Sweet Potato and Black Bean Enchiladas

I borrowed this recipe from a gluten-free blogger to try something new. It was so yummy that I’ll be making it again this weekend. I’m always adjusting/adapting recipes to make them a little more my own. It’s also no secret that I have a picky eater in the house, so I have to look out for that too! This is a quick and easy meal. Very healthy and filling too…ENJOY!

photo: glutenfreegoddess

My version (serves 4):

For the filling:

1 15-oz can black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed
1/2 cup canned, chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chipoltle powder
Sea salt and black pepper, to taste
3 tablespoons chopped fresh cilantro

To Assemble:

1 bottle of salsa verde. The less english on the bottle the better, IMO. I like mine hot!!!
8 white corn tortillas
2% Shredded Monterey Jack cheese

Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans. Combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Microwave the corn tortillas to soften them – one at a time – as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato/black bean mixture down the center.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Original recipe can be found here.



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