Sweet Potato Enchiladas — so delish!


David’s sweet aunt Joan told me over Christmas break that she missed my recipe posts.  So I will do some more — as time and energy allows : )

Last night I made these black bean, sweet potato enchiladas.  They were heavenly!  I got the recipe from Unconventional Kitchen (one of my favorite places to get healthified recipes).  My changes will be listed below.  The picture is not mine and mine did not look like this.  I have an aversion to rolling up enchiladas, I just cut up the tortillas, mix everything together and it always tastes wonderful!

Serves 6
Corn tortillas (10-12) – Connie cut these into 1 inch squares rather than rolling them up.  Just put the whole stack on a cutting board, get a large knife and press & wiggle your way through all of them.
2½ C chopped sweet potato
1 can (15 oz.) black beans
1 can (4 oz.) diced green chilies
1 tsp. cumin
1 tsp. coriander
¼ C cilantro, chopped
2 limes
salt and pepper to taste
1 large jar Tomatillo Salsa (good quality; check for real ingredients, I like thick and chunky) — Connie used LaVictoria Thick ‘n Chunky Salsa Verde.
Sharp cheddar cheese  (optional)
1.Preheat oven to 350°.

2.Put the sweet potato in the oven while it is warming up to roast.  I  put mine on a cookie sheet so the sugar doesn’t drip down to the bottom of my oven.

3. Cook the potatoes until fork tender and the skin is starting to peel away.  This can be done in advance.

4.  When the potato is cool enough to handle, peel and chop into cubes.  Add the sweet potato to a bowl.

5. To the bowl add (everything else except the limes): cut up tortillas, black beans, salsa (except for a little to go into the bottom of the baking dish), cumin, coriander, cilantro, green chilies, and salt and pepper.  Stir it all together.

6. In a  9×13 glass baking dish, pour a little bit of sauce in the bottom.  Then pour everything in bowl on top of the sauce.  If you want cheese, spread grated cheese on the top now.

7. Cover the pan with foil and bake for 15 min. Remove the foil and bake 15 min. more. If you want a crunchy top, broil them at the end for a couple of minutes.

8.  Remove from dish from oven.  Squirt fresh lime juice all over the casserole.

Enjoy!

Can garnish with salsa, guacamole, and fresh cilantro.

 

 

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2 Responses to “Sweet Potato Enchiladas — so delish!”

  1. Joan Says:

    This sounds yummy! I’ve printed the recipe and will let you know how it works out. Boyd thinks he doesn’t like black beans but maybe he won’t notice them. Or, I could substitute a pinto or red bean.

  2. Connie Says:

    I think any kind of bean would work. Let me know if you like it 🙂