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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Sweet Potato & Black Bean Enchiladas Recipe

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This recipe for Sweet Potato & Black Bean Enchiladas is from The Bradfield/Scanlon/D'Alton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups sweet potato, peeled and chopped
1 tbsp olive oil
1 red onion, chopped
2 cloves of garlic, minced
1 425g can black beans, drained and rinsed
2 large handfuls spinach, roughly chopped
2 1/2 cups Enchilada sauce (optional)
grated cheese (optional)
1 tbsp lime juice
1 tsp chili powder
1/2 cumin
1/2 salt and pepper, to taste
tortilla wraps
Avocado-Cilantro Sauce
1/2 cup fresh cilantro
1 medium avocado
2 tbsp lime juice
1/4 tsp salt
1/2 tsp garlic powder

Directions:
Directions:
1. Preheat oven to 350, lightly grease rectangular baking dish.
2. Place sweet potato in sauce pan, add water, bring to boil. Simmer for 5-7min until tender, drain.
3. In a large skillet, heat oil. Add onion and garlic and sauté until onion is cooked, add salt and pepper.
4. Add cooked sweet potato, black beans, and spinach. Cook on medium until spinach has wilted.
5. Remove from skillet, add lime juice, chili powder, cumin, and salt.
6. Scoop potato filling into each tortilla. Roll up tortilla and place them seam down in baking dish.
7. Bake for 20-25min.
8. Meanwhile, mash avocado, lime juice, salt, garlic powder and a bit of water.
9. Remove enchiladas and drizzle sauce before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30min

 

 

 

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