Saturday, August 14, 2010

Sweet Potato and Black Bean Enchiladas

I was looking for a different type of enchilada. Something without meat and I found this recipe online and made a few modifications.. and here is what I came up with.....

  • 2 sweet potatoes (cooked, peeled and mashed)
  • 2 chipotle peppers in adobo sauce (chopped)
  • 2 tablespoons cilantro (chopped)
  • 1 tablespoon vegetable oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 can black beans (black or kidney, drained and rinsed)
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin (ground)
  • 2 tablespoons soy sauce
  • 2 tablespoons cilantro (chopped)
  • 8 small whole wheat tortillas
  • 1 can green enchilada sauce
  • 1 handful cheddar cheese (grated)

Mix the sweet potatoes, chipotle peppers and cilantro. Set aside.

Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Add the beans, water, chili powder, and cumin, soy sauce and cook until most of the water has evaporated. I like this on the dry side. 

Mix in the cilantro and remove from the heat.
Place some of the bean mixture and potato mixture into a tortilla and wrap it.

Spray a 13x9 inch dish with cooking spray. Add the enchiladas as you roll them. and top with the enchilada sauce and then sprinkle with the cheese.

Bake in a preheated 350F oven until the cheese is melted and the enchiladas are hot. It took about 30 minutes to get hot all the way through. Garnish with some sour cream and pickled jalapenos.


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