Salsa Verde Black Bean & Sweet Potato Enchiladas with Cashew Sour Cream
: Cowgirl Beans
Ingredient Notes: Salsa verde is usually made with green chilies and or tomatillos. Chipotle in Adobo sauce are delicious red jalapenos that have been smoked, dried and canned in a light tomato sauce. They are smokey, sweet and hot. Start with one chopped in recipes and then add more as you like. They can be found in any grocery in the Mexican section. Cashew Cream: (optional but SO delish. To make you must use raw cashews that have been soaked in water for two hours-overnight. (unless you have a Vitamix which will pulverize anything- no soaking necessary). I didn't measure exactly for the lemon and vinegar- so go scant with each and add more by the tsp. after you taste. You'll know when it's just right.
1 jar Salsa Verde
10 Corn Tortillas, warmed (if you skip warming they will break)
2 cups cooked or 1 can Black Beans
3 Cooked Sweet Potatoes
Chipotle in Adobo Sauce
Cashew Sour Cream
½ cup raw cashews (cannot be roasted), soaked in water 2 hrs. prior
juice of ½ a lemon
1 tsp Apple Cider Vinegar
Preheat oven 350 degrees
Smash sweet potatoes in a bowl, add 1 chopped chipotle in adobo sauce and heavy sprinkle of smoked paprika. Taste, add more of both if needed.
Pour half of the salsa verde in the bottom of a baking dish.
Place a tortilla in the sauce, move around a bit to get saucy, then smear sweet potato mixture down the middle. Add spoonful black beans and spinach.
Roll up and push to edge of pan.
Repeat until fillings are gone and or your pan is full of enchiladas nestled next to each-other.
Pour remaining salsa verde over enchiladas.
Bake at 350 degrees for 20-30 minutes: you want them heated through and the tops of the tortillas browned and crispy.
Serve enchiladas with a dollop of cashew cream and a salad with creamy avocado.
Place soaked cashews, lemon juice, pinch of salt and vinegar in blender or food processor.
Blend until thoroughly combined and creamy. Taste, add more of lemon, vinegar or salt as needed.
When AJ returned from Africa, we decided to start a tradition on Sunday nights of eating what the people of Zambia eat 3 meals a day (if they’re able). It is composed of 3 things: Nshima (pronounced she-ma) and two “relishes”, usually beans and greens. Nshima is a cornmeal mush similar to a firm grits or polenta. Zambians eat with their hands, scooping the nshima and then dipping into the relishes. The only addition I make to the Zambian traditional meal is a “Makoua*” veggie- sweet potato.
*What the children would yell whenever they saw AJ “white man!”
On the 10,000 acre farm at Sons of Thunder Mission where he visited, the local Tonga people learn agricultural practices to combat starvation & malnutrition while building self-sufficiency, confidence, pride, and independence. They learn “Farming God’s Way” including training in irrigation, harvesting, storage, and marketing. Sons of Thunder also operates a grade school, a clinic/medical ministry, and an outreach program, including evangelism, church planting, and feeding /meeting the needs of the hungry and starving.
All parts of their meal is grown on the grounds, the Nshima is made of mealy meal, or corn ground into a fine flour, greens (AJ thinks swiss chard) cooked with tomatoes and onions and beans cooked with salt. They also grow some different kinds of squash to sell to the local hotels, but they do not in fact eat it themselves. AJ promised to bring me back to show them how to cook the Makoua vegetables! Gladly : )
A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
½ Onion, sliced
2 cups Broccoli, bite size
Handful Mushrooms, sliced
1 Zucchini, diced
¼- 1/2 cup Chickpeas
Daiya Mozzarella, ¼ cup
Heat pan over medium high heat
Spray with olive oil
Add Mushrooms, saute until beginning to brown
Add all other veggies, sprinkle with Garlic Salt
Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
Sprinkle Daiya mozzarella over top, brown in oven if desired
Have a jar of pasta sauce, a box of pasta and a loaf of plain crusty bread but want to make it a little more interesting (and veggiefied) tonight? This quick fix will have a tasty dinner on the table in 30 minutes.
This vegetarian take on French Onion soup builds on the flavors of slowly caramelized onions in a balsamic reduction. I used the picture from my award-winning caramelized onions because sometimes food disappears fast around here.
Feel free to sub whatever veggies you have, broccoli would be a great. I had a box of quick cooking Barley which makes this recipe come together in much less time. However, whole barley or hulled Barley is a much better choice nutrition wise, packed full of fiber and other important nutrients. If you have the time (1 hr) go with the real stuff.
2 Garlic cloves Minced
1 Onion Minced
2 carrots chopped
1 Zucchini chopped
1 Yellow Squash Chopped
Green beans (frozen or fresh)
Spices (Rosemary, Oregano, Salt & Pepper, Red pepper flakes)
4 cups Water
1½ Cups Quick cooking Barley (Pearled that has been steamed & dried like oats)
Saute garlic & onions until brown, add rest of veggies.
Brown slightly, add spices (start with tsp. if not sure amount).
Add water & Barley, bring to a boil, reduce to a simmer, cover.
If using quick barley, check in 8-9 minutes (45 min. for hulled/whole barley),Taste, add more seasoning if needed (i.e. is it bland? Add few more tsp.at a time of herbs., stir, taste again).
This is a quick, one pan pasta dish. Roast your veggies, dump sauce over them and stir in cooked pasta. In less than an hour you’ll have a bubbly, browned dish, ready for your family or to share with a new mommy (Macaria : ).