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

Black Bean, Sweet Potato Enchiladas Recipe

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This recipe for Black Bean, Sweet Potato Enchiladas is from Bless Us O Lord..., 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:  
Tortillas
1 Can Black Beans (drained)
1 Sweet Potato
1 Red Bell Pepper
1 Onion
Cumin
Cayenne
Salt
1 Can Chipotle Peppers
1 Can Tomato Sauce
1 Cup Chicken Broth
Cheddar Cheese
Avocado
Cilantro
Sour Cream or Yogurt
Directions:
Directions:
1: Peel and dice the sweet potatoes, roast on a sheet pan at ~400 ºF stirring every 10 minutes until browned

2: Mix black beans with chopped onion and bell pepper, saute in skillet and flavor with cumin, cayenne and salt

3: Make enchilada sauce by blending chipotle peppers, tomato paste, and chicken broth using a food processor or equivalent method, season with cumin as appropriate

4: Mix the roasted sweet potatoes with the sauted black bean mixture

5: Assemble enchiladas by dipping tortillas in the sauce, filling with sweet potato / black bean mixture, wrapping up and placing in a 9" x 13" pyrex casserole

6: Once all of the enchiladas have been prepared cover with shredded cheddar cheese and bake at 350 ºF for 20 minutes

7: Serve with garnishes of avocado, cilantro, and greek yogurt

 

 

 

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