Sweet Potato and Black Bean Enchiladas

Back in 2009 my New Year's resolution was to try a new unusual recipe each week, and these enchiladas were my first experiment. At first Brent was skeptical, but quickly became a fan. After over a year of making this dish at least once a month, Brent and I think we have mastered it. Let us know what you think!

Warning: Do not judge these on appearance. The end product is mushy and messy. You might consider baking them in cute mini dishes to improve the presentation.








Adapted from Whole Foods

12 Corn Tortillas
3 medium sized sweet potatoes
19 oz can of green enchilada sauce
1 can black beans
1/2 cup mild chilis
A couple of jalapeno slices
3 cloves garlic
1 lime
Handful of chopped cilantro
1 tablespoon cumin
1 teaspoon chili powder
1 package of monterrey jack cheese
Salt&Pepper

Preheat your oven to 350°F. Choose a baking dish that would hold 12 rolled enchiladas. A lasagna dish works well.

For the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans. 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 enchillada sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese. We like to sprinkle cilantro and jalapenos on top to add a bit of color.