sweet potato black bean enchiladas

September 21, 2010 at 12:03 pm Leave a comment

yums. this is a recipe i’ve been making for years, but haven’t gone back to in a while.

this time around i was working with awkward kitchen supplies — as i always do in my thrifty new york city kitchen — so instead of having the standard glass dish to cook them up in, i had to work with the combo of cake pan and tin foil.

i also seriously over-estimated how much filling three small enchiladas would require, leaving this batch about 4000X more saucy than normal. but hey, better too much than too little right? right? maybe.

anyways, here’s what you’ll need to make some of these bad boys:

tortillas (preferably of the whole wheat/organic variety)

1 tbsp olive oil

1 clove of garlic

1/2 of an onion (i like red)

1 jalapeno, diced

1 can of black beans

1 can of diced tomatoes, no salt added

chili powder

cayenne pepper

black pepper


1 sweet potato, cut into even strips

cheese, shredded (mexican varieties)

1 jar of spicy salsa

this recipe is great because the flavors taste complex but everything is so easy.

first off, you’ll want to cook up the sweet potatoes a bit. throw those guys on a baking sheet and roast them up for at least 20 minutes at about 350-400 degrees until they’re a little tenderized. keep in mind they’re going to cook more when they’re in the enchiladas themselves so they don’t need to be done done.

then heat up some oil in a big skillet or a pot. add the garlic. add the onion. add jalapeno. let those guys cook til the rooms smells like awesome. then add the rinsed black beans and diced tomatoes. add all of the spices, to taste. i end up using a lot of chili and cayenne. now let it all simmer like you would a pot of chili. ~20 minutes over low heat until it’s thickened a little and is more of a combined mixture.

now grab whatever baking dish you’ll be using. spoon some salsa along the bottom of the dish. grab a tortilla, spoon some of the black bean mixture into it, leaving room for the sweet potato slices. it’s pretty much up to you what you want your ratio to be there — i like it to be mostly beans and then about 4 strips of sweet potato in each enchilada.

when you’re finished rolling up and assembling your enchiladas, put them in the dish with the open side down. spoon whatever is left of your bean mixture over the top, along with more of your spicy salsa.

cover the pan with tin foil, or a casserole top and pop it into the oven for at least 15 minutes. at this point i like to remove pan, take off the cover, sprinkle it generously with cheese, and then put it back in, uncovered, for another 5 minutes or so.

when that’s done. eat it.


Entry filed under: Meals.

pumpkin season eat it up

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