27. Yikes. That's a bunch. Seems I have some exploring to do. While I do love beans and legumes and eat quite a bit of them every day, Bill is way ahead of me on the variety trail. This past week while Christian and Reshma were here, despite many new recipes, I bet I only logged in about 5 varieties and they were the favorite suspects...French lentils, green lentils, chickpeas, black beans and pinto beans. Clearly, I need to branch out...put some legs on those legumes.
But...I think I might rest first after getting up before the crack of dawn to get to the airport by 5:30. While I do, here is a new bean enchilada I made...really quick and de-lish. The original appeared in Real Simple.
The filling chilling
Black Bean and Sweet Potato Enchiladas
1 28-ounce can whole peeled tomatoes (I used San Marzanos)
1 tablespoon Mexican chili powder or more to taste
1 large onion, chopped
3 tablespoons extra virgin olive oil
sea salt and black pepper
2 large cloves garlic, chopped
1 15.5-ounce can black beans, rinsed (I used "no salt added" by Eden Organics...BPA-free)
1 medium sweet potato, peeled and coarsely grated
2 teaspoons dried Mexican oregano
1/2 pound Cheddar, grated (2 cups)
6 6-inch flour tortillas
2 scallions, thinly sliced and white and green parts separated
Heat oven to 450° F. In a blender, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes. Add the black beans, sweet potato, oregano, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the Cheddar. Can be made ahead to let the flavors blend.
Spread 1 cup of the tomato mixture in the bottom of an oiled 9-by-13-inch baking dish. Roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of Cheddar. Bake on the top rack of oven until the Cheddar is brown and bubbly, 10 to 15 minutes. Serves 3-4.
I served this with a jicama "slaw".
Grab a plate...