Sweet Potato Amp Black Bean Enchiladas Recipe

Sweet Potato amp Black Bean Enchiladas

From bitsyskitchen 16 years ago

I combined a few recipes I have and came up with this concoction. It came out very tasty! Let me know what you think.

For the filling: shopping list
1 15-oz can black beans, rinsed, drained shopping list
3-4 cloves garlic, minced shopping list
fresh lime juice from 1 lime shopping list
2 heaping cups diced, cooked, sweet potatoes shopping list
2 or more tablespoons chopped roasted green chiles, fresh or canned shopping list
1/4 teaspoon ground cumin shopping list
1/4 teaspoon chili powder shopping list
sea salt and black pepper, to taste shopping list
4 -6 tablespoons canola oil, as needed shopping list
12 corn tortillas (homemade are best!) shopping list
shredded monterey jack cheese,optional shopping list
For the Enchilada Chile Sauce: shopping list
2 tablespoons olive oil shopping list
1 onion, diced shopping list
3 large green chiles (such as Anaheim), roasted, seeded, peeled, chopped coarsely OR 1 can 4 oz. roasted green chiles shopping list
2–3 teaspoons chile powder shopping list
1 1/2 teaspoons ground cumin shopping list
1 teaspoon marjoram or Mexican oregano (epazote) shopping list
2 cans (14.5 oz. ea) Hunts Fire roasted diced tomatoes shopping list
1 teaspoons sugar shopping list
1 tsp. salt shopping list

Preheat your oven to 350 degrees F.
Make your Roasted Chili Sauce: In a large, heavy bottomed saucepan over medium heat, sauté the onions in oil until softened, about 4-7 minutes. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough to handle, taste and adjust the salt if necessary. Puree in a blender until the mixture is smooth and even. Let cool then pour into a dish big enough that you'll be able to dip the tortillas in.
In a small bowl combine the drained black beans with minced garlic and lime juice. Toss to coat and set aside.
In a medium bowl lightly smash sweet potatoes, you'll want them to still be chunky. Add the chopped green chiles and spices. Season with sea salt and pepper to taste.
Pour about 1/4 cup of the Roasted Chili Sauce into the bottom of a 9x13 baking dish.
Heat oil in a 10 inch skillet. Lightly cook the corn tortillas to soften - one at a time - as you stuff each one.
Dip hot tortilla into Roasted Chili sauce then lay into your 9x13 baking dish. Spoon 1/12 of the sweet potato mixture down the center. Top with 1/12 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. If you like, top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the chili sauce is hot and bubbling.
Serves 4-6

What do you think?

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

If you made this, attach a rating to your comments.

How Good Was It?

Post Message or cancel

bitsyskitchen Beautiful Coast, CA

Subscribe to My Recipes

Like bitsyskitchen's recipes? Never miss an upload!

Reviewed by 2 people