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.
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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 **
@@@@@ 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
and
Enjoy YOUR Wonderful World!
2 comments:
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. :-)
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!!!
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