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 delicious but also you can make them a head of time and then just pop them in the oven when you are ready to serve.
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 hard 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
Yield: Makes 12 enchiladas with plenty of leftover beans and potatoes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (ish)
*If you don't want the leftovers, you can half the amount of beans and potatoes that the recipe calls for.
- 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
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!
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.
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!!
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