Sweet Potato Black Bean Enchiladas

5-6 large flour tortillas (I used 9)
2 large sweet potatoes, peeled if desired
1/4 cup soy sauce
2/3 cup apple cider vinegar, divided
2 leeks, thinly sliced
4 cloves garlic, chopped
1 tsp. cumin
1 dried hot chili pepper, crushed (I used 1/2 tsp. crushed red peppers)
1 15-oz. can black beans
3 cups grated sharp cheddar cheese, divided
vegetable or corn oil

Optional:
1/2 lb. chorizo
1-2 cups salsa
1/2-1 cup sour cream
1-2 T. chopped fresh cilantro

Wash and cut the sweet potatoes into bite-sized chunks. Put the potatoes, soy sauce, and 1/3 cup of the cider vinegar into a large pot and boil until the potatoes are very soft and the liquid is mostly absorbed, about 30 minutes.

In the meantime, saute the leeks, chorizo (if using) and garlic over medium-high heat in a little oil with the cumin until you can smell it halfway out the door. Then add the remaining cider vinegar, the chili pepper (crushed red pepper), and the black beans. Turn the heat down to medium, cover the pan, and take a break until the potatoes are done.

When the potatoes are finished, mash them, leaving a fair number of lumps. Fold the beans and 1 cup of the cheese into the potatoes. Fill the tortillas with about a handful of filling, roll and pack tightly into a lightly greased 9x13 baking pan. Top the enchiladas with the remaining cheese, and bake at 375 degrees for 25 minutes, or until the cheese starts to bubble. After it's finished baking, broil for about 5 minutes to get the cheese really golden brown and toasty. Serve hot, with lots of salsa, sour  cream, cilantro, and napkins.

Prep time: 15 min.
Cooking time: about 1 hour total
Serves: 3-6

London Broil

I can never find this when I need it, so I'm putting it online.
 

London Broil in Crock Pot

1 London broil or flank steak, cut into 3 or so pieces to fit in crock pot  (I cut it into as many pieces as I have people to serve)

1 can cream of mushroom soup

1 envelope Lipton onion soup mix

1 package sliced fresh mushrooms (we've always used canned) (optional but great)

1/2 soup can of water

Put in crock pot and cook all day (on low).  Serve over rice.

Same recipe can be done with chicken.

Pizza in a Pot and Green Chili Stew

Two crockpot favorites:

Green Chili Stew:

2 lbs beef stew meat, cut in 1 in. cubes

2 med onions, chopped

2 T. oil

1 can pinto beans, rinsed and drained

1 can diced tomatoes, undrained

2 cans (4 oz each) chopped green chilis

1 cup water

3 beef boullion cubes

1 (or more) garlic cloves, minced

1 t. sugar

1/2 t. salt

1/4 t. pepper

Shredded cheddar or Monterey Jack cheese

In a skillet or dutch oven, brown beef and onions in oil. Drain if you want. Transfer to crockpot. Combine beans, tomatoes, chilis, water, boullion, garlic, sugar, salt, and pepper in a bowl. Pour over beef. Cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired. Serves 8.

Pizza in a Pot

Ingredients

1 1/2

pounds bulk Italian sausage or lean ground beef

1

medium onion, cut into thin wedges

1

15 ounce can pizza sauce with cheese

1

14 1/2 ounce can Italian-style stewed tomatoes

2

cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables

1

4 1/2 ounce jar (drained weight) sliced mushrooms, drained, or one 2.25-ounce can sliced pitted ripe olives, drained

1

16 ounce loaf Italian bread or French baguette, halved lengthwise

1

8 ounce package shredded pizza cheese (2 cups)

Directions

1. In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat. Place cooked meat mixture in a 3-1/2- or 4-quart slow cooker. Stir in pizza sauce, undrained tomatoes, stir-fry vegetables, and mushrooms.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Arrange bread, cut sides up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until golden. Spoon meat mixture on top of bread slices. Sprinkle with pizza cheese. Broil for 1 to 2 minutes more or until cheese melts. Cut into 10 pieces.