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
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.
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.
Once sweet potato is out, reduce the heat of the oven to 170°C/350°F
In a large bowl, combine the roasted sweet potato, 1xguacamole, rinsed black beans, and the chopped green onion.
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.
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!
Top with the remaining guacamole, and enjoy hot. And then enjoy for days on end, since you practically made a million of them.
The man of the (female-dominated) house did not find lentils too palatable the last time I made them. So we had a big bag of lentils hanging around the house that were collecting dust… and this turned out to be a sneaky way to make them again! So delicious that it can turn anyone into a lentil-lover.
1 bell pepper, chopped (we used a yellow bell pepper, any color will do)
*1 tbsp chili flakes
*1 tsp garlic powder
*1 tsp paprika
*1/2 tsp salt
*2 tiny cans of tomato paste (if in Holland– the Euroshopper kind of 0.07€/can!), about 1/2 cup in total
*1/4 cup ketchup
*2 tbsp syrup
*1 tbsp soy sauce
1 cup water
*1 vegetable bouillon, crushed
You can omit everything with a * and replace with 1 cup of barbecue sauce if you are in a time or ingredient crunch… or are afraid of too many ingredients (like my mother).
Start by cooking the lentils. Put the lentils and water in a pot, bring to a low boil, then reduce to a simmer. They should cook for about 30 minutes or so, or until they get to be a little tender. (We will finish them off in the sauce, so they don’t need to be completely done.)
Sauté onions in oil until they get translucent. Then add bell peppers. Sauté until peppers begin to get soft.
Then add in the chili flakes, garlic powder, paprika and salt. Toss.
Add in the tomato paste, ketchup, soy sauce & syrup.
Take your mostly-cooked lentils and add to the sauce. Add in the water and the crushed vegetable bouillon.
Let the lentils simmer until the water has been absorbed and the lentils stick together in the barbecue sauce. If lentils are too hard still, then add a bit more water. You are done when the lentils are cooked to your liking, and everything is sticking together!