Sweet Potato Black Bean Enchiladas Food
BLACK BEAN & SWEET POTATO ENCHILADAS
Yummy! Adapted from "Vegan Planet," this recipe is something my non-vegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this recipe - I've cooked them other ways before and it turns out much less flavorful. It looks like a lot of ingredients, but it goes together quickly and makes great left overs too! In the future, I plan to try substituting homemade enchilada sauce for the salsa and more tomatoes. **Update: as some of the reviewers have noted, the cayenne pepper makes this a pretty spicy number! You may want to add less if you don't like the heat.
Provided by Veggie_Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 19
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 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
Make and share this Sweet Potato Black Bean Enchiladas recipe from Food.com.
Provided by manicbovine
Categories Yam/Sweet Potato
Time 55m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cook the sweet potato until tender on the outside with a method of your choosing.
- Saute everything except for the enchilada sauce and reduce it until it's thick.
- Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).
Nutrition Facts : Calories 244.4, Fat 3.2, SaturatedFat 0.7, Sodium 920, Carbohydrate 46.8, Fiber 8.2, Sugar 9.1, Protein 9
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