Sweet Potato & Black Bean Enchiladas with Salsa Verde

I first experienced the deliciousness that is sweet potato + black beans earlier this fall when I made this quinoa.  Ever since then, I've been bookmarking recipes that use the combo - tacos, pizza, quesadillas, etc.  These enchiladas were first up though, especially when I saw that they use salsa verde - my favorite salsa!

They came together quite easily.  I actually made the filling during Smith's nap time, then just assembled and baked them when Joey got home from work.  The filling is pretty simple - sweet potatoes, a can of black beans, and a few simple seasonings.  I also added some chopped Swiss chard, because I had it on hand and like to add extra greens whenever I can.  It definitely added an extra heartiness to the finished product, not to mention giving them a big nutritional boost!  I think spinach would work well too, or just leave the greens out if you don't like them.  Also, feel free to use corn or flour tortillas - everyone has a preference.  I actually made half of them with corn and half with whole wheat + flax seeds, and I like the flour better.  I thought the tortillas were a bit sturdier and made the enchiladas feel a little more substantial.

I know everyone is busy with holiday baking, shopping, gift wrapping, tree trimming, etc... but you still have to eat dinner!  So make it a healthy and tasty one, make these enchiladas, then enjoy a few extra cookies for dessert :)

Sweet Potato & Black Bean Enchiladas with Salsa Verde
adapted from A Couple Cooks

• 2 medium to large sweet potatoes, peeled and diced into 1-inch cubes (3 cups diced)
• 2 tsp canola oil
• 1 medium red onion, diced
• 2 tsp cumin
• 1 Tbs chili powder
• 2 garlic cloves, minced 
• ½ tsp kosher salt
• Freshly ground pepper
• 2-3 leaves Swiss chard, stems discarded and leaves roughly chopped (or 2-3 handfuls of fresh spinach)
• 2-3 Tbs chopped cilantro, plus more for garnish
• 15 oz. can black beans
•  8 oz Colby jack cheese, shredded
• 16 oz salsa verde (about 2 cups) 
• 10-12 6-in whole wheat flour tortillas

Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.

Place the sweet potatoes in a large skillet and add enough water to just cover the potatoes.  Cook over medium heat for about 10-15 minutes, until they are softened but not mushy.  Transfer to a strainer and return the skillet to the heat.

Add the oil, then the onions.  Sauté until softened, stirring often.  Add the garlic, cumin, chili powder, salt, and pepper, and cook until fragrant, abut 1 minute.  Stir in the swiss chard, cilantro, and black beans, and cook, stirring constantly, until the chard wilts and the beans are heated through, 2-3 minutes.  Gently stir in the cooked sweet potatoes and remove the skillet from heat and stir in about half the cheese.

To assemble the enchiladas:  Spread about 3/4 cup of the salsa verde on the bottom of the prepared baking dish.  Wrap the tortillas in a damp paper towel and microwave about 30-60 seconds.

Fill each tortilla with about 1/3 cup of the filling, and roll tightly.  Place seam side-down in the baking dish, and repeat with the remaining tortillas and filling.  Pour the remaining salsa verde over the top, then sprinkle with the remaining cheese.

Bake about 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.  If the cheese browns too quickly, cover the dish with foil.  Sprinkle enchiladas with chopped cilantro and serve.

Swiss Chard and Sweet Pea Manicotti

In the past year or so, I've really come to love greens - kale, collards, and most recently swiss chard.  It has a nice fresh, almost lemony flavor, and is definitely milder than kale or collard greens.  I really like greens prepares simply:  sauteed in some olive oil.  This recipe is definitely a little more decadent, and it doesn't really make chard the star of the show, but it does provide a nice light background flavor to an otherwise rich dish. 

The filling is made up of the chard, sweet peas, ricotta, and cheese.  It is then piped into manicotti shells, covered with fontina fonduta sauce, and topped with more cheese.  So yeah, not exactly a healthy vegetarian meal.  However, I took some liberties with the recipe and slimmed it down where I could.  I used park-skim ricotta and mozzarella, skim milk instead of whole milk, and increased both the chard and the peas.  I also added a little lemon zest, nutmeg, and crushed red pepper flakes.  I realize that its still pretty indulgent, but I'm okay with that every now and then.  Even with my modifications, this was still a really delicious meal.  With all the greens we are sure to receive in our CSA this summer, I'm glad to have this in our repertoire for a special occasion.


Swiss Chard and Sweet Pea Manicotti
adapted from Giada de Laurentiis, Giada at Home
makes 12 manicotti (serves 4 to 6)

• cooking spray
• 12 manicotti or cannelloni pasta shells
• 1 cup shredded mozzarella cheese

Filling

• 16 ounces Swiss chard
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (15-ounce) container ricotta cheese
• 1 cup frozen peas, thawed
• 3/4 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon lemon zest
• pinch red pepper flakes

Fontina Fonduta Sauce

• 3/4 cup milk
• 1/2 cup heavy cream
• 2-3 cups grated fontina cheese
• 2 Tablespoons grated Parmesan cheese
• 1/8 teaspoon nutmeg
• 2 Tablespoons chopped fresh basil

Preheat the oven to 400.  Spray a 9x13-inch baking dish with cooking spray.

Bring a large pot of salted water to boil.  Add the pasta and cook until just tender, 5-7 minutes.  Drain the pasta and rinse with cold water.  Set aside.


For the filling:  Remove the stems of the chard using kitchen shears or a knife.  Chop the leaves into 1-inch pieces.  In a large skillet, heat the oil over medium-high heat.  Add the onion and cook until soft, 5-7 minutes.  Add the garlic and cook until fragrant, 30 seconds.  Then add the chard and cook, stirring constantly, until wilted, about 2 minutes.  Allow the mixture to cool slightly, then add to the bowl of a food processor along with the ricotta, peas, mozzarella, Parmesan, basil, lemon zest, red pepper flakes, salt, and pepper.  Blend until smooth. 

Spoon the filling into a pastry bag fitted with a large round tip.  Pipe the filling into each shell and line them up in the prepared bakign dish.


For the fontina Fonduta sauce:  In a medium saucepan, bring the milk and cream to a simmer over medium heat.  Reduce the heat to low, and add the fontina.  Cook, stirring constantly, until the cheese is melted and the mixture is smooth.  Remove from heat and stir in the Parmesan cheese, nutmeg, and basil.

Pour the sauce over the stuffed manicotti and sprinkle with 1 cup of mozzarella cheese.  Bake for 30 to 35 minutes, until the top is golden.  Allow to rest 5 minutes before serving.