I’m really blessed. That has very little to do with the enchilada recipe I’m about to share with you, but I think it’s important to take a minute out of the day, and just reflect on how lucky we all are. I’m loving life, and even though it’s been a little hectic and crazy, I’m still finding time to just be still for a few minutes, and enjoy everything life is throwing my way.
When life gets a little crazy, I like to spend some time in the kitchen. So when I got home on Monday night, I was ready to commit some time to cooking. I’m glad I did, because it really helped me unwind before my small group.
Isn’t it amazing how slowing down a little bit can really change your perspective?
Anyways. Back to that recipe. This one is a little bit more complicated than most of my recipes, but it’s worth it, I promise. And it’s not complicated. You can handle it, and you’ll be glad you gave it a shot.
Black Bean and Sweet Potato EnchiladasPrint
Black Bean and Sweet Potato Enchiladas
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 3
- 1 tbsp olive oil
- ¼ tsp minced garlic
- ½ medium onion
- 1 medium sweet potato
- 2 medium vine tomatoes
- ½ cup prepared salsa (or an extra tomato)
- ½ cup water
- 1 cup shredded cheddar cheese, divided
- 1 can black beans
- ½ cup corn
- ¼ tsp Chipotle chili powder (or regular chili powder)
- ¼ tsp dried cilantro
- 8 corn tortillas
- 3/4 cup green chili enchilada sauce
- Preheat oven to 350.
- In a large skillet, heat the olive oil over medium heat.
- Dice the onion, and add into the olive oil, cooking for 5-6 minutes, or until the onion starts to soften.
- Dice the sweet potato and tomatoes.
- Add into the skillet with the salsa and water. Let simmer for 15-20 minutes, or until the sweet potatoes soften.
- Gently mash the sweet potatoes with a fork or potato masher. You’ll basically want everything to get kind of mashed up.
- Stir in ½ cup of the cheese, black beans, corn, chili powder and cilantro.
- Let cook for 5 more minutes, then set aside and let it cool slightly.
- Pour about ½ cup of the enchilada sauce to the bottom of a baking dish. I actually used a loaf pan, because the width was perfect for the tortillas, but you can use an 8×8 pan if that’s easier.
- Add about ¼ cup filling to each tortilla. Roll, and place in the pan, (on top of the sauce) seam side down.
- Once you’ve rolled them all and filled your pan, cover with remaining sauce and cheese.
- Bake at 350 for 20 minutes.
- Then broil for 5-10, or until the cheese begins to brown. Let sit for a few minutes, and serve! It’s excellent with chips and salsa!
I’d never used sweet potatoes in a Mexican dish before, but they were perfect! Now that I’m past my sweet potato + almond butter obsession (seriously try it, it’s so good) I think I found a new favorite way to use up the orange spuds.