Tuesday, January 10, 2012

Sweet Potato Black Bean Enchiladas!

I love sweet potatoes and black beans. When I saw that there was a recipe for those components in an enchilada, well I knew it was going to be either good or a total fail.

They weren't good.

They were AWESOME.

I made a few changes in the recipe that I felt were needed. One was cheese. An enchilada needs cheese. Noted, it was only like 3 T of low fat Cheddar because thats all there was left in the fridge but it was put on there. I also drizzled the cut up sweet potatoes with olive oil, salt, and pepper before roasting them because thats what Giada would have done :)

These ingredients are for 2 batches, I just made one but next time I will make 2 and freeze the other. Just half it if you want 1 pan full.

-4 large sweet potatoes
-2 T. olive oil
-2 cloves garlic
-2 roasted green chilis
(or two 4 oz. cans chopped green chiles)
-2 cans black beans, rinsed
-3 large tomatoes
(or two 14 oz. cans diced tomatoes)
-2 T. chili powder
-salt & pepper
-4 C. salsa
-16 large tortillas
-1/2 red onion

Preheat the oven to 400 degrees.  Peel your sweet potatoes and chop them into 1-inch chunks.  Spread them out on ungreased cookie sheets (Or use a Silpat!) in a single layer.  Roast in the oven for 20 minutes, tossing halfway through.

Meanwhile, prepare the rest of the ingredients.
Chop up your garlic, red onion, green chilis and tomatoes ( I used canned)

After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.

In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds.
Add the black beans, tomatoes, chili powder, salt and pepper.
Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.


While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray..again just use 1 dish if you are halving recipe. Coat the dish with a thin layer of salsa

Grab your tortilla (use whole wheat!) and spoon out a spoonful in the middle. The recipe should make 8 enchiladas. Lay the seam side down on the dish. If you have any extra filling (which you more than likely will) add it over the top with some another cup of salsa (and cheese).
Bake the enchiladas for 20 minutes and serve and ENJOY!

You won't be left hungry after one serving! I made spanish rice with these and ate one enchilada and was filled to the rim! Jake had 2 and was over-full. We still have leftovers!

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