Wednesday, December 28, 2011
Sweet Potato and Black Bean Enchiladas
I've often gone to Mexican restaurants and seen this meatless option on the menu and wondered who would bother when there was beefy, cheesy sumptious entrees to be had but now I'm converted. The sweetness of the potato is a nice contrast to the mild spice in this dish and I even had the meat eaters singing the praises of this vegetarian meal.
2 cups cooked mashed sweet potatoes (about 1 large or 2 small potatoes), mashed with 1 tablespoon butter
1 can canned black beans, drained and rinsed
2 cups shredded cheddar cheese, divided (could use queso fresco or a combo of both cheese)
1 teaspoon chili powder
1/2 teaspoon cumin
Pinch of cinnamon
1/4 teaspoon salt
1 can creamed corn
1/2 cup sour cream
1 16-ounce jar fire-roasted tomato enchilada sauce (I just used Trader Joe's Enchilada sauce but would be good with the fire roasted if you have it)
8-10 flour tortillas
Cilantro and avocado for garnish, if desired
Heat oven to 400 degrees.
In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cumin, cinnamon, and salt until well combined.
Whisk together creamed corn and sour cream in a small bowl. Add about 1/2 cup of the mixture to the sweet potato mixture and set the rest aside.
Pour half of the enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.
Pour reserved sweet corn sauce on top of the tortillas, then drizzle with the remaining enchilada sauce. Sprinkle with remaining 1 cup cheese. Bake 20 to 25 minutes or until golden brown and bubbly. Serve enchiladas with cilantro and avocado, if desired. You can also make a little extra of the sour cream mixture to drizzle on top as shown above.