Black Bean and Sweet Potato Enchiladas

[Guest guest]

I first tried this 7/23/05. Loved it.

 

Black Bean and Sweet Potato Enchiladas

from " Vegan Planet "

by Robin Robertson

 

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 large garlic clove, minced

1 small, fresh hot chile, seeded and minced

1 1/2 cups cooked or one 15 ounce can black beans, drained and rinsed

1 14.5 ounce can diced tomatoes, drained

1 tablespoon chili powder

salt and freshly ground black pepper

2 cups fresh tomato salsa

8 large flour tortillas

1/4 cup finely chopped red onion

 

Preheat the oven to 400 degrees F. Arrange the sweet potatoes in a

single layer on a lightly oiled baking sheet and roast until tender,

turning once, about 20 minutes. Remove from the oven and set aside.

 

Reduce the oven temperature to 350 degrees F. heat the olive oil in

a large skillet over medium heat. Add the garlic and chile and

cook, stirring, until fragrant, about 30 seconds. Add the beans,

tomatoes, chili powder, and salt and pepper to taste. Stir in the

sweet potatoes and simmer for 5 minutes. Set aside.

 

Spread a thin layer of salsa over the bottom of a lightly oiled 9 *

13 inch baking dish and set aside.

 

Place tortilla on a flat work surface. Spoon a portion of the sweet

potato mixture down the center of the tortilla and roll it up.

Place the filled tortilla in the baking dish seam side down and

repeat with the remaining tortillas and filling mixture. Spoon any

remaining filling mixture on top of the enchiladas, top with the

remaining salsa, and sprinkle with the onion. Cover and bake until

hot and bubbly, about 20 minutes. Serve hot.

 

Serves 8.

 

***********************************

Ok, I believe that a recipe is a starting place.

 

I fry my onions along with the garlic, instead of topping the

enchiladas with onions.

 

I have topped these enchiladas with salse verde or enchilada sauce.

I prefer the salsa verde.

 

I have added corn and rice. The rice lightened up the heaviness of

the beans. I've also used diced tomatoes with chilis.

 

Spices - I love them. I added cilantro and taco seasonings. I

would love some ideas from you regarding other spices. I'm always

willing to try something new.

 

Jenn

[Guest guest]

, " Jenn " <jj_73molly> wrote:

> I first tried this 7/23/05. Loved it.

>

> Black Bean and Sweet Potato Enchiladas

> from " Vegan Planet "

> by Robin Robertson

 

Those are good! (I have that book too.)