Wednesday, January 25, 2012

Sweet Potato Black Bean Enchiladas

I created a dish that I am proud of! I got really creative one night and decided that I could make my own recipe instead of relying on the genius of others. This recipe is perfect for the fall or a chilly night. It is hearty, healthy, spicy and comforting. Reduce the cheese amount to make the dish healthier...I went a little overboard (this was pre dairy allergy). If you cook it please tell me how you like it. Enjoy!

Sweet Potato Black Bean Enchiladas
  • 1/2 jar (or more) green chili sauce (I use 505 Natural South Western)
  • 2 jalapenos
  • 6 cloves garlic chopped
  • Little olive oil
  • Sprinkle ground cumin
  • Sprinkle ground chili powder
  • Sprinkle pepper
  • 1 large sweet potato (or yam...I don't know the difference)
  • 1 can black beans
  • 1 large lime
  • Handful Cilantro
  • 3/4 lb. Montery Jack Cheese shredded (or cheese of your choice)
  • 10 corn tortillas
Dice the jalapenos removing the seeds and ribs. Cook in a sauce pan with a little olive oil for a few minutes. Add 3 cloves chopped garlic. Add cumin, chili powder and pepper. Let cook until jalapenos and garlic are a little soft. Add the half jar of green chili sauce. Let simmer for a while so flavors may blend.

Cook the sweet potato in what ever manner you see fit (I started with the oven, became inpatient and chopped it up and cooked it in the microwave). Put chopped pieces of sweet potato into a food processor and blend until smoothish. I left the skins on for added nutrients. Set aside. Drain and rinse the black beans. Add 3 chopped cloves of garlic and some chopped cilantro, to taste. Juice the lime into the beans/garlic/cilantro mixture. Give it a good stir to blend flavors.

Put half of the sauce mixture on the bottom of a casserole dish. Put a little olive oil in a saute pan and put it on medium heat. Throw a corn tortilla on the oil in pan until it is warm. Put the tortilla in the casserole dish, oil side down, add a spoonful of sweet potato and a couple spoonfuls of the black bean mixture. Sprinkle some cheese as well. Roll up the tortilla and squish it against the edge. You will gather some of the green chili from the bottom in the process. I fit eight of these in the dish and another two sneaky ones on the side. Pour the rest of the sauce on the top of your rolled enchiladas, then top with a generous amount of cheese. Bake for 20-25 minutes at 350 degrees. Garnish with cilantro.

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