SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
My hearty, delicious, 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! -Elizabeth Lindemann, Salem, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.
Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
BLACK BEAN & SWEET POTATO ENCHILADAS
Yummy! Adapted from "Vegan Planet," this recipe is something my non-vegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this recipe - I've cooked them other ways before and it turns out much less flavorful. It looks like a lot of ingredients, but it goes together quickly and makes great left overs too! In the future, I plan to try substituting homemade enchilada sauce for the salsa and more tomatoes. **Update: as some of the reviewers have noted, the cayenne pepper makes this a pretty spicy number! You may want to add less if you don't like the heat.
Provided by Veggie_Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
- While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
- Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
- Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
- Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
- Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.
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- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
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