Sweet Potato Enchiladas Smothered In Avocado Salsa

This spicy and sweet twist on traditional enchiladas is chock full of flavorful and healthy ingredients. 

Enchilada Ingredients

-1 15-oz can black beans, rinsed and drained
-2 teaspoons minced garlic
-juice of 1 lime

-1 large heirloom tomato
-2 to 3 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)

-⅓ cup crumbled goat cheese

-½ cup chopped roasted green chiles
-½ teaspoon ground cumin
-½ teaspoon chili powder
-½ teaspoon cayenne pepper (or less if your tastebuds aren't a fan of spicy food)
-1 jalapeño, finely diced (de-seed first)
-2 mini bell peppers diced
-sea salt & black pepper
-8 to 10 organic corn tortillas
-chopped fresh cilantro

Salsa

-2 ripe avocados

-1 cup mild salsa verde

-2 garlic cloves, roughly chopped

-1 to 2 teaspoons fresh jalapeño, de-seeded and roughly chopped 

-juice of 1 lime

-¼ cup packed cilantro leaves (or more if you love cilantro like me!)

-sea salt

Recipe adapted from: http://cookieandkate.com/2012/sweet-potato-burrito-smothered-in-avocado-salsa-verde/

The Steps

1. First step is to preheat the oven to 350 degrees and prepare your taste buds for a deliciously sweet & savory meal. Then dig out your buried enchilada pan from the depths of the cabinet and cover the bottom of the dish with a very thin layer of salsa verde.
2. Peel the sweet potatoes and dice into 1/2 inch cubes then bake until soft or microwave with enough water to steam if you're in a time crunch. 
3. In a large bowl mix together all of the ingredients for the filling and let the lime juice and spices seep in creating a heavenly smelling Mexican mixture. 
4. Warm up the tortillas individually and fill with a hefty portion of the enchilada filling. Roll it up, place in the dish and repeat until all your enchiladas are nesting cozily in the pan. Slather on an additional layer of salsa verde and top with cheese if you desire.
5. Bake for 20 to 25 minutes, until tortillas look golden and slightly crispy. While the enchiladas are baking whip up the tangy avocado salsa!
6. Blend together all ingredients for the avocado salsa in the Cuisinart (use less salsa verde, for a thicker salsa) and mix until smooth and creamy. 
7. Dish up the enchiladas with a heaping portion of  salsa on top, then bite in and savor the flavor!

The Avo Board

Filling

Fresh Homemade BBQ Pizza

My secrets and tips to homemade bbq pizza that will blow your mind with flavor and crunch. Perfect for a warm summer evening in the backyard or a healthier way to indulge in Friday night pizza night.

What's on the grill tonight?
1.  Margherita Mania 
2. The Veggie Bowl Pizza
3. The Shroom Jumped Over The Moon
4. Kale Craze (Bite Into The Newest Trend In Green Leafy Vegetables) 

Ingredients 
-pizza dough (I use 2 packages of dough from Trader Joes, 1 plain & 1 herb)
-heirloom tomatoes, 2 large tomatoes per pizza
-copious bunch fresh basil 
-zucchini (about 1 cup of quartered pieces)
-mini bell pepper 
-garlic (couple of cloves)
-olive oil (and/or coconut oil for added punch)
-sliced crimini mushrooms
-1/2 Maui sweet onion 
-kale 
-arugula
-pesto sauce
-marinara or red pizza sauce
-one package mozzarella cheese shredded
- salt & pepper to taste
-semolina flour (This is the key to successful grilled pizza, can be found at whole foods)
-regular unbleached flour
-pizza stone for the grill 
-large pizza paddle 

The Dough
-Take the dough out of the fridge, remove packaging, and allow to warm to room  temperature at least 30 mins prior to forming crust. I split each dough ball into two smaller balls and dust each generously with regular flour, then follow with the grainy semolina.
-After the dough has sufficiently warmed, I roll it out using a marble slab and rolling pin. Then stretch it with my hands until it is as thin as possible (adjust crust thickness to your liking)
-Cover pizza paddle (or whatever you will use to transfer pizza onto the grill) with a layer of semolina. This is the key to a successful and intact pizza crust!
-Stretch your rolled out dough onto the paddle, spread on your sauce and toppings, then transfer to grill.

Grill Master
I use a pizza stone crafted specifically for bbq pizza, but any pizza stone should work. Each pizza takes about 15 minutes on the grill at 325° and may require rotating if your grill has hot spots.

Margherita

1. Drizzled on olive oil and fresh garlic as sauce, cover in heirloom tomatoes, fresh basil, and dust with mozzarella cheese to finish it off.

Veggie Bowl

Pizza

2. Herb crust slathered with marinara sauce, sliced mini bell pepper, fresh tomato zucchini, handful of arugula, and finished with mozzarella cheese. 

Mushroom & Caramelized Onion

3. To prep, saute sliced sweet Maui onion with a dash of oil until mostly caramelized, add crimini mushrooms (I use the pre-sliced bag from Trader Joes), and allow to cook down for a couple more minutes. Cover herb crust with a light drizzle of olive oil then pour your mushrooms and onion onto the dough (may want to drain some of the liquid from the mushrooms first). Spread until the liquid, mushrooms, and onion evenly cover the dough. Top with cheese and a dash of salt and pepper if you desire for a bit of added flavor. 

Kale Craze

4. Follow the original steps from  #1 the traditional Margherita pizza. Then to spice it up add a couple of dollops of pesto and sprinkle on a generous heap of kale. Finish with cheese to glue all the ingredients together.