realistic recipes for a nutritious kitchen

Sweet Potato and Black Bean Enchilada’s

sweet_potato_enchilada_1_photo

Are you looking for a warm, nutritious, comforting meal that will knock your socks off??  Well, my friends… look no further because this is the one!

I saw this recipe over at Karina’s Kitchen (a gluten-free blog), and loved it so much I made it twice in one week. Yep.  Twice.

Now as simple as the recipe is, it is not a recipe that I would whip up on a weeknight for my husband and I. This is the kind of recipe that I like to save for entertaining. In my opinion it falls under the category of “Show Stoppers”, and I like to share Show Stoppers with other people!!

So that’ what I did. I made these enchiladas for both my vegetarian and non-vegetarian friends and it was a huge hit with both crowds.

Not only are they simple and absolutely d’lishes, but also you can make them a head of time and then just pop them in the oven when you are ready to serve. I mean c’mon… can you beat it?

To round out the menu, I served baked chips with guacamole and of course, my all time favorite drink in the world… Margarita’s with fresh limejuice. Seriously guys, if you are at all lacking in the personality department and are looking for a way to make more friends… just whip up this dish for a bunch of people, they can even be strangers, and I promise you, soon enough they will all be lining up to be your friend!!

Now, the only thing I wanted to change about the recipe was the part where you soak the tortillas in hot oil before assembling. So what I did was heat up a couple cups of veggie broth in a medium sauté pan. Once the broth was hot, I dipped a tortilla in and pulled it right out. This allowed me to create a tortilla that was supple enough to roll around the filling without it cracking while avoiding all the extra fat that would come with dipping the tortillas in hot oil. The only thing is, you have to be sure to dip them in and pull them right out, otherwise they soak up too much liquid and fall apart (yeah, I learned that the ahrd way).

Oh and you’ll notice that I make way extra filling then you’ll need for 12 enchiladas. I do that on purpose because I am a big fan of “head start” ingredients for meals later in the week… think black beans on your salad, sweet potato pancakes, and black bean, chicken and sweet potato quesadillas. If you don’t want the leftovers, you can half the ingredients for the filling.

I wouldn’t say it if I didn’t mean it…This recipe is a must, must, must, must, must try!!!

Sweet Potato and Black Bean Enchilada’s

*If you don't want the leftovers, you can half the amount of beans and potatoes that the recipe calls for.

Yield: Makes 12 enchiladas with plenty of leftover beans and potatoes

Ingredients:

  • sweet potatoes, peeled and diced
  • 2-3 tsp of curry powder
  • 1/4 cup of Quick Green Chili Salsa
  • 2 lbs. of canned black beans
  • 5-6 cloves of garlic, crushed
  • Juice of one lime
  • One tsp of cumin
  • 1/2-3/4 cup part skim shredded cheese (I like Cheddar or Jack)
  • 12 corn tortillas
  • 2 cups of veggie broth
  • Fat pinch of salt

Directions:

Sweet Potatoes

Steam cubed sweet potatoes for about 10 minutes or until tender.  Once they are tender enough to smash with a fork, pop them into a bowl with curry powder, green chili salsa and a pinch of salt.  Mash the potatoes with a fork along the side of the bowl until you have a creamy consistency with some chunks!

Black Beans

Drain and rinse the beans.  Then combine the beans with crushed garlic, cumin and lime juice... give it a taste... good? Good.  Set it aside.

Assembly

Choose a large baking dish (or two small) that will hold 12 enchiladas.

Pour enough Green Chili Salsa to lightly coat the bottom of your baking dish.

In a medium saute pan, bring your broth to a simmer and then one by one you have to drop a tortilla into the broth and remove it right away (basically it's just a quick dip in and out).

Place the tortilla into the baking dish and really get it into the sauce.  Spoon a couple tablespoons of the sweet potato mixture down the center then top with a couple tablespoons of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas.

Once you have all of your enchiladas wrapped up, top them with some more Green Chili Salsa and then sprinkle with some shredded cheese.

When you are ready to serve them, pop them into a 350' oven for about 30 minutes and enjoy!!

Nutritional Analysis

Calories: 134; Total Fat: 2.3g; Saturated Fat: 1.1g; Cholesterol: 4mg; Sodium: 230mg; Carbohydrate: 21.7g; Dietary Fiber: 2.5g; Sugars: 1.1g; Protein: 6.4g

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18 Responses to “Sweet Potato and Black Bean Enchilada’s”

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    Kevin — January 22, 2008 @ 4:53 pm

    Sweet potato and black beans make great burritos and enchiladas! The use of curry powder in yours sounds really interesting. Next time I will have to make extra to make those black bean, chicken and sweet potato quesadillas.

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    Jill - GlossyVeneer — January 22, 2008 @ 6:38 pm

    That sounds delicious! I love black beans and sweet potatoes, why have I never used them together?! Do you think you could use whole-wheat tortillas instead? My husband dislikes corn tortillas. But then, maybe the broth bath would help him like them more because he’s always found the taste too strong and the texture too dry.

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    Anticiplate — January 22, 2008 @ 7:00 pm

    Dani,
    This looks amazing. I will try it soon, and post it on my blog as well:) YUM!

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    Dani — January 22, 2008 @ 8:28 pm

    Kevin – It is an awesome combination…So Yummy!!

    Jill – the broth definitely helps to keep the corn tortillas moist, I would give it a shot. If you’re hubby is really not into it and you go with the whole wheat, I would skip the step of soaking them because they aren’t as dry as the corn tortillas. Let me know how it goes:).

    Anticiplate – It is so good…I hope you love it as much as I did!

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    Christiane — January 23, 2008 @ 5:50 am

    This sounds fantastic! I will definitely be giving this a try. I love the combination of black beans and sweet potatoes.

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    Dani — January 23, 2008 @ 1:51 pm

    Christiane – That makes two of us:)….Hope you enjoy them!!

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    Karina — January 23, 2008 @ 2:48 pm

    Hi Dani!

    I’m glad you’re a fan of these yummy enchiladas. Thanks for the mention and the link. Happy, healthy new year to you and yours!
    warm regards, Karina

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    Ricki — January 23, 2008 @ 4:13 pm

    This looks yummy! Sweet potatoes are definitely my favorite vegetable. I wish I’d seen this sooner–I’m doing a week of sweet potato recipes on my blog this week, and would have loved to include this!

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    Kaman — January 27, 2008 @ 7:58 am

    I turned this into a burrito instead, because I am THAT lazy to make the other sauce and cake it, but it was delicious! I just used whole wheat tortilla. For the beans, I used kidney beans instead. Thank you so much for this idea! Sweet potato really makes a great filling for burritos!

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    Susan — January 28, 2008 @ 1:18 pm

    This is another Dani have-to-try. This is close to one of our favorites, Not My Mama’s Chili-Stuffed Sweet Potatoes. I make chili using veggie (soy) crumbles and pinto beans. Then create “loaded spuds” by topping the baked sweet potatoes (half per serving) with chili, a dab of light sour cream, and a sprinkle of green onions and sharp cheddar (reduced fat). This dish got its name because every time I described the idea to my mom, she replied, “Are you sure?” Heh.

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    Dani — January 29, 2008 @ 7:34 am

    Susan – Don’t you just love sweet potatoes?! You’re recipe sounds great…thanks for sharing!

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    Deanna — January 29, 2008 @ 9:03 am

    Dani,
    These Enchilada’s are AMAZING. They taste so yummy.
    My husband even liked them.

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    Dani — January 29, 2008 @ 4:00 pm

    Deanna – I have to agree…they are pretty darn good:)!

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    TaratheFoodie — July 19, 2008 @ 10:05 am

    Wow. This dish is not only beautiful for the eyes, but I’m quite sure it tasted fantastic. Over the past couple of weeks, I’ve been on the right track with eating healthy and regularly working out. So I thought to myself, “I need to get over to dani’s blog and see what kind of ideas she’s got to offer!”. I’m a huge Mexican food fan, so these immediately caught my eye. I will be trying these soon. Thanks!

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    Dani — July 20, 2008 @ 1:46 pm

    Tara – You are right about these… they taste even better than they look!! I hope you get a chance to try them:)!!

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    Amanda Redman — August 25, 2008 @ 12:27 pm

    These look fantastic!

    I am not a big fan of spicy food, do you have any suggestions of something to use in place of the green chili salsa? Or a way to tone down the spiciness of the salsa itself?

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    Dani — August 25, 2008 @ 1:09 pm

    Amanda – The salsa is not the spicy but if you want absolutely NO spice just skip the jalapenos! That oughtta do it;)

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    Marie — April 9, 2009 @ 2:31 pm

    Dani – I tried these tonight, but made quesadillas instead of enchiladas. They were delicious. I will try the enchiladas soon, though! Thanks for sharing all your recipes…

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