Tag Archives: black beans

What’s Been Cooking? Maternity leave, weeks 5-6

In Germany, expecting and new mothers have the advantage of a legally protected, essentially “no work allowed” time for 6 weeks before and 8 weeks after their due dates. So now I am on Mutterschutz (maternity leave) and working my way through some cooking and baking projects to keep me from getting too stir-crazy at home and to try and stock the freezer with easy winter meals to reheat when our tiny human arrives.

You can catch up on what I made in my first two weeks off here, and in my second two weeks off here. Below, see what I’ve gotten up to in my third fortnight off, including two Thanksgiving celebrations:

Week 5

On Monday, I made one of F’s and my go-to cool-weather dinners: these sweet potato and black bean enchiladas. The recipe is flexible and forgiving, and the enchiladas are always delicious. I’ve been making them semi-regularly for years.

sweet potato & black bean enchiladas

On Tuesday, I made a variation of The Full Helping’s curried quinoa salad. I discovered this recipe a year or so ago and it has become part of our regular salad rotation. The ingredients are really flexible – this time, I left out the broccoli and used two boiled beetroots that we had in the fridge. You can adjust the curry level in the dressing and swap in or out other veggies according to your preferences. Highly recommended!

Also on Tuesday, I baked two test lactation cookies from Serious Eats. I was skeptical of the brewer’s yeast so left it out. The cookies were delicious – F liked them, too! – and I froze the rest of the dough to batch-bake as and when I am breastfeeding (hopefully) and get a cookie craving (highly likely, whether or not I’m breastfeeding!).

simple & delicious

On Thursday I used up leftover cabbage by making smitten kitchen’s roasted cabbage with walnuts and parmesan. F billed it as “really nice, and so simple!” The lemony walnut dressing and hint of parmesan lifted the cabbage to the next level.

Wednesday through Friday, I spread out preparations for our Thanksgiving-themed Kaffee und Kuchen gathering on Saturday. We planned this in lieu of a full Thanksgiving, which, given my due date, we thought was a bit too risky to shell out for an entire turkey and all its trimmings. Enter a slightly early dessert extravaganza! But you’ll have to click here to read more about it.

Week 6

black pepper beef & broccoli

For Tuesday dinner, I made these curried potatoes, lentils, and peas from The Full Helping. They were tasty but quite mild; next time, I’d up the spice levels as well as the amount of lentils. On Wednesday for lunch, F and I made a delicious black pepper beef and broccoli stir-fry, based on this NYT recipe. We served it over rice. I also made some more of my go-to granola; now the freezer is well-stocked for upcoming granola cravings.

Happy Thanksgiving!

Thursday was Thanksgiving! There was no sign of the tiny human arriving, so we decided to prepare a mini Thanksgiving feast for just the two of us. Click here to see what we cooked.

choc nut butter oatmeal muffins

Last up for maternity leave cooking/baking: chocolate peanut butter oatmeal muffins from My Name is Yeh. I made these in a sudden burst of energy on Saturday while F was out helping friends move flats. I made a few adjustments to Molly’s recipe: spelt flour in place of the whole wheat flour; mostly almond butter + 20g peanut butter to make the right amount; dried cranberries; zartbitter (dark) chocolate chips; no coconut (didn’t have any). The muffins took 27 minutes to bake through and were thoroughly delicious! We nibbled a couple and I froze the rest for postpartum snacking needs.

That’s it for “What’s Been Cooking?” on maternity leave. Next up: have a baby – hopefully soon!


Recipe: Sweet Potato, Black Bean & Mozzarella Enchiladas

These enchiladas are a definite “make again.” I had been thinking about how to use a seldom-found can of black beans and thought they’d pair well with sweet potatoes in something Mexican-inspired. But I didn’t feel like making tacos; I was in the mood for a warm, cheesy-chewy something. Enchiladas!

The sweet potato, black bean, and mozzarella enchiladas are my own creation; the sauce is inspired by edible perspective. The result was just what I had been hoping for: sweet potato contrasts beautifully with the tangy sauce and a bite of cool guacamole. Beans and cheese contribute protein and bind it all together. The enchiladas are also easy and quick to put together — we had dinner on the table in less than an hour.

Sweet Potato, Black Bean & Mozzarella Enchiladas (makes 6-8 enchiladas, enough for 3-4 hungry people; original recipe with sauce adapted from edible perspective)

Ingredients

  • Sweet Potato-Black Bean filling:
    • 1 onion, peeled & sliced thinly
    • 1 tsp cumin, ground
    • 1/4 tsp cayenne pepper
    • to taste: salt & pepper
    • 1 large sweet potato, diced very small
    • 1 can black beans
  • Enchilada sauce:
    • 600g tomato sauce/passata
    • 1/3 cup tomato paste
    • 1/2 cup water
    • 1 onion, chopped roughly
    • 2-3 garlic cloves, minced
    • 1 tbsp ground sweet pepper/paprika
    • 1 tsp cumin
    • 1/2 tsp oregano
  • 8 flour tortillas
  • 300g grated mozzarella cheese
  • optional: guacamole, for serving

Procedure

  • Make sweet potato-black bean filling: Sauté sliced onion in some neutral oil over medium heat until it begins to soften, 3-4 minutes. Add the spices and diced sweet potato; stir to combine. Cover the pan and let the sweet potato cook, stirring occasionally, until soft, 15-20 minutes. Stir in the black beans and turn the heat to low.
  • While the sweet potatoes are cooking, make the sauce: combine all the ingredients in a small saucepan and puree with an immersion blender, then bring to a boil and let simmer for 10-15 minutes.
  • Preheat the oven to 180C and grab your largest baking dish.
  • Assemble enchiladas: Scoop ~1/2 cup of sweet potato-black bean filling into a tortilla, sprinkle with mozzarella, then roll tightly and put into the baking dish. Repeat until you’ve used all the tortillas and/or filling — they should be nestled tightly together in the dish. Pour as much sauce as you want over the rolled tortillas (we ended up with extra sauce) and sprinkle the rest of the mozzarella over the top.
  • Bake enchiladas for 10-15 minutes or until the cheese is nicely browned. (While the enchiladas are baking, make guacamole, if using.) Serve hot with a big scoop of guac and/or sour cream.

Enjoy!