One of the best things about being part of Millsap Farms CSA is the on farm experience. I enjoy getting out once in a while and playing farmer then going home to the nice urban life style. I enjoy the connection that is created by my CSA to the farm, cycles and the vegetables grow on the farm
Last October youngest daughter and I got to go out to the CSA for our work share day and among a number of tasks we got to pick sweet potatoes
. She’s also the reason why we are a mixed family. She’s my vegetarian daughter.
I am pretty sure this is a one of the sweet potatoes I picked because well, see the two brown spots on the top, those are where someone might have stuck a pitch fork though the potato as they dug them out
These sweet potatoes are HUGE bigger than my hand and oh so tasty because we picked them. Got all sweaty and muddy doing so as well. If you have never dug potatoes you should give it a try some time it’s lots of fun.
The other great part about being in a CSA is that you have to come up with very creative recipes to use up all your vegetables. We are in the middle of our winter CSA so it’s a lot of greens, squashes and sweet potatoes. Sunday night for dinner we had Sweet Potato and Bean Enchiladas, I’ve added the Missouri style just because I’m not sure these can really claim and true enchilada family status.
Pre heat your oven to 400 degrees and line a pan with parchment paper or silicon and dice up those sweet potatoes I used one huge potato and one smaller potato. Drizzle with olive oil and then empty your spice cabinet – really just empty the thing out. Because I was going for that Tex-Mex flavor I grab cumin, smoked paprika, paprika, garlic, chili powder, ground cayenne pepper, pinch of salt and a bit of curry powder because it was there. Start with about a teaspoon of each adding more to taste – go ahead and taste your food.
Roast the potatoes in your oven for 20 to 30 minutes the size of your dice will determine how long they need to cook. Let cool as you assemble your other ingredients .
Drain and rinse two cans of your favorite kind of beans. Add one chopped onion, one chopped pepper – can be bell, Anaheim, jalapeno, poblano this is a chance to add the heat leave of your choice.
Add grated cheese to taste – I am partial to a good sharp cheddar but use what you like.
Now pick your enchilada sauce I love a good roasted green pepper enchilada sauce but feel free to use red. I had a can of each and made two pans of enchiladas so I mixed.
Now get your tortillas I had flour on hand but corn are more authentic and work just as tasty. I was just far too lazy to go to the store and buy more tortillas. Dump about 1/2 cup of your enchilada sauce into the bottom of your pan and start rolling up your enchiladas About 3 to 3/1/2 tablespoons per tortilla is a nice ratio. Tuck the filled enchiladas seam side down snug up to one another and fill your pan. Cover with more sauce and a good sprinkle of cheese be artist if you wish or just dump. I’m a fan of the dump method.
Cover pan with aluminum foil and bake again at 350 deg. for around 30 to 40 mins, everything is already cooked so you are just warming it
all up into a bubbly goo
ey mess of goodness.
When they have come out of the oven and have cooled from boiling hot lava to blister of the mouth serve and enjoy. We like ours topped with sour cream, more cheese, lettuce, tomato, peppers, salsa, avocado and meat
chorizo or diced chicken sprinkle on the top.
Feast and enjoy!
Sweet Potato & Bean Enchilada
2 sweet potatoes
2 TBL olive oil
Cumin, smoked paprika, paprika, garlic, chili powder, ground cayenne pepper, pinch of salt and a bit of curry powder
2 cans of beans – your choice drained & rinsed
1 onion chopped
1 pepper of your choice – bell, bell, Anaheim, jalapeno, poblano
1 cup chopped squeezed cooked greens of your choice – spinach, kale, chard whatever you have
3 cups grated cheese – divided into (2) 1 ½ cups mix it up cheddar, mozzarella, jack
Enchilada sauce (make your own or use store-bought).
Corn & flour tortillas ~ 20
Topping to feast upon out of the oven – sour cream, cheese, salsa, lettuce, tomato, pepper, chorizo ect…
Pre heat your oven to 400 degrees and line a pan with parchment paper or silicon
Dice up the sweet potatoes into bite sized pieces. Drizzle with olive oil and add your spices mixed everything well start with about a teaspoon of each adding more to taste – go ahead and taste your food.
Roast the potatoes in your oven for 20 to 30 minutes the size of your dice will determine how long they need to cook. Let cool in a large bowl appropriate for mixing.
Turn your oven down to 350 deg
Drain and rinse two cans of your favorite kind of beans add to the sweet potatoes one chopped onion, your chopped pepper, your squeezed (trying to get the extra moisture out of the greens so your enchiladas are not soggy) cooked greens. Mix it all into a bowl.
Add grated cheese to taste
Dump about 1/2 cup of your enchilada sauce into the bottom of your oven safe pan and start rolling up your enchiladas 3 to 3/1/2 tablespoons per tortilla. Tuck the filled enchiladas seam side down snug up to one another and fill your pan. Cover with more sauce and a good sprinkle of cheese.
Cover pan with aluminum foil and bake again at 350 deg. for around 30 to 40 mins, everything is already cooked so you are just warming it all up into a bubbly gooey mess of goodness.
Serve and enjoy with toppings of your choice.
Feast and enjoy!