Friday, November 16, 2012

Sweet Potato and Black Bean Enchiladas

Simple and delicious enchiladas! Just the perfect amount of spicy, and a great way to let those in-season sweet potatoes shine.

Sweet Potato and Black Bean Enchiladas
from a Couple Cooks
serves 4 - 6

3 cups diced sweet potato
15 oz. can black beans
8 oz. canned diced green chillies
1 medium red onion, diced
1/2 Tbs. cumin
1 Tbs. chili powder
1 clove garlic, minced
1/2 tsp. salt
~2 cups salsa verde
6 - 8 oz. Colby jack cheese, shredded
14+ bag enchilada-sized tortillas
Optional: sour cream and cilantro to garnish

1. Pre-heat oven to 350 F.
2. Place sweet potato in a pot, cover with water, add a pinch of salt and bring to a boil. Cook until tender  (~12-15 mins)
3. Drain and rinse the black beans.
4. In a large bowl, combine black beans, sweet potato, onion, chilies, cumin, chili powder, garlic, salt, and ground pepper. Mix to combine.
5. Warm the tortilla for a minute in the microwave. In a large baking pan, add enough salsa verde to cover the bottom.
6. Fill each tortilla with 1/4 cup of filling and a handful of cheese. Roll up and place seam-side down in the baking dish. Repeat until the filling runs out. Top with remaining salsa verde and cheese.
7. Bake for 20 minutes. Serve with sour cream and cilantro.

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