I have adored The Vegetarian Mother's Cookbook by Cathe Olson since the moment I spotted it at Half Price Books. Everything I've made from this book has been delicious and nourishing.
So, how is it that it took me all this time to have the thought, "Hmmmm... maybe I should google her name." I've been missing out! Cathe has her very own foodie blog! This site is definitely taking a place among my favored websites to browse: VegetarianTimes.com, VegNews.com, NYTimes.com, Salon.com, and CookingBooks.
The Black Bean and Sweet Potato Enchiladas certainly knocked my socks off. We've already made the recipe a couple of times and I'm sure it will turn into a household staple. Check it out and get all your veggies!
Black Bean and Sweet Potato Enchiladas
By Cathe Olson
This delicious meal is high in protein, vitamin A, and iron.
2 teaspoons oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 cups)
2 cups or 1 (15-ounce can) cooked black beans with a little cooking water
2 cups chopped greens (kale, spinach, etc.)
Sea salt and black pepper to taste
2 cups Enchilada Sauce (recipes follows)
8 large whole grain flour tortillas
8 ounces sour cream
Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.
Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortilla on flat surface. Scoop a line of filling across the width of tortilla. Spoon sour cream across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan and bake 20 minutes.
By Cathe Olson
This may not be totally authentic but it is easy and it tastes great.
1 small onion, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 teaspoon sea salt
Heat oil in medium pan over medium-low heat. Add onion and sauté 5 to 7 minutes, or until onion is golden brown. Stir in chili powder, cumin, oregano, and garlic. Saute— 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes.
Let me say it again, you should buy this book.