Enchi-not-as

Ha! Right?

I’m really tired.

I have been having this internal struggle because I really want to go eat at La Fiesta but I know I shouldn’t because 1) I will feel gross 2) sometimes they sing there 3) we’re better off saving our money for more exciting, higher-quality meals in the next few weeks and 4) it’s right next to a liquor store where you can build your own six pack of delicious beers and that would just be more money spent. But sometimes you just really want that oily cheese that congeals like hard shell on the beans.

So, anyway, I was going to make enchiladas or burritos tonight, but when I came home and actually looked at the tortillas I had, I realized that they were way too small for any kind of wrapping or folding. So, I improvised and made a casserole out of it. Just as good and, bonus, Matt had a crown replaced today and was pretty pumped about eating some soft food.

If there’s anything the Moosewood Collective has taught me, it’s that black bean and sweet potato burritos are a wonderful thing. Maybe even better? Black bean and sweet potato enchilada casserole.

BBSPEC (serves 4)

you need:

  • 1-2 sweet potatoes
  • 1.5 cups (or 1 can, drained and rinsed) black beans
  • 8 smallish corn tortillas
  • spices to taste
  • red sauce – mine was 1/2 can of tomatoes, crushed red pepper, about 1/4 cup of diced onion, 3 cloves of garlic, all combined in a food processor for, I don’t know, a few seconds

and then you:

  1. Preheat the oven to 375 degrees.
  2. Cook the sweet potato(es). I did it the easy way and diced mine up and cooked them in the microwave for 6-7 minutes until they were easily speared with a fork.
  3. While they’re cooking, put some onions in a hot pan for the red sauce.
  4. When the sweet potatoes are done, mash them up with a potato masher. Not super smooth, still a chunk or two here and there. Think sweet potato casserole, not baby food.
  5. Make your red sauce (see above).
  6. Layer four tortillas on the bottom of a casserole dish.
  7. Spread the mashed sweet potatoes on top of the tortillas. You will need to use your hands unless you have some kind of magical sweet potato spreading instrument that I am not aware of. Which you might.
  8. Add a layer of black beans.
  9. Cover with another layer of tortillas.
  10. Spread red sauce on top. And an appropriate cheese if you have it. We didn’t. I was ashamed.
  11. Bake for about 20 minutes.
BBSPEC and rice

BBSPEC and rice

Obviously, I made some rice. I was starving while I cooked this, and I got really nervous that it wouldn’t be enough because it’s a fairly compact little casserole. So I made some short grain brown rice cooked partially in lime juice and spiced with cumin and chili powder. And topped with some mozzarella I found when I was foraging in the refrigerator. It didn’t really go but, hey. It’s cheese. It’s a good thing I went for the rice, because I basically put my face in this bowl and inhaled it. I think I saved just enough space for one of the freezer-burned lime popsicles I found last night when I was freezing a jillion tons of black beans, though.

the breakdown

2/3 package sprouted corn tortillas = $3.14 (an estimate, and on the high side, because I’ve had this bag of tortillas in the freezer for longer that I’d really like to think about; on the plus side, they are my new favorite)
1.5 cups black beans = $.63
.68 lb sweet potatoes @ .99/lb = $.67
1/2 can diced tomatoes = $.31
1/4 cup diced onion = $.10
1 cup short grain brown rice = $1.00
2T lime juice = $.10

grand total = $5.95

So that brings the price per serving to $1.49. Which now seems oddly expensive to me. Forcing yourself to do math after every dinner really changes you.

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