Welcome back with sweet potato enchiladas

After just noting that this blog had thousands of views over the last months, I am inspired to add some more recipes after a hiatus of more than 1.5 years.  (I apologize for the posting delinquency. Since I last posted, we bought a house, got married, had a baby, and I almost finished my PhD. And the food on the table has not been terribly inspiring.) Ok, enough with excuses and on to the enchiladas!

Sweet Potato Enchiladas (makes 16, or dinner for 2 large people for about 3-4 days)

Ingredients (Enchilada Filling)

  • 1kg (2lbs) sweet potatoes, peeled, chopped into bite-sized pieces
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 3 cans black beans, drained and rinsed
  • 1 bunch green onions sliced
  • 2x guacamole recipe
  • 16 tortillas

Ingredients (Quick Enchilada Sauce)

  • ¼ cup olive oil
  • 2 tbsp all-purpose flour
  • 2 tbsp paprika
  • 1 tsp chili powder
  • 2 cup tomato sauce
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt


  1. Preheat oven to 200°C/400°F.
  2. Place the chopped sweet potatoes on a stick-resistant baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast in preheated oven for 15 minutes, flip the potatoes around, and stick back in the oven for another 10-15 minutes, or until crisp and browned outside and just tender inside.
  3. While the sweet potato roasts, make the sauce. Heat the olive oil in a medium-size pot on medium heat. Once your oil is hot, add the flour and chili powder, and stir to combine. Reduce heat to low, add the remaining sauce ingredients, and stir well. Let simmer for 10 minutes.2015-03-14 17.02.182015-03-14 17.07.05
  4. Once sweet potato is out, reduce the heat of the oven to 170°C/350°F
  5. In a large bowl, combine the roasted sweet potato, 1xguacamole, rinsed black beans, and the chopped green onion.2015-03-14 17.02.302015-03-14 17.12.43
  6. Pour about ½ cup of enchilada sauce in the bottom of a 13×9-inch baking pan. Working with one tortilla at a time, place it in the pan of enchilada sauce, coating only one side of tortilla with the sauce. Spoon about 100g of filling on uncoated side of the tortilla. Roll the tortilla up around the filling and place it in the prepared 9×13 casserole pan. Continue filling and rolling enchiladas in this manner until all filling is used. Pour any remaining sauce over the top of the enchiladas.
  7. Cover 13×9 pans with aluminum foil or a lid, and place the enchiladas in the 170°C oven for 20 minutes or until heated through. Carefully remove the lid and bake another 5-10 minutes  (til the top starts to get crunchy). **If you are not going to eat right away, you can freeze one of the pans! Or you can put it in the refrigerator and bake them at a later date!
  8. Top with the remaining guacamole, and enjoy hot. And then enjoy for days on end, since you practically made a million of them.

Using up everything in your fridge

What happens when you have… broccoli, fresh dill, fresh cilantro, tomatoes, bell peppers, arugula, spring onions, and avocado that are all threatening to ‘get funky’ simultaneously? You make this delicious plate of veggies! Robbert assembled this tonight from everything that was (remotely) edible in our fridge. I would even go so far as to make this combination again on purpose! All ingredients with a * were the ingredients that desperately needed immediate consumption…

Items on the plate include:
Leftover heaven

  • Stir-fried veggies (1)
  • Sliced avocado (2)
  • Black bean burger (3)
  • Roasted potatoes with dill (4)
  • Roasted tomato over arugula (5)


(iix) Preheat the oven to 220°C (or 425°F).

(1) Stir-fried veggies ingredients:

  • *1 head of broccoli, sliced, steamed for 5 minutes
  • *2 bell peppers, sliced
  • *2 spring onions, sliced
  • 2 cloves of garlic
  • *Few sprigs of fresh dill
  • 2 tablespoons of olive oil
  • Salt to taste

Preparation: Fry spring onions in olive oil. Add garlic and salt. Add bell peppers, saute until soft. Finally add broccoli & dill and saute until broccoli is soft. DONE!

(2) Slice avocado: slice an *avocado

(3) Black bean burger

  • 1 can black beans, drained and rinsed
  • *1 spring onion
  • *1 bell pepper
  • *handful cilantro
  • 2 tsp garlic powder
  • 1 tsp salt
  • breadcrumbs (omit this for gluten free! you can also roll in flaxseeds- delicious as well!)

Preparation: In a food processor or emulsion blender, combine the black beans, cilantro, spring onion, bell pepper, garlic powder and salt. Shape the ‘dough’ into three or four burgers. Roll in breadcrumbs. (If the mixture is too wet, put some breadcrumbs in the dough itself.) Put the burgers in the preheated oven for about 10 minutes, flip burgers, then put back in the oven for another 10 minutes.

(4) Roasted potatoes with dill

  • 1 pound sliced potatoes
  • 2 tbsp olive oil
  • Salt to taste
  • *handful of fresh dill

Preparation: Toss potatoes, olive oil and salt. Place in pre-heated oven for 20 minutes. Take out and toss with the fresh dill. Put back in the oven for another 20 minutes.

(5) Roasted tomato over arugula

  • *Handful fresh arugula
  • *2 tomatoes

Preparation: Put the tomatoes in the preheated oven next to the burgers or in their own private tray (if you have the space). Bake for 20 minutes. Place over a bed of arugula.

BAM! Everything in the fridge? USED UP! What kind of fancy dinners have you concocted from almost-dead ingredients?

Snack Crack(ed) Beans

We were in the mood for something salty and crunchy- and potato chips/pretzels/crackers were nowhere to be found!

These certainly filled that niche, and now we are addicted to them! Fortunately, they’re pretty healthy as well.

Ingredients (makes enough for a snack for two!):

  • 1 can black beans, drained and rinsed
  • 1 tbsp coarse sea salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • (1 tbsp olive oil)


  1. Preheat the oven to 220°C (or 425°F).
  2. Combine first five ingredients in a bowl. Layout on a stick-free oven-safe pan. The layer should be only 1 bean deep.
  3. Bake for 20 minutes. Take out, toss. Do a little taste-testing here (and don’t burn your tongue!). Add a bit more salt/cumin/garlic for more flavor only if needed.
  4. Drizzle the second tablespoon of olive oil over the beans. Put back in oven and bake for 5 more minutes.
  5. Remove from oven & enjoy!

Snack Crack(ed) Beans


Simple Black Bean Spread

Eating “bread” (aka sandwiches) for lunch everyday is standard in Holland. A common sandwich usually involves buttering your bread plus one ‘topping’. So: cheese + butter; jam + butter; “syrup” + butter; peanut butter + butter. No peanut butter AND jelly, no meat AND cheese. Adding more than one veggie to your sandwich? No no no no. Apparently it’s some kind of lunchtime sacrilege. I digress. Generally, if going vegan in Holland, you have to get creative with what you put on your sandwiches. Enter- the (very easy) black bean spread:

Ingredients (makes enough for sandwiches for the week for two people):

  • 2 cans black beans
  • 1 onion, chopped into chunks
  • 2 tsp cumin
  • 1 tsp garlic powder
  • Salt to taste


  1. Combine all ingredients in a blender/food processor… and blend/process away! The end result should be pretty creamy but still have a few chunks here in there
  2. Spread on bread alone, or add some salsa to spice things up even more!

Eet smakelijk!

Easy Fancy Rice & Beans

This is an easy way to spice up the old rice ‘n beans combination– and it also looks fancy! This makes enough for two hungry adults.

Ingredients for rice:

  • 1 cup brown rice
    • 1.5 cups vegetable stock
  • 1 tbsp cumin
  • Can of diced tomatoes
  • Salt to taste

Ingredients for beans:

  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1 bell pepper, chopped
  • 1 tbsp cumin
  • 1/4 cup chopped cilantro
  • 2 cans of black beans
  • Salt to taste
  • Hot peppers to taste

Optional garnish ingredients:

  • 1 fresh tomato, chopped
  • 1 avocado, sliced


  1. Put rice and veggie stalk into pan and bring to a boil. Add cumin. Then let simmer.
  2. Once the water is almost absorbed, add in the can of diced tomatoes and salt to taste. Continue cooking until the liquid is mostly absorbed.
  3. While the rice is cooking, start to prepare the beans. Begin by sautéing the onions and garlic in the olive oil. Then add the bell pepper along with the cumin. Continue to sauté until the onions start to become translucent.
  4. Add the cilantro, salt (to taste), and hot peppers (if desired) to the onions and peppers. Finally, start adding in the beans, a bit at a time. As you add, start to mash them in with a fork (or masher) to get a bit of a blend. The beans will start to dry out, so keep them moist by adding water a bit at a time, as necessary.
  5. Place the rice & beans on a plate, and garnish with avocado and fresh tomato!