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Sunday, December 13, 2009

Black Bean and Sweet Potato Enchiladas

(pre-oven...I forgot to snap a pic when I removed them!!)

I love babies and I haven't had the chance to hold one in WAY too long (nor am I ready for my own!!), so when my brother-in-law's good friends had a baby, I jumped at the chance to bring them dinner, clearly with an ulterior motive :) I made two different kinds of enchiladas--chicken (recipe to be posted tomorrow), for the traditional-folk, and these black bean and sweet potato enchiladas, for the adventurous.

I'd never made these before, but I love anything with sweet potatoes and when I googled "sweet potato enchiladas", I found a yummy-sounding recipe and went with it. These are a different spin on the typical cheese-oozing enchiladas, but they are so good! I already can't wait to eat them again.

Black Bean and Sweet Potato Enchiladas
recipe adapted from here

-2 large (I used 6 pretty small) sweet potatoes, peeled and diced
-1 tbsp olive oil
-1 large garlic clove, minced
-1 15 oz. can black beans, drained and rinsed
-1 14.5 0z. can diced tomatoes, drained
-1 tbsp chili powder
-salt & pepper, to taste
-2 cups salsa
-8 large flour tortillas (did half white and half whole wheat)
-1/4 cup finely chopped red onion

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they're tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt & pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.

3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13 baking dish.

4. Place a tortilla on a flat surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Repeat with remaining tortillas. Line the rolled tortillas up next to each other in the baking dish, seam side down. Top with remaining salsa and red onion.

5. Cover and bake for approximately 20 minutes, until casserole is hot and bubbly.