Thursday, June 3, 2010

Sweet Potato and Black Bean Enchiladas

I made these while visiting my sister in-law, and didn't have all the ingredients- so I improvised (as usual!) and they turned out great! They are healthy AND tasty! Enjoy!

For the Filling:
1 pkg./12 Tortillas (fajita/ burrito size- not the big ones)
1 1/2 lbs. (about 4) sweet potatoes, cooked and skinned
1 Tbsp. coconut oil
1 onion, chopped, or pureed
3 cloves garlic, chopped
1 can or 2c. black beans, cooked
1 can or 1 to 1 1/2c. pinto beans, cooked
1-2 cans diced green chilies
1 Tbsp. cumin
2 tsp. chili powder
pinch of salt, and pepper to taste
1 Tbsp. Lime Juice (fresh is best)
1/4c. water
2 handfuls of cilantro, chopped

Preheat oven to 350.
Cook and peel potatoes, and cook beans as directed. Add oil to large skillet. Warm, then add onion and garlic, and saute for 30 seconds. (For lower fat, omit oil, and saute onion and garlic in 2 Tbsp. water). Add all ingredients, except tortillas and water. Mash with potato masher, and heat until just before it simmers. Add water slowly to desired consistency. Remove from heat. Add cilantro. Lay out tortillas in 2 9x13 baking dishes, and fill with mixture. Fold together and lay seem-side-down. Top with enchilada sauce recipe follows) and sharp cheddar cheese, cover, and bake for 20 minutes or until cheese is melted and enchiladas are warmed through.

Enchilada Sauce:

1 can crushed tomatoes, reduced sodium, or no salt added
1 c. salsa
1 tsp. chili powder (depending on your desire for spice)
1 Tbsp. apple cider vinegar
1 can tomato paste

combine all ingredients in blender or food processor. You made need to add water until you reach desired consistency. Enjoy!
Post a Comment