Black Bean and Sweet Potato Enchiladas
1 yellow onion, diced
1 tablespoon minced garlic
2 medium sweet potatoes or yams, cooked and diced
1 (15 ounce) can black beans
1-10 jalapenos, seeded and diced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder
8 corn tortillas
1. Preheat oven to 350 degrees F and spray a baking dish with nonstick spray. Water saute the onions, and after 3 minutes add garlic.
2. After onions and garlic are softened, add everything else except tortillas and cook down until the consistency is rather thick.
3. Heat the tortillas on a dry griddle, or microwave for a minute to soften (keeps them from tearing when rolled).
4. Spoon filling on tortilla in an off-center strip, and roll. Smear a bit of filling on the inside edge to seal.
5. Place on prepared baking dish, seam side down, and bake for about 30 minutes.
Serve with salsa verde.'
SO HOW'D IT GO?
;) 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.)
Mmmmm. This was real tasty.
I added corn and used green chile salsa when I baked them.
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.
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! 8)
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!
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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