Monday, February 11, 2013

Black bean and sweet potato enchiladas


Here is a tasty dinner that will appeal to meat eater and vegetarians alike! If you are avoiding gluten, swap out the flour tortillas for corn and you're good to go too!

Have some bell peppers or zucchini? Feel free to add those too. There is always room for more veggies :)

I served this dinner with corn - seasoned with chili powder - and a simple apple salad.

Black bean and sweet potato enchiladas

Sauce:
  • 1 28-ounce can plum tomatoes, drained
  • 1/2 large (or one small) onion, roughly chopped
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 teaspoon cumin
Enchiladas
  • 10 small tortillas
  • 1 tablespoon olive oil
  • 1/2 large (or 1 small) onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato
  • 1 teaspoon crushed red pepper flakes (or to taste)
  • 1 teaspoon cumin
  • 1 16-ounce can black beans, drained and rinsed
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  1. Preheat oven to 375. Spray a 13X9 baking dish with non-stick cooking spray or lightly oil.
  2. Prepare sauce: place tomatoes, onion and seasonings into food processor and puree until smooth. Set aside. 
  3. Prepare filling: in a large skillet, saute onion and garlic in olive oil for 2-3 minutes. Add sweet potato and seasonings and cook for 5-6 minutes or until veggies are softened. Add black beans and half of cheese and stir until evenly distributed.
  4. Pour half of prepared sauce into bottom of baking dish.
  5. Take one tortilla and fill with about 1/3 cup filling and roll up. Place in baking dish, seam side down. Repeat with remaining 9 tortillas. 
  6. Pour remaining sauce on top of enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until heated through and cheese is bubbly. I served mine with corn and an easy apple salad.
Prepare the sauce
Saute the veggies

Fill the tortillas
 
 
 
 Reader poll: What is your favorite meatless entree?

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2 comments:

  1. Great recipe Holly! I have to try this this week, but will have to convince my "it's not a meal w/o meat husband first!" Thanks for sharing!

    ReplyDelete
  2. Just made this and it was fantastic!! I wasn't really sure though if the sweet potato should be cooked beforehand or not? I tried to Google similar recipes and the answer still wasn't very clear! In the end I didn't cook them first, but I grated them instead of cubing them. Either way-- delicious!!

    ReplyDelete

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