Turkey, Sweet Potato and Black Bean Enchiladas

My husband has declared war on our pantry. Until items can be withdrawn without making others tumble forth - and, ideally, until what's in the back can be seen from the front - there is a moratorium on the purchase of staples.

Frankly, this is a good thing. Our cupboards reveal me for the sort of spontaneous shopper that supermarket designers dream about. I cannot resist a display of  unfamiliar grains. Cans of heirloom whatever seem to magically spring from the shelf to my basket. And let's not forget the multitudes of home-canned goods upstairs, which Tim frequently observes "will get us through a nuclear winter."

A forced assessment of one's stockpile can be an invitation for easy, creative dinners. When I first described this one to Graham, he gave me a look that suggested he might instead sup on any one of a dozen cans of soup on hand. He later declared that it look great and tasted delicious. A cook once, eat twice recipe, we finished it for today's lunch.

The only thing I had to purchase for this meal was fresh ground turkey and a package of tortillas. It can be easily tweaked with whatever you've got stashed in your pantry and fridge.

Turkey, Sweet Potato and Black Bean Enchiladas  
Six servings.

1 tbsp. vegetable oil
3/4 cup onion, diced
salt and freshly ground black pepper
2/3 lb. ground turkey, preferably thigh meat
dash of red chiles
1 pint black beans, rinsed
1 15-oz. can sweet potato puree (or pumpkin or squash)
1 ear of corn, cut (or about 1 cup frozen, thawed)
1 8-oz. package shredded mozzarella
6 large tortillas
1 15-oz. can sweet potato puree (or pumpkin or squash)
Shredded cabbage or salad greens
1/2 avocado, diced
Hot sauce and lime wedges

Preheat over to 400 degrees.

In a large skillet, sauté onion in oil over medium heat. Sprinkle with salt and pepper and cook until translucent.

Increase heat and add ground turkey and dash of red chiles to the pan, breaking up turkey with a heatproof spatula. Cook until no turkey is longer pink; do not drain. Remove from heat and cool 5-10 minutes.

Transfer rinsed black beans to a large bowl, lightly mashing about half of them. Add sweet potato puree, corn and cooked turkey mixture, stirring well to combine.

Dampen each tortilla with drops of water then place on a microwave safe dish and cover with plastic wrap. Cook on high for 30-45 seconds, or until warm and pliable.

Arrange about 1/4 cup shredded mozzarella and generous 1/2 cup mixture down the middle of each tortilla. Roll each snugly and tuck seam-side down in a 9x12-inch casserole dish lightly coated with vegetable oil spray. Pour enchilada sauce evenly over stuffed tortillas. Add about 2 tablespoons of water into the sauce pouch, swish, then pour along inside long edges of the casserole pan. Top with remaining mozzarella cheese.

Cover with foil and bake about 15 minutes. Remove foil and cook about 8-10 minutes more, until cheese is melted. Serve over a bed of shredded cabbage or salad greens and top with diced avocado; offer hot sauce and lime wedges on the side. Remember to take a picture before it's all gone.