Black Bean & Sweet Potato Enchiladas

I already have an enchilada recipe that I love, but I thought I’d try another that my friend Elizabeth recommended.  They are both so good, it’s hard to decide which I prefer!!  Here is my version of the new recipe.

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  • 1 small sweet potato (1/2 lb or 1 1/2 cups), chopped
  • Olive oil for sauting
  • 1 onion, chopped (about 2 cups)
  • 4 garlic cloves, minced
  • 1 green pepper, chopped
  • 1/2 red (or orange or yellow) pepper, chopped
  • handful of spinach, chopped (about 2.5 ounces)
  • 1 can black beans, rinsed and drained
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 Tbsp lime juice
  • 1/2 tsp salt (less if your beans are salted)

Enchilada sauce, 2 cups – make your own or:

  • 2 cups tomato puree (plain tomato sauce)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • tortillas of your choice (I used the Food for Life Ezekiel tortillas), 4 – 5 if large

Avocado sauce (or just use guacamole):

  • 1 large avocado
  • 2 1/2 Tbsp lime juice
  • 1 tsp apple cider vinegar
  • 1/2 cup packed cilantro (1 small bunch)
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 3/4 tsp cumin
  • ground black pepper
  • pinch of cayenne
  • 1 Tbsp water (or as needed)
  • Lettuce and tomatoes, chopped, for serving

In a saucepan, place sweet potatoes and water.  Boil until sweet potatoes are just tender.  Meanwhile, heat olive oil in a saute pan.  Add onions and saute for 5 minutes.  Add garlic and saute a few minutes more, or until both are soft.  Add peppers and saute a few more minutes.  Add drained sweet potatoes, spinach, black beans, spices, and lime juice.  Cook until heated through.

Preheat oven to 350.  Combine ingredients for the enchilada sauce.  In 9×13 baking pan, pour some sauce in the bottom to cover.  Fill tortillas will filling and place seam side down in pan.  Pour any extra filling on top.  Cover with the remainder of the sauce.  Bake for 20 minutes.

Combine avocado sauce ingredients in a food processor and process until smooth.

Serve enchiladas along side lettuce and tomato with dollops of avocado sauce on top.  Enjoy!

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