When Ben and I started dating, he was living in Abingdon, VA for work and we have such fond memories of that (very) little town. Abingdon doesn't have a lot of restaurants, but we found several that were really excellent and one of my absolute favorites was a place called Harvest Table. It is tucked away in the town square of Meadowview, VA and is a true 'farm to table' restaurant. Everything is grown, caught and raised, either locally, or regionally. Because of their commitment to local farms, their menu is very seasonal. I loved walking in and finding out what their specials were that day!
I found a staple item that I couldn't get enough of! I also couldn't find it anywhere else...they had a black bean and sweet potato burrito that was unreal. It was full of unique flavors! Ben and I soon got married and he moved to Nashville, thus ending our leisurely lunches at Harvest Table, but I couldn't get that burrito out of my mind! I started making a black bean, sweet potato and quinoa chili and became more comfortable with that flavor profile in my own kitchen. I decided to experiment one day and attempted to replicate that burrito with my own twist. We now call these 'Abingdon Enchiladas' and I love the memories that come flooding back of that time with Ben whenever we enjoy this meal!
One of my favorite things about this recipe is it's simplicity. It requires a handful of ingredients, but delivers big flavor! It's also waistline friendly and freezable, so feel free to cook up multiple batches and throw in the freezer for a night you're short on time or hosting a dinner.
Abingdon Enchiladas
Ingredients:
While that's in the oven, drain and rinse the black beans in a colander. I'll usually grate my cheese and chop my cilantro at this point as well. Once the potatoes are done, it's time to assemble. Scoop a generous helping of the potato/onion mixture into a tortilla. Add an equal serving of black beans. Sprinkle in as much feta as you like. Wrap the tortilla up, leaving the ends open, and place in a greased baking dish. Repeat until you've used your tortillas (or run out of space in your dish). If you still have some of the bean/potatoes/onions left, feel free to spoon around the edges of the dish. Next, pour the verde salsa all over the enchiladas. Then sprinkle the pepper jack cheese across the middle of your enchiladas. Feel free to add more if you're a cheese lover!
At this point you can freeze for later, or pop in the oven at 375 for about 15 minutes, or until the cheese gets nice and bubbly. I serve with sliced avocado and fresh cilantro on top, sometimes the hubby adds sour cream as well. This dish is SO tasty, but not heavy and wonderful with some grilled corn or asparagus.
Enjoy!
I found a staple item that I couldn't get enough of! I also couldn't find it anywhere else...they had a black bean and sweet potato burrito that was unreal. It was full of unique flavors! Ben and I soon got married and he moved to Nashville, thus ending our leisurely lunches at Harvest Table, but I couldn't get that burrito out of my mind! I started making a black bean, sweet potato and quinoa chili and became more comfortable with that flavor profile in my own kitchen. I decided to experiment one day and attempted to replicate that burrito with my own twist. We now call these 'Abingdon Enchiladas' and I love the memories that come flooding back of that time with Ben whenever we enjoy this meal!
One of my favorite things about this recipe is it's simplicity. It requires a handful of ingredients, but delivers big flavor! It's also waistline friendly and freezable, so feel free to cook up multiple batches and throw in the freezer for a night you're short on time or hosting a dinner.
Abingdon Enchiladas
Ingredients:
- 1 large sweet potato
- 1 can of black beans
- 1 small sweet onion (or half of a medium size)
- 1 large jar verde salsa
- 1 cup feta cheese
- 2 cups shredded pepper jack
- 2 sliced avocados
- 1/2 cup chopped cilantro
- salt
- pepper
- 1 tsp cumin
- 1/4 cup olive oil
- 8 flour tortillas (I use whole wheat)
While that's in the oven, drain and rinse the black beans in a colander. I'll usually grate my cheese and chop my cilantro at this point as well. Once the potatoes are done, it's time to assemble. Scoop a generous helping of the potato/onion mixture into a tortilla. Add an equal serving of black beans. Sprinkle in as much feta as you like. Wrap the tortilla up, leaving the ends open, and place in a greased baking dish. Repeat until you've used your tortillas (or run out of space in your dish). If you still have some of the bean/potatoes/onions left, feel free to spoon around the edges of the dish. Next, pour the verde salsa all over the enchiladas. Then sprinkle the pepper jack cheese across the middle of your enchiladas. Feel free to add more if you're a cheese lover!
At this point you can freeze for later, or pop in the oven at 375 for about 15 minutes, or until the cheese gets nice and bubbly. I serve with sliced avocado and fresh cilantro on top, sometimes the hubby adds sour cream as well. This dish is SO tasty, but not heavy and wonderful with some grilled corn or asparagus.
Enjoy!
