, sliced avocadao & cilantro.  Top with Greek Yogurt if desired (we forgot it in the fridge!).

**If you have extra filling make a few for the freezer (I made a freezer tortilla pizza/quesadilla thing)  I'll keep you posted on whether or not it turns out!

Bon Appétit! 

Best. Meal. Ever. Pin It