Sweet Potato and Black Bean Enchiladas with Salsa Verde and Pineapple Salsa

Did you know that you can “bake” potatoes in a crock pot?  I love this cooking trick, especially in the summer when heating my oven for hours is not the best option.  I cooked some sweet potatoes in our crock pot last week, mainly for these enchiladas.  I also made enough to have leftovers for Davis to eat as a side dish.  They turned out delicious.  (More details below on how to cook them in the crock pot).

Another dish that was delicious?!  These enchiladas!  The recipe inspiration is from my friend Dana’s blog, Organic Eater.  She used Trader Joe’s salsa verde and pineapple salsa – yum!  I changed a few things, so go to her recipe for the main idea. My changes are listed below.

Sweet Potato & Black Bean Enchiladas with Salsa Verde and Pineapple Salsa

Organic Eater Recipe

• I was out of kale, but I used spinach
• I did not use any exact measurements, but I used around 2 sweet potatoes, 1 can black beans, 1 cup cheese, and 1 1/2 cups chopped fresh spinach for the filling.  This made at least 10 enchiladas and 4 small stuffed peppers.
• I added monterey jack cheese, some mixed into the filling, some on top
• I did not put salsa on the bottom of the pan like Dana did – I just poured some over the tortillas, then added cheese
• I used flour tortillas for my boys (did not heat or grill them first to save time)
• I had some peppers from our CSA bag that I used for myself to keep it gluten- (and grain) free. I filled them with the sweet potato black bean mixture, then added salsa and cheese on top and cooked them for the same amount of time as the enchiladas.  Very good!
• Garnish with pineapple salsa and avocado.

Here is the blog post I used as a guide for how to cook the sweet potatoes in a crock pot.  I washed and scrubbed them, pierced them lightly with a fork, and wrapped them in foil.  I cooked them on low for 7 hours (my crock pot cooks quickly).