Sweet Potato Enchiladas with an Avocado Mole

I'm resurrecting an old favorite on this old blog because I re-made this tonight and remembered just how delicious this is. They are creamy and full of unique satisfying flavors. This recipe is actually incredibly healthy when it comes to most enchilada recipes I've seen; but it doesn't taste like a healthy recipe which is important criteria in my book. The whole time we were eating this for the first time my husband was like "Does this have cream in it? Does this have chicken in it? How much cheese did you use? It tastes like there is a rich mole on this! This recipe is a keeper! Best new recipe yet!" High praise from my picky Love Muffin. While this recipe doesn't have an expensive protein or unhealthy cream in it, it totally satisfies. I love meatless meals that my husband approves of. Plus it comes together in a snap, I love easy meals that my stomach approves of! 

Ingredients:

6 whole wheat tortillas 

1 can black beans, rinsed 

1 large onion 

1 garlic clove 

1 avacado

3 Roma tomatoes 

2 tsp chili powder 

2 tablespoons vegetable oil 

1 tablespoon water

2 tsp oregano 

1 medium sweet potato, skinned & shred (should make about 1.5-2 cups) 

1 1/2 cup cheddar cheese, shredded

Salt and pepper 

Heat oven to 450. 

In a blender, puree the tomatoes, avacado, chili powder, half the onion, 1 tablespoon veggie oil, water, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Heat 1 tablespoon veggie oil in a large skillet over medium-high heat. Add the other 1/2 of the onion and garlic and cook 3 minutes until soft. Add the black beans, sweet potato, oregano, and ¼ teaspoon of both salt and pepper. Cook stiring frequently until the sweet potatoes are tender, 4 to 6 minutes. Stir in 1 cup cheese. 

Spray a 9x13 pan with non stick spray. Fill your tortillas with the bean mixture and roll into enchilada shapes and fill pan. Cover rolled tortillas with blender sauce. Cover with remaining 1/2 cup of cheese. 

Bake for 15 minutes until cheese is bubbly. Serve and enjoy! 

Notes: Husband suggests you grill your tomatoes and onion on the BBQ to get them nice and charred to add a smokiness to your mole. I say, that's a lot of extra work, but maybe worth a try. He also thinks adding an anaheim chili to the mole and omitting the water would be a nice way to keep the sauce thin enough but add some extra flavor instead. 

Anyway, meatless meal that satisfies your craving for a stick to your ribs dish. Unique and flavorful combinations that your family won't soon forget. Easy on the waistline and pocketbook, a cinch to pull together, what's not to love? These are one of my favorite ways to eat enchiladas ever, you've gotta try them. You won't regret it. 

Greek Tzatziki Burgers

If you haven't noticed a pattern on this blog, my husband loves a unique twist on a traditional dish. We also love "Quentin's White Sauce" found HERE. In summer, regular hamburgers can get a bit boring, so we decided to do a little Greek twist to ours today. Behold our Greek Tzatziki Burgers. 

These ooey gooey burgers are extremely flavorful. They have a wonderful crunch from the veggies, a bite from the tzatziki sauce, and then you finish it off with a supple 1/2 pound of flavorful beef. They are wonderful. Plus its fun shaping your burgers into little triangles. 

Burger Ingredients: 

1/2 pound of 80% lean ground beef per person

1 inch green onion stem per person, chopped, 

1/2 tsp fresh dill per person, chopped

1/2 pita per person

1 romaine lettuce leaf per person

5 slices of cucumber per person 

Tzatziki Ingredients: 

Found HERE

Mix your ground beef with your chopped scallions, dill, lavender salt & pepper. Shape into parties that are in triangle shapes or that will match the shape of your pitas. Grill until each patty has a nice crust on the outside. Fill your pita with one patty each, lettuce, cucumber, and then top with your fresh tzatziki sauce. 

I hope you enjoy another wonderful flavorful easy weeknight meal.