Changing one’s diet and lifestyle basically gives us permission to try new dishes, new recipes, new tastes….
Although the following recipe took a little prep time, it tasted great….and reheating the leftovers was awesome!
NOTE: We prefer mild to hot, so many of you will need to up the amount of “heat” in the spices, even adding fresh hot chili pepper. Pair this with a side salad and stuffed acorn squash and the result is quite yummy.
Black Bean and Sweet Potato Enchiladas
2 large sweet potatoes, peeled & diced 3 Tablespoons chili powder
1/4 cup water salt and pepper
2 cups tomato salsa 1 15 oz can black beans, rinsed 1/4 cup finely chopped red onion 8 Ezekiel tortillas
1 14.5 oz can diced tomatoes, drained
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Arrange the peeled and diced sweet potatoes in a single layer on the baking sheet and roast until tender, turning once, about 20 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
Heat the water in a large skillet over medium heat. Add the beans, tomatoes, chili powder, and salt and pepper to taste Stir in the sweet potatoes and simmer for 5 minutes. Set aside.
Lightly oil a 9 x 13 baking dish. Spread a thin layer of salsa over the bottom of the dish and set aside.
Let’s talk tortillas next. We use Ezekiel brand tortillas because they are whole grain with no added oil or fat. If this is a no-issue for you then just use flour tortillas of your choice.
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 remaining tortillas and the filling mixture. Spoon any remaining mixture over the top of the enchiladas, top with remaining salsa, and sprinkle with the chopped onion. cover and bake until hot and bubbly, about 20 minutes. Serve hot.