Sweet Potato and Black Bean Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Quickie Green Chile Sauce::1 cup light vegetable broth1 tablespoon arrowroot starch dissolved in a little cold water1 generous cup chopped roasted green chiles- hot or mild2-3 cloves garlic, minced1 teaspoon chili powderFor the filling::1 15-oz can organic black beans, rinsed, drained3-4 cloves garlic, mincedFresh lime juice from 1 big juicy lime2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]1/2 cup chopped roasted green chiles1/2 teaspoon ground cumin1/2 teaspoon chili powderKosher salt and black pepper, to taste1 TBsp dried parsley12 6" corn tortillas1TBsp canola oil4 Oz shredded cheese (used reduced fat mexican blend)
https://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html
Preheat your oven to 350 degrees F. Use 13x9 baking dish.
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl 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.
Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.
How do I stuff thee?
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.
Spoon 1/12 of the sweet potato mixture down the center.
Top with 1/12 of the black beans.
Wrap and roll the tortilla to the end of the baking dish. I had 8 in a row at the bottom, then enough room to add 2 sets of 2 horizontally on the top.
Repeat for the remaining tortillas. Top with the rest of the sauce.
If you like, top with a sprinkle of shredded cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
Preheat your oven to 350 degrees F. Use 13x9 baking dish.
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl 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.
Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.
How do I stuff thee?
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.
Spoon 1/12 of the sweet potato mixture down the center.
Top with 1/12 of the black beans.
Wrap and roll the tortilla to the end of the baking dish. I had 8 in a row at the bottom, then enough room to add 2 sets of 2 horizontally on the top.
Repeat for the remaining tortillas. Top with the rest of the sauce.
If you like, top with a sprinkle of shredded cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BLACKDOVE5.
Nutritional Info Amount Per Serving
- Calories: 352.5
- Total Fat: 9.8 g
- Cholesterol: 16.7 mg
- Sodium: 732.3 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 6.8 g
- Protein: 13.6 g
Member Reviews
-
MADEIRAMEG
My family loved this recipe! It's easy to make and even my die-hard, meat-eater husband liked it! I used jalapeno/whole grain/corn tortillas and added some cilantro, I also added the beans/garlic/lime directly to the sweet potatoes and mixed them together before spooning into tortillas. - 9/8/10