¡Black Bean and Sweet Potato Enchiladas!

¡Hola!

¡Enchiladas!

Alright, that’s about as much Spanish as I can think of right now and it was mostly just  an excuse to use the super fun double/upside down exclamation point. That said, today I made a delicious new recipe! As you probably already read in the title (if you’re paying attention to things like that), I cooked some black bean and sweet potato enchiladas. I found the recipe online and thought it seemed like an interesting take on the traditional enchilada. I love black beans and I love sweet potato even more, so I was pretty sure there would be no way that I could mess these up in a way that would not still be delicious. I was right! The recipe was more of  guideline than anything, which is great because it makes it even easier to adjust things to your own taste.
Here’s what I did:
I cut one small and one large sweet potato into medium sized cubes (about 1/2-3/4 of an inch). I put them in a pot with some water and steamed them until they were softened slightly but not mush. While those were steaming I opened a can of black beans, drained, rinsed, and put them in a small bowl. I squeezed one lime over them (after rolling it and dipping it in the boiling water to make it a little bit juicier, of course). I chopped up 4 cloves of garlic (minced, quite small) and added them to the bean mixture. By this time my beautiful orange sweet potatoes were ready. I drained the water off and then mashed them lightly with a fork. Next, I added the spices! I used 1/2 tsp of cumin, a touch more than 1/2 tsp of chipotle chile powder, a third of a bunch of fresh cilantro, and salt and pepper to my taste. This next part was the most fun! I used flour tortillas, but I am pretty sure corn is more traditional. Anyways, I laid out the tortillas and spooned first the sweet potato mixture, and then the bean mixture into them. I rolled them up, tightly, then lined a casserole dish (with some canned green enchilada sauce already on the bottom) until it was filled. I poured some more sauce over the top and then added some low-fat mexican cheese mix (okay, maybe I got a bit lazy with the canned sauce and pre-shredded cheese, but I was super hungry!). I put the dish in the oven for about 23 minutes (officially 20-25 minutes) and pulled out a heavenly, cheese-covered, spicy masterpiece of culinary excellence! No exaggeration there, I promise!
Here is the end result:

I served it (to myself) with some fresh and delicious avocado.

Here’s one last picture, it’s a close-up so that you can see the gorgeous colours! It was perfect to brighten up a wintery cold day.

Thanks for reading!
-Hannato

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