Enchiladas are one of my favorite things to order at Mexican restaurants, although I haven’t in a while because I’ve been trying to explore the many other flavors of Mexican cuisine. Although they are traditionally served with beef and/or pork, here in the US they can be stuffed with anything under the sun. Using my love affair with sweet potatoes as an impetus, I decided to adapt the Sweet Potato and Black Bean Enchiladas recipe from Karina’s Kitchen into a casserole, mainly because I was feeling too lazy to make each enchilada. Karina’s recipe is interesting because it calls for a chile pepper based sauce instead of the traditional enchilada sauce. The extra spice that these gave contrasted nicely with the sweetness of the sweet potatoes (and these were extra sweet for some reason…I bought them at Trader Joe’s…maybe there IS something to the idea that organic is better than non?).
This weekend, I was talking about the fact that I cook a lot with one of the other MD/PhD potentials (he is definitely entering the Cornell program also) and he asked me what kinds of things I cooked. I thought about it for a second and said, “Well, I can do anything with a sweet potato”. He smiled and said, “Sweet potatoes are good”.
I think we are going to get along quite well.
Sweet Potato and Black Bean Enchilada Casserole
Serves 4, adapted from Karina’s Kitchen