Smoky Sweet Potato and Black Bean Enchiladas
This hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week!
Prep time:
Cook time:
Serves: 6
Calories per serving: 99
Ingredients:
Cook time:
Serves: 6
Calories per serving: 99
1 large sweet potato, cubed
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup minced fresh cilantro
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) enchilada sauce
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese, divided
Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce
Directions:
Preheat oven to 375°F. In a large saucepan, place a steamer basket in over one inch of water. Place the cubed sweet potato and chopped onion and red pepper into the basket. Bring the water to a boil. Reduce the heat to maintain a simmer and steam, covered, until tender, 15 to 20 minutes.
Next, transfer the steamed vegetables to a large bowl. Mash the vegetables, gradually adding cilantro, spices and pepper until it's reached the consistency you like. Stir in the black beans.
Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in the center of each tortilla and sprinkle with 4 teaspoons of cheese. Roll up and place in the prepared dish with the seam side down. Once all tortillas have been placed in the dish, top with remaining enchilada sauce and sprinkle with remaining cheese.
Bake, uncovered, until casserole is heated through and cheese is melted, 20 to 25 minutes. Serve with optional toppings as desired.
Source: tasteofhome.com
Next, transfer the steamed vegetables to a large bowl. Mash the vegetables, gradually adding cilantro, spices and pepper until it's reached the consistency you like. Stir in the black beans.
Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in the center of each tortilla and sprinkle with 4 teaspoons of cheese. Roll up and place in the prepared dish with the seam side down. Once all tortillas have been placed in the dish, top with remaining enchilada sauce and sprinkle with remaining cheese.
Bake, uncovered, until casserole is heated through and cheese is melted, 20 to 25 minutes. Serve with optional toppings as desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.