Thursday, January 29, 2015

Dinner Double Date Night // Enchiladas


OH MY GOODNESS! Have ya'll heard about Thug Kitchen yet?? This beyond hysterical website has some truly tasty meal compilations and I am lovin them. The verbiage can be a little brash but as long as you read it lightheartedly, the whole site and book will crack you up. One of my best friends, Nichole, introduced me to their website and wanted to get together for a double date with our hubbies so we could cook for them. She was given the cook book for Christmas by her wonderful husband, Naim, and we picked a scrumptious dish out of there to try. We went with the Sweet Potato, Squash, and Black Bean Enchiladas and seriously, so so delicious! Ya'll need to try this dish.

So let's talk ingredients:

Sauce:
2 1/4 cups vegetable broth
1/3 cup tomato paste
2 1/2 TBSP chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
2 to 3 cloves garlic, minced
2 tsp soy sauce
1 TBSP lime juice

Filing:
1 large sweet potato, chopped into 
nickel-size pieces
2 tsp olive oil
1/2 yellow onion, chopped
1 medium yellow squash, grated
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
2 cloves garlic, minced
1 1/2 cups cooked black beans
1 tsp maple syrup
A pack of tortillas
 Sliced avocado
Chopped fresh cilantro 


Nichole and I split up the responsibilities, so while I made the sauce, she chopped up all of the filing ingredients. 

For the Sauce you want to put the vegetable broth and tomato paste in a sauce pan, whisk that all together until it's not chunky, and then add all of the seasonings into the pot. Let this simmer for about 10 minutes and then place it off to the side so that it can thicken slightly. For anyone who has ever cooked with me, they know that I never truly follow the ingredients so I added things that I felt needed to be heavier and the sauce came out soooo tasty.

While the sauce was simmering, Nichole cut the sweet potato (see photo below), boiled some water, and then let the sweet potato soften in the boiling water for about 5-10 minutes.


For the Filling, after the potatoes became soft, Nichole smashed them up with a potato masher while I placed the oil in a frying pan and added the chopped onions. We let the onions sizzle for a few minutes and then added the drained black beans and spices. Finish that off with the sweet potatoes and squash. (Now if I am being totally honest, we completely forgot to buy a squash lol, so we used grated carrots instead and it came out delicious). 

Once the filing is fully cooked, you're going to grab a baking dish and pour some of the sauce in the bottom to cover it. Then heat up the tortillas for 20 seconds in the microwave and place the filing in each tortilla, wrap it, and place them in the pan. Once the pan in filled with the enchiladas, pour the rest of the sauce on the top. 


In a preheated oven of 375 degrees, you are going to place the baking dish in for about 20 minutes with tin foil on top. Now the recipe itself doesn't call for cheese on the top, but Nichole and I felt it needed some lol, so we placed that on the top before we covered it with the foil. After the 20 minutes, take the foil off and cook for an additional 5 minutes.  


You can cut up the avocado and cilantro and place these items on top for additional flavor and garnish and then you are all done.

Please try this dish, and then come back and thank me lol. This was such an incredibly delicious meal. All of us loved it and ate the whole tray up. The different textures and flavors blended together for a heavenly taste combination of sweet and savory. And trust me, I do not do the explanation justice the way the folks at Thug Kitchen have done. Once you get a sample from this you will absolutely want to run to the store and purchase a copy of Thug Kitchen Cookbook for more incredible recipes! Enjoy lovelies! 

SHARE:
Related Posts Plugin for WordPress, Blogger...
© Comfortable Spaces. All rights reserved.
BLOGGER TEMPLATE BY pipdig