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Sweet Potato Black Bean Enchiladas

Dear brothers and sisters in Christ, my family and those whom God loves:

This is a favorite…

Ingredients
2 medium to large sweet potatoes (3 cups diced)
1 red onion
15-ounce can black beans (or 1 1/2 cups cooked black beans)
8 ounces canned diced green chilies (or 4 ounces of cut pickled jalapenos)
1/2 tablespoon cumin
1 tablespoon chili powder
½ teaspoon garlic powder
☺ ½ teaspoon kosher salt
☺ Fresh ground black pepper
2 cups salsa
☺ 8 ounces Colby jack or old cheddar cheese, shredded
☺ 8 8-inch whole wheat flour tortillas (or 10 6-inch)
☺ Sour cream

Instructions
1. Preheat oven to 350°F.
2. Peel and dice the sweet potatoes. Place them a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
3. Finely dice 1 red onion. Drain and rinse the black beans.
4. In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, 1/2 tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
5. Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish, spread 1 cup of the salsa. Fill each tortilla with a heaping ½ cup scoop of the filling, add 1/4 cup cheese, and roll it up. Place each enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde and the remaining cheese.
6. Place in the oven and bake for 20 minutes, until the cheese is melted.
7. Serve garnished with sour cream.

This is not an original, but slightly adapted from “A Couple Cooks.

Grace be with you,
TBG †

By PT Graff

A baptized child of God's, called to be a son, husband, father, citizen of Canada and heaven and a pastor.