This weekend, I was talking about the fact that I cook a lot with one of the other MD/PhD potentials (he is definitely entering the Cornell program also) and he asked me what kinds of things I cooked. I thought about it for a second and said, "Well, I can do anything with a sweet potato". He smiled and said, "Sweet potatoes are good".
I think we are going to get along quite well.
Sweet Potato and Black Bean Enchilada Casserole
Serves 4, adapted from Karina's Kitchen
1 tbsp cornstarch
1 cup green chile peppers in adobo
3 cloves garlic
1 tsp cumin
1 can black beans
1 lb sweet potato
4 cloves garlic
1/2 cup green chile peppers in adobo
1/2 tsp cumin
1/2 tsp chili powder
10 white corn tortillas
1 cup reduced fat cheddar cheese
2 tbsp lime juice
1. Preheat the oven to 350. Grease a 9x13 baking dish.
2. Make the chile sauce by combining the broth, the cornstarch (dissolve it in water first), 1 cup chopped green chiles, garlic and 1 tsp cumin in a saucepan. Bring to a high simmer and simmer until it begins to thicken. Season with salt and pepper.
3. Microwave the sweet potatoes until soft and then mash. Combine with half a cup of the chopped chiles. Add the 1/2 tsp of cumin and chili powder. Season with salt and pepper. In a separate bowl, mix the black beans with the 4 chopped cloves of garlic and the lime juice.
4. Line the bottom of the baking dish with about half of the green chile sauce. Place half of the tortillas on top, ripping them so they fit. Spread the sweet potatoes over the casserole dish and then top with the black beans. Top with the tortillas and add the rest of the sauce. Sprinkle with grated cheese (unless you want to make it vegan, then skip the cheese).
5. Bake for 20-25 minutes or until cheese starts to brown.