Guest guest Posted December 3, 2005 Report Share Posted December 3, 2005 This is so amazing and delicious! You have to try it Could easily be halved for a smaller family. Sweet Potato & Black Bean Enchilada Casserole 1 28-oz can black beans, rinsed, drained 4 cloves garlic, minced fresh lime juice from 2 limes 4 cups cooked sweet potatoes, mashed 2-4 Tbs chopped canned green chiles* 1/2 tsp ground cumin 1/2 tsp chili powder sea salt and black pepper, to taste 24 corn tortillas 1 28-oz can green enchilada sauce Preheat oven to 350 degrees F. Lightly spray a non-stick spray into a 9 x 13 rectangular baking dish or large casserole dish. In a large bowl combine black beans, garlic, lime juice, sweet potatoes, chiles, cumin, chili powder and salt and pepper. Put ¼ of enchilada sauce in bottom of baking dish, cover sauce with 6 tortillas, overlapping if necessary to fit, then gently spread 1/3 of potato/bean mixture on tortillas. Repeat process 2 more times: ¼ sauce, 6 tortillas, 1/3 of potato mixture. Last layer is 6 tortillas and final ¼ of sauce. Top with sliced olives, chopped fresh cilantro, green onion, or tomatoes (before or after baking, depending on preference). Cover with foil and bake for 30-40 minutes. *Add ½ tsp cayenne pepper, or chopped fresh or canned jalapenos, if you like it spicy. Servings: 8 My variation on original recipe " Sweet Potato Black Bean Enchiladas " by Karina Allrich, www.fatfreevegan.com Shelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 This sounds very good. Thank you for sharing it, Shelly. ~ pt ~ If only we'd stop trying to be happy, we could have a pretty good time. ~ Edith Wharton, American novelist ~~~*~~~*~~~> , " Shelly " <anislandgirl@c...> wrote: > > This is so amazing and delicious! You have to try it Could easily > be halved for a smaller family. > > Sweet Potato & Black Bean Enchilada Casserole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2005 Report Share Posted December 6, 2005 It sounds good, except...except for sweet potatoes? don't they taste sweet in the recipe, Shelly? Or does the lime juice cancel out the " sweet " taste? Otherwise it DOES sound yummy... Bron, squeamish about using sweet taters in anything but a sweet context... On 12/3/05, Shelly <anislandgirl wrote: > > This is so amazing and delicious! You have to try it Could easily > be halved for a smaller family. > > Sweet Potato & Black Bean Enchilada Casserole > > 1 28-oz can black beans, rinsed, drained > 4 cloves garlic, minced > fresh lime juice from 2 limes > 4 cups cooked sweet potatoes, mashed > 2-4 Tbs chopped canned green chiles* > 1/2 tsp ground cumin > 1/2 tsp chili powder > sea salt and black pepper, to taste > 24 corn tortillas > 1 28-oz can green enchilada sauce > > Preheat oven to 350 degrees F. Lightly spray a non-stick spray into > a 9 x 13 rectangular baking dish or large casserole dish. > In a large bowl combine black beans, garlic, lime juice, sweet > potatoes, chiles, cumin, chili powder and salt and pepper. > Put ¼ of enchilada sauce in bottom of baking dish, cover sauce with > 6 tortillas, overlapping if necessary to fit, then gently spread 1/3 > of potato/bean mixture on tortillas. Repeat process 2 more times: ¼ > sauce, 6 tortillas, 1/3 of potato mixture. Last layer is 6 tortillas > and final ¼ of sauce. Top with sliced olives, chopped fresh > cilantro, green onion, or tomatoes (before or after baking, > depending on preference). Cover with foil and bake for 30-40 minutes. > > *Add ½ tsp cayenne pepper, or chopped fresh or canned jalapenos, if > you like it spicy. > > Servings: 8 > > My variation on original recipe " Sweet Potato Black Bean Enchiladas " > by Karina Allrich, www.fatfreevegan.com > > Shelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 > squeamish about using sweet taters in anything but a sweet context... Bron - please do try it!!!! They are soooo good with black beans!! And lime juice goes great with the combo... I have a burrito recipe that is sweet potatoes & lentils & walnuts... Just pretend they are carrots while you're making it, then taste, and be happy! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 I personally really dislike sweet potatoes in " sweet " dishes - brown sugary, or flavored with spices commonly used for " sweet " dishes like cinnamon,etc. - so I may not be the best person to comment on whether this tastes good to those of you who like those. You can definately taste the natural sweetness of the potatoes but it is faint and really goes well with the rest of the flavors. It was creamy and not too overpowering in spices. Just kind of earthy, sweet potatoes, corn, beans. I loved it! Shelly , <southernflower@g...> wrote: > > It sounds good, except...except for sweet potatoes? don't they taste sweet > in the recipe, Shelly? Or does the lime juice cancel out the " sweet " taste? > > Otherwise it DOES sound yummy... > > Bron, > squeamish about using sweet taters in anything but a sweet context... > > > On 12/3/05, Shelly <anislandgirl@c...> wrote: > > > > This is so amazing and delicious! You have to try it Could easily > > be halved for a smaller family. > > > > Sweet Potato & Black Bean Enchilada Casserole > > > > 1 28-oz can black beans, rinsed, drained > > 4 cloves garlic, minced > > fresh lime juice from 2 limes > > 4 cups cooked sweet potatoes, mashed > > 2-4 Tbs chopped canned green chiles* > > 1/2 tsp ground cumin > > 1/2 tsp chili powder > > sea salt and black pepper, to taste > > 24 corn tortillas > > 1 28-oz can green enchilada sauce > > > > Preheat oven to 350 degrees F. Lightly spray a non-stick spray into > > a 9 x 13 rectangular baking dish or large casserole dish. > > In a large bowl combine black beans, garlic, lime juice, sweet > > potatoes, chiles, cumin, chili powder and salt and pepper. > > Put ¼ of enchilada sauce in bottom of baking dish, cover sauce with > > 6 tortillas, overlapping if necessary to fit, then gently spread 1/3 > > of potato/bean mixture on tortillas. Repeat process 2 more times: ¼ > > sauce, 6 tortillas, 1/3 of potato mixture. Last layer is 6 tortillas > > and final ¼ of sauce. Top with sliced olives, chopped fresh > > cilantro, green onion, or tomatoes (before or after baking, > > depending on preference). Cover with foil and bake for 30-40 minutes. > > > > *Add ½ tsp cayenne pepper, or chopped fresh or canned jalapenos, if > > you like it spicy. > > > > Servings: 8 > > > > My variation on original recipe " Sweet Potato Black Bean Enchiladas " > > by Karina Allrich, www.fatfreevegan.com > > > > Shelly > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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