Salsa Verde Sweet Potato Enchiladas
Happy Monday! Somehow the weekends seem to get faster and faster.
This past week was probably the hardest one yet. I tend to use staying busy as a coping mechanism. I feel as if this is more common than we realize. Being so busy that we barely have time to stop and think is almost praised in today’s society; it is somehow seen as a strength. When really, strength is also shown in slowing down, practicing acceptance and mindfulness. This week, I recognized that I had been avoiding slowing down in an attempt to not feel homesick or lonely. While keeping busy is definitely helpful, avoidance is not. Yes, the feelings may kinda suck for the moment, but I was finally able to accept that they were there. Moving isn’t easy, and it would be silly for me to continue to pretend that I don’t miss my friends and family, or my home grocery store, or bumping into people I know every time I went out. That doesn’t make me weak, it makes me human. And just to clarify, I absolutely love it here; but there are still things I miss.
Working a new job that lasts 12-14 hours a day plus needing to learn and do work outside of those hours, has had me feeling like every chance I get some down time, I need to go out to try to develop friendships. Cameron has been experiencing the same thing, with hours even longer than mine! We realized we had seen each other for maybe an hour a day this week, let alone spent any quality time together. Developing other relationships is definitely important, but so is spending time with each other. It is OK to stay in after having an exhausting week. So, rather than head out on the town, we decided to do a much needed in-home date night.
If you don’t already know this about Texas, Tex Mex is HUGE, and it has gotten me craving it.. ALL THE TIME! We decided to embrace this for our date night.
And what sweeter way to do Tex Mex than with Enchiladas?? SWEET Potato Enchiladas!!!
I must say, these could give some of our local spots a run for their money. Also, these were super easy to make, and the ingredients can be flexible, so add and substitute to your liking!! Your next Meatless Monday recipe? I think yes.
Oh, and be careful to not rub your eyes after cutting jalapenos. Made this mistake and basically thought I had taken a fireball to the eye.
Ingredients:
2 large sweet potatoes, sliced lengthwise
1 1/2 cups salsa verde, divided in half
1 can black beans, rinsed and drained
1 can green chilies, drained
1/2 medium red onion, diced
1/2 red bell pepper, diced
1 small jalapeno, seeds/stem removed, diced
3 T lime juice
3 cloves garlic, minced
1/2 cup mozzarella cheese, shredded
*Plus 1/4 cup for on top
1/4 cup feta cheese
2 tsp chili powder
1/2 tsp cayenne pepper
salt & pepper to taste
Directions:
- Preheat oven to 400 degrees.
- Lightly spread olive oil on faces of sweet potatoes. Place flat side down on a parchment paper lined baking sheet. Bake ~30 minutes.
- While sweet potatoes are baking, prepare the rest of the insides. In a large bowl, mix black beans, green chilies, red peppers (save ~1/4 cup), onions(save ~3 T), garlic, lime juice, chili powder, jalapeno, feta cheese, mozzarella cheese, cayenne pepper, salt & pepper. In a large baking dish (I had to use two different ones because my largest was an 8×8–I recommend at least using a 9×11), cover the bottom with salsa verde (I used Trader Joe’s) (~3/4 cup).
- Once sweet potatoes are finished (and cool enough to handle), scoop insides into a bowl to mash and then add them to the other ingredients and mix.
- Warm up your corn tortillas! Seriously, if you do not they will fall apart. You can do this in the microwave (time saving) or on the stove top.
- Scoop insides to make a line down the center of each corn tortilla (do this one by one), fold over and place into baking pan. Repeat this until all the tortillas are filled. Mine made ~9-10.
- Top with more salsa verde (3/4 cup or to your liking), additional mozzarella cheese, red onions, red peppers and cilantro.
- Bake ~20-25 minutes.