Black Bean and Sweet Potato Enchiladas

This is one of my favorite new recipes. I love that it is so flexible. Also we used Whole wheat tortillas, but it could very easily be done with corn or spelt and be just as good:


Black Bean and Sweet Potato Enchiladas
2 t oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 c)
2 c. cooked black beans with a little cooking water (I used 2 cans of beans)
2 c. chopped greens (kale, spinach, etc)
sea salt and black pepper to taste
2 c. enchilada sauce
8 large tortillas (wheat) or 12 corn tortillas
8 oz. sour cream, yogurt cheese or creme fraiche

Preheat oven to 375.  
Heat oil in large skillet.  Add onion and saute 5-10 min or until soft.  Add sweet potatoes.  Cover and cook about 10 min.  or until tender.  Stir in beans and greens.  Cover and heat about 5 min.  until greens are wilted. Ad a little water if needed.  Season with salt and pepper to taste.

Cover bottowm of 9x13 in baking dish with about 1/3 c of enchilada sauce.  Place tortilla on flat surface - fill with filling and roll and line them in pan-- At this point you are supposed to also add a little bit of yogurt, but I didn't realize that and it was still amazing. We just put a little dollop of yogurt on after it was cooked.  Cover enchiladas with remaining saue.  Cover pan and bake 20 min.


Variations:
black bean and squash: substitute 2 3/4 c squash for sweet potatoes
black bean and carrot: sub 2 3/4 c diced carrots for sweet potatoes
black bean and brown rice: sub 2 3/4 c. cooked brown rice for sweet potatoes but add them at the same time as the beans and greens.

Favorite Chicken Pot Pie

Preheat Oven to 425
Cook Time: 30-40min (or ~25 for mini pies)


Ingredients:
crust for a 9" double pie 
1/3 cup butter 
1/3 cup chopped onion
1/3 cup potato starch (this is the same equivalent as flour if you want to use that)

1/2 tsp salt
1/4 tsp pepper
1.5 cup broth
2/3 cup milk
 2.5-3 cups your choice of meat (I like chicken or turkey best)
2 cups mixed vegetables - cooked (I usually end up putting in more like 3 cups, my standard veggies are carrots and broccoli)

Melt butter over medium heat in a large saucepan; add onion; cook two minutes or until tender.

Meanwhile, measure out broth and milk.  (For the broth I LOVE using Seitenbacher Vegetable Seasoning .  You use 1tsp per cup of "broth" called for, mixing it into water)
Add the starch or flour to the broth and mix thoroughly.  (if you mix the thickener in the cool water it wont clump)
Stir in broth and milk.  Cook stirring constantly until bubbly and thickened. Add meat and vegetables.
Spoon mixture into crust.


* if you want to make mini pies (like in the picture):
Each recipe will make 4 pies. We typically double the recipe and make 8.  If you choose to only put a top on the pie (again how I did it in the picture above) then you will need 1 crust per recipe (or two crusts for 8) Obviously you can tweak this if you like thicker crusts etc.
Lower cooking time to ~25min