My Wonderful World

W e l c o m e... And Enjoy!

Tuesday, August 23, 2011

Black Bean/Sweet Potato Enchiladas

This contribution has been kicking around my recipe file for years.  Time for something quick and tonight was the night to fix.   I used pantry items including black beans, Bruce's Yams and El Paso green enchilada sauce.    A quick spinach salad with ranch dressing completed this vegetarian supper.


@@@@@ Now You're Cooking! Export Format

Black Bean/Sweet Potato Enchiladas

Main Dish, Mexican, Vegetarian

10 oz green chili enchilada sauce
  Enchilada Filling:
15 oz black beans; rinsed & drained
4 cloves garlic; minced
  fresh lime juice
2 c sweet potatoes; cooked & diced
1/2 c roasted mild green chiles; chopped
1/2 ts ground cumin
1/2 ts chili powder mild or spicy
  salt and black pepper; to taste
8 small tortillas
4 oz Monterey Jack Cheese; shredded
2 tb cilantro; chopped
  sour cream; for garnish, if desired

Preheat oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. I use individual serving dishes.

Prepare your own green chili enchilada sauce, but I find the Ole El Paso works great for a  quick fix. Also, I usually cook my own sweet potato, but Bruce's Canned Yams brand is a handy pantry staple.

Enchilada Filling: using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of serving dish or the baking dish.

Heat tortillas to soften. Divide black bean/sweet potato mixture between each tortilla.  Roll each tortilla tight and place in baking dish.  Repeat for the remaining tortillas. Top with the rest of the sauce. Top with shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are heated through and bubbling.   Sprinkle top with chopped cilantro and add dollop of sour cream, if desired.

Notes:  ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appétit
Enjoy YOUR Wonderful World!


Rambling Tart said...

What a fantastic combination, William. :-) I love unique twists on familiar dishes. I'm finally settling down from my travels a bit and it's so good to get back to reading your delicious recipes. :-)

Pam said...

OMG! This looks and sounds pretty awesome! I love sweet potatoes and black beans and you have done it up perfectly. Never would've thought to combine those 2! Ummmmm!!!

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017