Sunday, February 21, 2010

Black Bean and Sweet Potato Enchiladas

These tasty enchilada-esque things were a recipe-less creation from pantry items we had laying around. Laziness and unwillingness to go to the store are the mother of invention, I guess.

I roasted some cubed sweet potatoes in olive oil, sprinkled with some chili powder and cumin (and salt and pepper, of course). The black beans were heated with some minced garlic and onion that I briefly sauteed. Threw it together, topped it with some grated cheddar, wrapped it in a tortilla and put it in a baking dish that I had coated with some salsa verde. Topped the whole thing with some more salsa verde and cheese. Baked at 350 for about 10-15 minutes.

Chuck made some homemade guacamole - mashed an avocado with some grated onion and garlic, minced tomato, lime juice, hot sauce, and cilantro.

Pretty great for a made-up meal!