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Black Bean & Sweet Potato Enchiladas
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Robertson Vegan Planet
| 2 large | sweet potatoes peeled and diced |
| 1 tablespoon | olive oil |
| 1 large | garlic minced |
| 1 small | fresh hot chile seeded & minced |
| 1 1/2 cups | cooked black beans, (15 oz can) |
| 1 (14.5-ounce) can | diced tomatoes drained |
| 1 tablespoon | chili powder |
| salt | |
| pepper | |
| 8 large | flour tortillas |
| 1/4 cup | red onion finely chopped |
| Fresh Tomato Salsa | |
1. Preheat the oven to 400 F. Arrange the sweet potatoes in a singe layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 mins. Remove from the oven and set aside.
2. Reduce the oven to 350 F. Heat the olive oil in a large skillet over med heat. Add the garlic and chile and cook, stirring, until fragrant, about 30 secs. Add the beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5 mins. Set aside.
3. Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 inch baking dish and set aside.
4. Place a tortilla on a flat work surface. Spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the mixture on top of the enchiladas, top with the remaining salsa, and sprinkle with the onion. Cover and bake until hot and bubbly, about 20 mins. Serve hot.
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