Slot Machine

Sometimes I have no idea what’s for dinner. Seriously, none. I’ll go to the grocery store and sometimes something new will pop out at me, and some days I’m reminded of an old favorite. Today was one of those “pop out at me” kind of days… and I LOVE when that happens!

I braved Valli Produce this afternoon (and when I say braved, I mean it. People get MEAN with their carts!) and perused the interesting vegetables. I wasn’t feeling quite that adventurous. Then I saw that a favorite fall ingredient was on sale: garnet yams. Then, like a slot machine, the ingredients lined up in my head:

• yams
• black beans
• tortillas
• chicken
• tomato paste
• hot pepper
• chili powder
• chicken broth
• cheese

Any guesses?

Well, if you saw my Tweet, you know that it was Chicken, Sweet Potato, and Black Bean Enchiladas! I’m so pleased with how these came out, and I’m glad I took the time to cook the potatoes the way I’d envisioned rather than rushing it in the microwave.

Ingredients

Filling

• 1 lb. chicken breasts, trimmed and diced
• 2 large sweet potatoes, peeled and diced
• 1 Tbsp. minced garlic
• 1 small can black beans, drained and rinsed
• 1 jalapeño, diced
• 1/4 tsp. oregano
• 1 Tbsp. olive oil
• 1/2 c. chicken broth

Sauce

• 1 box chicken broth
• 1 small can tomato paste
• 1 tsp. minced garlic
• 2 Tbsp. chili powder
• slurry of cornstarch and water

Other ingredients

• 12 corn tortillas
• shredded cheese

Directions

Preheat oven to 350*. In a large frying pan, heat the olive oil and garlic. Add the sweet potatoes and lightly brown on each side. Add the chicken broth and spices, and simmer until potatoes are softened. Add the chicken and jalapeño and cook until chicken is done. Add the black beans and stir well. Remove from heat. To make the sauce: heat garlic and chicken broth in a small pot. Add tomato paste and simmer until reduced by about 1/4. Add the slurry and cook until thickened. Pour about 1/4 of the sauce into the bottom of a baking dish. Put about 2 Tbsp of the mixture into each corn tortilla and lay, seam side down, in the pan with the enchilada sauce.

Serve with sour cream and/or guacamole and enjoy!

These were sweet and spicy, savory and delicious. I actually had to use two pans, because all 12 didn’t fit in one…and there are plenty left for lunch tomorrow! Next time, I don’t think I’m even going to bother with the chicken. While delicious, I think it was extraneous.

A couple other things before I sign out for the night:

• A very very happy birthday to my (and all of our) friend Gina!
• What’s for Dinner was named one of the 25 Top Food Blogs for Foodies!

Tomorrow is Friday the 13th… people always say it’s bad luck, but I tend to disagree! Tomorrow marks 15 days until our wedding! Then, Saturday is my Bachelorette Party!!!!

Have a great Friday all!

Tagged as: cheese, chicken, dinner, food, friends, fun, Mexican, recipe, simple recipe