Margarita and Sweet Potato, Black Bean Enchiladas

I’m trying to eat a little healthier this year and, towards that goal, I bought a number of sweet potatoes during my first grocery store visit of 2013. Tonight’s dinner was all about using some of the ones that I had baked the other night.

This is my favorite margarita recipe and what I began drinking as I started cooking. And, shut up! I said a ‘little healthier’ not abstemious!

Agave Margarita

Kosher salt
Lime wedges
1/4 cup tequila 
2 tablespoons agave nectar
2 tablespoons fresh lime juice

Pour some kosher salt into a small dish. Rub a lime wedge over the rim of your preferred margarita glass. Dip rim of glass into salt. 
Combine tequila, agave nectar, and juice in a cocktail shaker; add ice and shake well. Pour into prepared glass and drop in a few ice cubes. Garnish with lime slice.
Sweet Potato & Black Bean Enchiladas
3 sweet potatoes or 1 to 1 1/2 cups mashed
1 lb ground meat (I used venison)
1 medium onion, diced
4 garlic cloves
1/2 tsp cumin
1/2 tsp chipolte powder
15 oz can black beans, partially drained
3 cups cheddar cheese, divided
6 or so flour tortillas
Salsa, sour cream, guacamole
Bake the sweet potatoes in a 365 degree F oven for about an hour. Once they are done, remove from oven and slice in half. Scoop out inside and mash roughly.
Brown the meat in a large skillet. Once browned and the grease is drained, remove the meat and set aside. Wipe out skillet and add a little olive oil to the pan and saute the onion and garlic until translucent but not browned, about five minutes. 
Return meat to the pan. Add the spices and stir until their aroma is released. Add the beans and most of the liquid from the can. Stir well before adding the mashed sweet potato. Add half the cheese and stir. Taste for seasoning – you may need to add some salt.
Lightly grease a 9×13 casserole dish. Fill the tortillas with the filling, roll tightly and place in casserole dish. Repeat until you run out of filling or room. Sprinkle remaining cheese on top and bake in a 350 degree F oven for 30 minutes. Switch to broil and broil for 5 minutes or until the cheese is nicely golden and bubbly.
Serve with salsa, sour cream and guacamole.

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