Friday, January 20, 2012


Inspired by Mary's post of Gluten Free Goddess' Black Bean and Sweet Potato Enchiladas, we threw a bunch of stuff in tortillas last night, topped it with canned enchilada sauce, and called it a day:

1. Preheat oven to 425.
2. Toss some potato and sweet potato in olive oil, spread on a baking sheet, toss in oven til tender.
3. Thinly slice an onion and saute in olive oil. When it's soft, add a can of black beans, then throw in potato and sweet potato, and a small can of olives.
4. Coat the bottom of a 9x13 pan with a layer of enchilada sauce.
5. Bathe tortilla with sauce by moving it around in the pan, then add some filling plus some cheese, roll up, and leave in pan. Repeat til you're out of space, adding more enchilada sauce as needed to keep tortillas moist-ish.
6. Bake at 350 or so until the cheese melts.

I have a lot to say about our weeklong trip to New Orleans. Hopefully I'll get to it soon!

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