Updated 11/05/2011 05:00 AM
Recipe: Sweet Potato and Black Bean Enchiladas
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Makes 8 enchiladas
2 cups peeled and 1/2-inch cubed sweet potatoes
Water as needed for steaming sweet potatoes
2 Tbs vegetable oil
1 small onion, peeled and diced
1 large clove garlic, peeled and minced
1/2 tsp dried oregano
1/2 tsp ground cumin
2 cups canned crushed tomatoes
1 cup jarred mild tomato salsa
1 small can Mexican style chopped green chilies
1 15-ounce can black beans
8-12 ounces grated Mexican blend cheese
8 8-inch soft flour taco shells
Peel and cube 2 cups of 1/2-inch dice sweet potatoes and steam those in a large pan in about 1/2 inch water with lid on top.
Cook those until they're just cooked through and then pour off any water that is left and let them dry out a bit.
Make the enchilada sauce by adding a splash of vegetable oil to a medium hot heavy bottomed pot and sauteing 1 small diced onion and 1 minced clove of garlic to soften.
At that point, add 1/2 tsp dried oregano and 1/2 tsp ground cumin, 2 cups canned crushed tomatoes, 1 cup of your favorite mild salsa and 1 4-ounce can of chopped green chilies and bring that up to a simmer…..and let the sauce cook along for 10 minutes or so.
Preheat the oven to 350 degrees and then add 1 well drained 15-ounce can black beans to the sweet potatoes and add about 1 cup of the enchilada sauce to that and stir to combine.
Next, place some of the enchilada sauce into a 9 x 13-inch baking dish and then, using one soft 8-inch taco shell at a time, add some of the sweet potato and bean mix, top that with some grated Mexican blend cheese....roll it up and place it into the dish seam side down.
When those are all in the pan, ladle the rest of the enchilada sauce over the top, sprinkle on a generous amount of grated cheese and pop the dish into the preheated oven……they shouldn't take any more than 20-30 minutes in the oven.
Use grated cheddar or Monterey Jack cheese instead of the Mexican blend. Use soft corn taco shells instead of flour shells…..they may be smaller thought so you'll end up with more smaller enchiladas.