Flower and Sugar

Black Bean Sweet Potato Enchiladas

Matt isn’t what I would consider a meat and potatoes guy, he puts up quietly with me consistently halfling the amount of meat in recipes or finding vegetarian versions of meals. But he does ask for burgers or bacon and makes comments such as “I guess it’s good for a vegetarian meal”. So you can imagine my surprise when he was looking over my shoulder when I was catching up on food blogs I follow and asked me to make these enchiladas. How could I say no? We made them the same weekend…

The original recipe called for adding a whole raw minced red onion to the filling. I’ve found that the heating up of some dishes does not cook the onion enough, so I sautéed the onion that I added for about 8 minutes with a tiny bit of olive oil before adding it to the filling. I think that helped for me, but if you’re ok with less cooked onion then you can probably skip that step. We also had more filling than we anticipated and froze some of it to make quesadillas with later.

These enchiladas were better than I expected. They were a bit spicier than I expected –probably due to the 2 cans of diced green chilies, but they were also gooey from the cheese and filling from the sweet potato and black beans. Matt and I enjoyed this somewhat non-traditional enchilada. While the addition of sweet potato makes it a nice fall/winter tex mex meal, we figure all the ingredients can easily be found year round, so we’ll probably make them year round!

Recipe (From A Couple of Cooks)

Makes 8-10 largish enchiladas

  • 2 medium sweet potatoes peeled and diced (3 cups diced)
  • ½ large onion minced
  • 1 tsp olive oil
  • 1 (15 oz) can black beans drained and rinsed
  • 1 Tbsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • pepper
  • 8 oz green chilies
  • 2 cups salsa verde
  • 8-10 flour tortillas (8 inches)
  • 8-10 oz shredded Monterey jack cheese
  • Sour cream for topping

Preheat the oven to 350F. Place the diced sweet potato in a pot, cover with water, and salt the water. Bring the pot to a boil and cook approximately 12 minutes until the potatoes are fork tender. Then drain and add to a mixing bowl with the rest of the filling ingredients.

While the sweet potatoes are cooking sauté the onions in the 1 tsp of olive oil for about 8 minutes or to your liking. Once the onion and sweet potato are prepared add them to the mixing bowl with the drained and rinsed black beans, chili powder, cumin, garlic powder, salt, pepper, and green chilies. Mix to combine the filling.

To assemble the dish pour ¾ cup to 1 cup of the salsa verde on the bottom of you baking dish and spread the salsa to cover the bottom of the dish. Fill the flour tortillas with ½ cup of the filling and a sprinkling of shredded cheese.

Wrap up the enchilada and place it in the baking dish seam side down. Once all the enchiladas are assembled, spread the remaining salsa over the enchiladas and sprinkle the remaining cheese. Bake for 20 minutes until the filling is warmed and all the cheese is melty. Serve with sour cream.

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