POTATO AND BEAN ENCHILADAS
A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.
Provided by Syd
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
- Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
- Fry tortillas individually in a small amount of hot oil until soft.
- Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.5 g, Cholesterol 9.2 mg, Fat 5.7 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 2 g, Sodium 384.7 mg, Sugar 3.3 g
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
BEAN POTATO ENCHILADAS
This sounds strange, but it's really, really good. I came up with this when I was craving Mexican food and we didn't have may traditional ingredients in the house. It came out great, and it received rave reviews.
Provided by LauraKKH
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
- Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
- Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
- Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 54.7 g, Cholesterol 47.5 mg, Fat 21.9 g, Fiber 7.8 g, Protein 16.9 g, SaturatedFat 10.5 g, Sodium 731.9 mg, Sugar 3.4 g
SWEET POTATO AND BLACK BEAN ENCHILADAS
Make and share this Sweet Potato and Black Bean Enchiladas recipe from Food.com.
Provided by Debbwl
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.
- Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
- Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
- To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
- Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
- Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Nutrition Facts : Calories 422.2, Fat 14.9, SaturatedFat 5.2, Cholesterol 18.4, Sodium 325.5, Carbohydrate 55.9, Fiber 12.1, Sugar 3.9, Protein 19
SWEET POTATO BLACK BEAN ENCHILADAS
Sweet potato black bean enchiladas are seasoned to perfection and baked until bubbly for a delicious and hearty vegetarian meal.
Provided by Kathryn Doherty
Categories Vegetarian
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- Toss the sweet potatoes with two teaspoons of the olive oil and spread in an even layer on a baking sheet. Roast at 400 for 25 minutes, until tender.
- Meanwhile, in a large pan over medium heat, add the remaining teaspoon of oil. Add the onion and sauté for 5 minutes, until softened. Add the garlic, cumin, chili powder, salt and pepper and cook for another minute.
- Add the black beans and chilies and stir to combine. Stir in the cooked sweet potatoes and 1/2 cup of the shredded cheese. Combine well then turn off the heat.
- Add 1/4 cup of enchilada sauce to the bottom of a 9x13 casserole dish.
- Add about 1/2 cup of the sweet potato and black bean mixture in a line to the center of each tortilla, leaving a little room on the sides. (See the photo in the post above.) Fold in the sides slightly then roll up the tortillas into a tight roll. Place each tortilla seam-side down in the casserole dish, fitting them tightly together in the pan.
- Top the enchiladas with the remaining cup of enchilada sauce and sprinkle with the remaining 1 1/2 cups of shredded cheese.
- Bake at 400 for 15 minutes, until bubbly. Serve hot with desired toppings and enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 28 grams fat, Fiber 14 grams fiber, Protein 25 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 1/2 enchiladas, Sodium 1222 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SWEET POTATO AND BLACK BEAN ENCHILADAS
These Sweet Potato and Black Bean Enchiladas are the perfect weeknight casserole for the changing fall weather! They are hearty yet vegetarian, and full of tons of flavor without being overly spicy. Your family will love it!
Provided by Karen
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- In a wide skillet, heat olive oil over medium heat.
- Peel the sweet potatoes and chop them into 1/2 inch cubes. Try to make them somewhat uniform so that they cook evenly.
- When the oil shimmers, add the sweet potatoes to the pan and cook for about 10 minutes, stirring occasionally. Season with 1 teaspoon salt.
- Add the chopped bell pepper and garlic.
- Add the onion powder, cumin, and oregano.
- Saute for another 8-10 minutes, until the sweet potatoes and bell peppers are tender.
- Add 1 can of black beans, undrained.
- Season with 1/2 teaspoon pepper and 1/2 teaspoon salt.
- Add chopped spinach. You don't have to chop it if you don't want to, I just don't like big gloops of spinach in my enchiladas.
- Add 1/4 cup cilantro. Of course the cilantro is optional for all you haters out there.
- Add about 3 tablespoons of the enchilada sauce. You don't have to measure it, just eyeball it. We want to keep the filling nice and moist and get some more flavor in there.
- Preheat your oven to 375 degrees F. Grease a 9x13 inch pan with nonstick spray.
- Add a few tablespoons of filling down the center of 1 tortilla. Top with 1-2 tablespoons shredded cheese. Roll it up tightly and place it snugly on the edge of the pan.
- Continue with the rest of the tortillas. I misjudged and put 8 enchiladas in a 11x8 inch pan, so your arrangement might not look as tight as the photos. I used 10 tortillas total, (8 in 1 smaller pan). If you use a 9x13 they will fit just fine.
- Top the enchiladas with the enchilada sauce. Move the tortillas around a little bit so the sauce gets in between the enchiladas. I like to leave the edges of the enchiladas sauce-free so that they get a little crispy in the oven. I'm sure that's not authentic at all, but neither are sweet potatoes and black beans in enchiladas, so I'm rolling with it.
- Top the enchiladas with remaining cheese. How much you put on is really up to you!
- Bake the enchiladas at 375 for about 20-30 minutes. Take them out when the cheese is melted and the sauce looks a little bubbly. The edges of the tortillas will crisp up if you leave them in closer to 30 minutes. Keep an eye on it and take it out when it looks good to you!
- Let the enchiladas cool down for about 5 minutes, then sprinkle a copious amount of cilantro (copious! Copious I say!) and white onions down the middle. Don't skip this step unless you are a true cilantro hater! That fresh garnish really does make a huge difference.
- I would serve this with Tejano beans, or maybe this Spanish Cauliflower Rice if you are trying to low-carb it.
Nutrition Facts : ServingSize 1 enchilada, Calories 417 kcal, Fat 12 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 1914 mg, Carbohydrate 60 g, Fiber 8 g, Sugar 13 g, Protein 17 g, UnsaturatedFat 6 g
SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it-even carnivores! I always make two batches and freeze one. You'll want to eat this every week! -Elizabeth Lindemann, Salem, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.
Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.
BEAN AND POTATO ENCHILADAS
A quick and simple dish. Serves 4 but can be multiplied to feed a crowd. Garnish or dip with guacamole, sour cream or salsa.
Provided by Stacey Sweet
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, heat the oil over medium heat and saute the onion, garlic, hot pepper and cumin for 2 minutes. Add the vegetable stock and tomato juice,and let simmer for 5 minutes.
- Mix the cornstarch with a bit of cold water and add to the sauce while stirring. Remove from heat and set aside.
- In a bowl, mix the tomato, beans, potatoes, coriander and cheese. Divide this mixture among the tortillas, cover with a large tablespoon of the sauce and roll up. Place the enchiladas in a lightly oiled rectangular ovenproof dish.
- Cover the enchiladas with the remainder of the sauce and cook in the oven at 350 F for 15-20 minutes. Serve immediately accompanied with your favourite garnish or dip.
Nutrition Facts : Calories 1108.5, Fat 34, SaturatedFat 10.1, Cholesterol 25.1, Sodium 1232.5, Carbohydrate 167.7, Fiber 19.9, Sugar 10.2, Protein 35.8
VEGAN ENCHILADAS
These sweet potato, corn and black bean enchiladas are less heavy than their cheese-laden counterpart but just as easy and delicious. Serve in the centre of the table and let everyone tuck in
Provided by Anna Glover
Categories Dinner
Time 1h10m
Yield Serves 4
Number Of Ingredients 21
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion and peppers for 10 minutes until tender. Add the sweet potatoes, sweetcorn, beans and stock. Simmer for 15 minutes until the stock has mostly evaporated and the potatoes are tender.
- For the spice mixture, combine the dry spices in a small bowl with 1 tsp each of salt and black pepper. Sprinkle half over the veg mixture and cook for 1 minute, then remove from the heat.
- Simmer the passata with the remaining spice mixture and chipotle in a small pan over a low heat for 6-8 minutes or until saucy.
- Heat the oven to 200C/fan 180C/gas 6. Divide the veg filling between the wraps and roll up into fat cigars. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yogurt and scatter with the avocado and coriander. Serve with lime wedges to squeeze over, and hot sauce, if you like.
Nutrition Facts : Calories 568 calories, Fat 9.7 grams fat, SaturatedFat 2.5 grams saturated fat, Carbohydrate 92.8 grams carbohydrates, Sugar 26.5 grams sugar, Fiber 18.2 grams fiber, Protein 18.3 grams protein, Sodium 2.9 milligram of sodium
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Servings 4Calories 500 per servingTotal Time 45 mins
- Preheat the oven to 350°F. Make the sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat.
- In the meantime, for the filling, combine the drained black beans with minced garlic and lime juice in a mixing bowl. Toss to coat the beans and set aside.
- In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices and cilantro. Season with salt and pepper.
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Reviews 4Total Time 1 hrEstimated Reading Time 3 mins
- Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!
- Preheat oven to 350. In a large pan over medium heat, saute the olive oil, garlic, black beans, jalapeno, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.
- In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.
- Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.
BLACK BEAN SWEET POTATO ENCHILADAS - COOKIE AND KATE
From cookieandkate.com
4.9/5 (451)Calories 550 per servingCategory Entree
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
- Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about 1/2 cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.
POTATO AND BLACK BEAN GREEN CHILE ENCHILADAS WITH VIDEO ...
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Ratings 1Servings 4Cuisine Mexican, Tex-MexCategory Dinner, Lunch
- Brown the potatoes. Into a large skillet over medium-high heat, add vegetable oil. When the oil is hot, add the potatoes. Cook, stirring frequently, for 3 minutes until lightly browned.
- Cook the aromatics. Add the onions, salt, and black pepper. Continue cooking for 2 minutes. Add the garlic and continue cooking for an additional 1 minute.
- Add the beans and chiles. Stir in the black beans and green chiles, allowing the mixture to heat through, about 3 minutes. Remove from heat.
SWEET POTATO BLACK BEANS ENCHILADAS RECIPE - EVOLVING TABLE
From evolvingtable.com
4/5 (3)Total Time 1 hrCategory DinnerCalories 592 per serving
- Add oil and onions to a large skillet over medium heat. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
- Fill each tortilla with equal amounts of the sweet potato and black bean mixture along with 2 tablespoons of shredded cheese.
BLACK BEAN AND SWEET POTATO ENCHILADAS - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 370 per servingTotal Time 1 hr 25 mins
- Pierce 1 sweet potato all over with a fork, and place on a parchment paper-lined baking sheet. Roast until tender, about 40 minutes.
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- Once the vegetables are sauteed, turn the heat to low and mix in the black beans, meat crumbles, Daiya Cheese, garlic powder, onion powder, cumin, sea salt, black pepper, Kite-HIll, and green chilies. Continue to stir on low heat until the cream cheese has melted.
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25-MINUTE SWEET POTATO & BEAN ENCHILADAS RECIPE - …
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- Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.
- Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High until tender when pierced with a fork, about 5 minutes. Drain.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans and the drained sweet potato; cook, stirring constantly, until coated with spices and lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce.
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4.5/5 (2)Category Main Course
- Preheat oven to 400 degrees. Place the diced sweet potatoes (in half-inch chunks) on a parchment paper-lined baking sheet. Drizzle with 2 Tbsp. olive oil; salt and pepper. Bake for 25-30 minutes, until tender with a fork. Remove from the oven.
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5/5 (1)Estimated Reading Time 2 minsCategory EntreeTotal Time 50 mins
- Heat a large pot over medium heat and add the olive oil, sweet potatoes and a pinch of salt and pepper. Stir and then add the water. Cover the pot and cook sweet potatoes until fork tender, about 15 minutes, stirring occasionally.
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4.6/5 (9)Total Time 1 hrCategory EntreesCalories 479 per serving
- Preheat oven to 350F and spray an 8×10-inch baking dish or similar with cooking spray; set aside.
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- Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
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- Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
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4.8/5 (25)Total Time 50 minsCategory Main CourseCalories 382 per serving
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