Sweet Potato And Black Bean Enchiladas Food

BLACK BEAN & SWEET POTATO ENCHILADAS

Steps:

• Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
• While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
• Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
• Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
• Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
• Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

SWEET POTATO AND BLACK BEAN ENCHILADAS

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.

SWEET POTATO AND BLACK BEAN ENCHILADAS

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.

BLACK BEAN-SWEET POTATO SKILLET

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS

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.

SWEET POTATO BLACK BEAN ENCHILADAS

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!

SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS

Steps:

• First, make the enchilada sauce by dumping everything but the lime juice into a medium sauce and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn't just sitting in a fucking clump. Let that simmer together for about 10 minutes so that the sauce has time to thicken up a bit. Add the lime juice and turn off the heat. Let that shit cool while you make the filling. Now steam that potato. Grab a medium saucepan, and fill it with an inch or two of water over a medium heat. Throw in your metal steamer basket and fill it with the chopped potato. Cover that and steam till the potato pieces are tender, about 10-15 minutes. Dump em into a bowl and smash them around. Some chunks are fine so don't need to work too hard at this, just find the consistency YOU want. While the potato steams, grab a large skillet or wok and heat the oil up over a medium heat. Add the onion and sauté until it begins to brown, 3-5 minutes. Toss in squash and cook for another minute. Add the chili powder, cumin, garlic, black beans, and salt. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined. THE TIME HAS COME TO MAKE SOME MOTHERFUCKIN ENCHILADAS. Warm your oven up to 375 and grab a 9 by 13 inch baking dish. Cover the bottom of the dish with about 1 ½ cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Kinda dip the tortilla around in a little of the sauce in the dish so that the bottom side is all coated. Fill it up with a couple spoonfuls of filling and the roll that shit so that it sits seam-side down in the dish. You know how the fuck enchiladas are supposed to look so just do that. Keep going until you run out of space or out of filling. Drown the enchiladas with the remaining sauce, cover the dish tightly with foil and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more. Let it cool for a minute or two before serving. Feel free to top with some sliced avocado or chopped cilantro if you give a flying fuck about presentation. * You really just need 1 large cook sweet potato. If you have a leftover roasted potato or something like that, just scoop out the flesh and move on the recipe. Steam it in the microwave if that is your shit. Stab it with a fork then cook on high for 5 minutes, flip, then 5 more minutes. Out of potatoes? You could use a can of pumpkin or some butternut squash instead. ** Can't find a yellow squash? Use a zucchini. No zucchini? Use some fresh or frozen corn. No corn? Just leave this shit out and it'll still be good.

SWEET POTATO AND BLACK BEAN ENCHILADAS

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.