sweet potato and black bean enchilada casserole

Good news: I’m feeling better!  After a round of antibiotics, some sleep, and lots of rehydration, I was feeling back to my normal self by Friday and able to spend the weekend hiking, relaxing by the pool, and repelling down waterfalls.  It was a pretty epic weekend.  But I think I’ve talked enough about the fun I’ve been having (minus the sickness) and not enough about the actual work I’ve been doing.  


Monday through Friday mornings I, along with two other classmates, have been working at El Hospital de los Ninos as physical therapists.  The catch with our clinical site is that it is not your typical physical therapy work in a hospital setting.  First of all, the hospital is incredibly different than any hospital you would find in the United States.  We have observed nurses taking blood without using gloves, dirty diapers left on the floors, and general uncleanliness all throughout the hospital.  While it is definitely not up to U.S. standards, it’s the best care a child can receive in the area.  


In addition to the conditions of the hospital, there is a complete absence of physical therapy in the hospital.  There is not one physical therapist employed by the hospital, so we have spent the last two and a half weeks promoting physical therapy, educating doctors and nurses about physical therapy, and doing physical therapy with children at the hospital.  The work has been challenging, frustrating, and at times very slow, but also very rewarding and progressive.  Since pictures always tend to tell stories better than my words, I’ve included a few pictures of some of the work we’ve done.  

Sweet Potato and Black Bean Enchilada Casserole
adapted from theUngourmet
serves 4-6


1 can black beans, drained and rinsed
1 large clove garlic, minced
2 cups cooked sweet potatoes, mashed
1/2 cup diced green chiles
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
9 small corn tortillas
8 oz package cream cheese (I used light)
1 cup shredded Monterey Jack cheese


green chile sauce:
1 cup vegetable broth
1 tbsp corn starch
1 cup diced green chiles
1 large clove garlic, minced
1 tsp chili powder


Directions:


Preheat oven to 350 degrees F.


In large bowl, combine the beans, garlic, lime sweet potato, green chiles, cumin, chili powder, salt and pepper.  Set aside.


In small saucepan, dissolve the corn starch in 1 tbsp of vegetable broth.  Add rest of vegetable broth, green chiles, garlic, and chili powder.  Heat over medium high heat and simmer until thickened, about 5-7 minutes, stirring occasionally.


To assemble the casserole, coat the bottom of a 9″ round casserole dish with a small amount of the green chile sauce.  Spread 1 tbsp of cream cheese onto each tortilla.  Arrange 3 of the tortillas to cover the sauce.  Add 1/3 of the sweet potato filling and top with 1/3 of the green chile sauce.  Repeat to make three layers and top with cheese.  Bake in preheated oven for 30 minutes.  Cut into slices and enjoy!

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