Black Bean and Sweet Potato Enchiladas

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Recipe submitted by jdg@ulysses.att.com

Black Bean and Sweet Potato Enchiladas

Ingredients (use vegan versions):

8 corn tortillas
2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
1 can black beans or equivalent
1 yellow onion, diced
1-10 jalapenos, seeded and diced
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder

Directions:

Water saute the onions; after 3 minutes add garlic; after onions and garlic are softened, add everything else and cook down until the consistancy is rather thick.

Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.

Serve with salsa verde.

hi! i was wondering if you might be able to give a nutrient breakdown per serving? thank you! jennifer

Archived comment by: jennifer

This recipe is a taste delight! And my granddauaghter who normally doesn't choose to eat sweet potatoes - loves them in this case. Such a healthy meal!

Archived comment by: pYP

This is a very tasty recipe, very easy to make. Howe'ver the original leaves out important information; enchiladas need to be baked before serving. After arranging the rolled tortillas in a baking tray, liberally pour salsa over them (I personally prefer a roasted garlic salsa, rather than the recommended salsa verde). Place in a pre-heated oven of 400 degrees and let bake uncovered for 20-30 minutes to desired crispness.

Archived comment by: robert

This is a great recipe. Howe'ver, there could be more directions. Like maybe cook the sweet potatoes before mixing all ingredients and cooking down to the right consistency.I cooked them in water in the microwave for about 10 minutes before cutting them up and mixing them in. yummy Wink

Archived comment by: melinda

Well don't I feel silly; it never occurred to me to bake them (well, at least the cooking-sprayed baking sheet makes sense now!). They taste good even otherwise, so long as the tortillas are cooked until they are soft.

Archived comment by: amber

I am from Mexico and no, please, no... you never were supposed to BAKE an enchilada... I hope you are kidding? And the salsa on top? Thats not an enchilada. I might give out the real actual recipe for enchiladas, which I guarantee none of you in this country have ever had... (even in some restaurants in Mexico who mostly cater to tourists thus explaining why) real enchiladas.

Archived comment by: coffriquediva

these are fantastic! they are one of our new favorite dishes, heh. i did make some slight adjustments, i mash the sweet potatoes, and i added some soy chees..and i bake mine with a tomato sauce spiked with cumin & chili powder poured on the top.

Archived comment by: circe_golightly

Thank you for the wonderful recipe. I never would have thought to combine sweet potatoes and black beans. I think next time I'm going to make it a tad spicier and try it with some mango-peach salsa. Very good!

Archived comment by: sqellie

This combination was an absolute symphony in my mouth. It was delicious, healthy, and very filling. My whole family loved it!!!

Archived comment by: juliaguliajmb

This was very good. A few alterations that I made: I added some green pepper; instead of the jalapeno & chile powder I used chipole chiles from a can (2 puréed w/ a can of plain tomato sauce in the blender) I also stirred in about 2Tbsp of plain cocoa powder. To put it all together I just heated a tortilla at a time w/ some water & lft over chipole sauce to soften then put some of the bean mix & avocado on top.

Archived comment by: rbes

This recipe was really good, really fast to prepare as well. I used a whole wheat tortilla and made it a burrito. I omitted the peppers. Next time I think I will add corn. Awesome.

Archived comment by: hbchinadoll

These were really good! I used a big can of sweet potatoes (cuz I'm lazy) and I added a small can of sliced black olives and they came out great. I recommend brushing the tops lightly with oil and baking them on a cookie sheet until the tortillas are really crispy. Yuuummmm. I make these in huge batches and freeze them. They make great quick snacks!

Archived comment by: ticTac038


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KT22A

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #1 on: January 26, 2007, 03:47:49 PM »

black beans and sweet potatoes are fantastic together. I want to recommend this recipe even though I didn't follow it very closely. if you want to add more veggies, I threw in corn, tomatoes, and kale. I ate 'em with salsa and took rbes' chipotle suggestion, which added a nice smoky flavor. I love flexible recipes like this.

in response to coffriquediva's comment about this recipe's lack of authenticity: maybe you could consider this a Tex-Mex recipe. people adapt recipes from other countries all the time to create things like "Asian-inspired" dishes and "fusion" cuisine. the pizza we serve here is pretty different from the pizza in Italy. no one actually believes that Taco Bell serves authentic Mexican food. folks eat what they're used to, and since most here haven't had real Mexican food, they have different tastes and expectations.


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secondbase

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #2 on: February 14, 2007, 07:01:04 PM »

this recipe is great. i mashed my sweet potatoes and added cumin, minced jalapeno and a dash of curry powder. i added corn to the black beans along with freshly squeezed lime juice and some cilantro. i also made my own green enchilada sauce using veg broth, roasted green chilis, garlic and spices. thank you!


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Laisydaisy99

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #3 on: February 19, 2007, 02:16:57 PM »

These were good, I mashed my potatoes before adding them to the mixture. I added some curry and next time I will probably play around with the spices and make them a bit spicier! To me, these were more like a burrito which I have been craving for the last few days so that was a plus! I ended up having the leftovers for breakfast and what a surprise... They taste even better on the second day! Cool


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frchteaze

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #4 on: June 21, 2007, 09:05:34 PM »

These were delicious and I'm not a huge fan of black beans. I omitted the coriander and half-mashed the potatoes. I also poured green chile sauce (505 organic brand for anyone who wonders where you get green chile sauce) over it instead of salsa.

It made 7 big ones, so I put the extras (no chile sauce) in the freezer for lunches later on.


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weathersongs

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #5 on: July 08, 2007, 08:05:43 PM »

Mmmmm. This was real tasty.
I added corn and used green chile salsa when I baked them.


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thunderbox

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #6 on: July 24, 2007, 11:25:47 AM »

My auntie's recipe for enchiladas entails dipping the tortillas in a warm tomato sauce (spicy V-8 would work) in order to "cook" them and flops it directly onto the plate. Then she spreads the mix onto the tortilla (flat though--not rolled up) and layers two or three of these (triple decker-style). Then covers the whole she-bang with some of the sauce, shredded lettuce, olives, sour cream. Divine with vegan substitutes! (No olives for me, though.)


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trock3

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #7 on: July 26, 2007, 11:19:19 PM »

Holy Yum thats good! I made these tonight with a slight variation. I rolled them up and put them in a dish and poured a can of crushed tomato and green chili's over it . Then I baked it. I had more mix then space in the dish so I just put the remainder between two tortilla and froze it.


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uhblondie

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #8 on: September 19, 2007, 08:50:57 PM »

Yum!! I'm really digging black beans/sweet potato combos. I almost doubled the spices, and it still lacked some punch, so next time I'll probably used a tablespoon of each. I used 3 chipotles + a tablespoon of adobo sauce instead of jalapenos, and I think I'll use 5 next time. I think 2 sweet potatoes is too much for 1 can of beans, so I added an extra can. I used enchilada sauce and layered the dish like lasagna: sauce, tortillas, bean mixture, shredded Follow Your Heart Vegan Gourmet cheese, and so on until it was done. Then I baked it, covered, in a 375-degree oven for 30 minutes, and broiled it uncovered for 5 minutes to melt the cheese. I served it with spanish rice and topped it with vegan sour cream. Very tasty!


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merwoman

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #9 on: October 04, 2007, 07:17:15 PM »

this is a great recipe, i did switch it up tho. i added diced red bell peppers to the filling as well as adobo, cayenne pepper and lime juice. instead of corn, i used whole grain tortillias, then covered it all in a roasted tomato salsa and vegan cheese. truly satisfying for someone who isnt even vegan or vegetarian. truly a wonderful meal. Wink


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wheres_the_beets?

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #10 on: August 15, 2009, 10:35:19 PM »

i was about to submit a recipe and found this... which is basically almost the same as my "creation" that i fashioned after a favorite from a mexican-ish restaurant in seattle.

i generally just use sweet potatoes or yams, black beans, garlic, cumin, and then some canned diced or stewed tomatoes. so simple and so good!


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bi_vegan_freak

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #11 on: September 10, 2009, 12:02:25 AM »

A really good way to impress a new boyfriend Smirk

I added yellow and green zucchinis and it was awesome!


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vegsally

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #12 on: September 10, 2009, 08:27:20 AM »

Quote from: bi_vegan_freak on September 10, 2009, 12:02:25 AM

A really good way to impress a new boyfriend Smirk

I added yellow and green zucchinis and it was awesome!

Quote from: bi_vegan_freak on September 10, 2009, 12:02:25 AM

A really good way to impress a new boyfriend Smirk

I added yellow and green zucchinis and it was awesome!

I found another great recipes with zucchinis one is zucchini bread and another is zucchini lasagna in this http://www.vegetarianlunches.com website.
You shoul see it Thumbs Up


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amymylove

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #13 on: October 19, 2009, 03:54:06 PM »

These were really good... i added some leftover white rice and topped the enchiladas with olives... yum


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amymylove

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Re: Black Bean and Sweet Potato Enchiladas

« Reply #14 on: October 19, 2009, 03:55:26 PM »

oh ya and i used flour tortillas because i like them better


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