sweet potato and black bean enchilada

sweet potato and black bean enchilada

this poorly taken photo is an embarrassment, there's so many things wrong with it! besides composition how about that white plate that looks pink? urgh. i'm determined to get myself a copy of photoshop elements this summer and give myself a proper tutorial on how to edit my digital photos. i know photo editing won't magically turn my photos into press perfect images, but it certainly will help me turn that plate white!

why all the complaining about this photo? because this dinner was just so good, that i feel badly my photo can't possibly give it any justice.

strange as it may sound, but i made the conscious decision to stop eating all those "fake meat" products when i decided to eat real foods, including meat. oh sure, i made a lot of great dishes from my favorite vegetarian cookbook by deborah madison but eventually convenience took over and it was as if eating vegetarian became only about pretending to eat what i didn't (boca burgers, smart bacon, etc), instead of creating new dishes that were worthy on their own. how did that ever make sense? and have you ever looked at the ingredients on those things? the list is just as long and convoluted as some of your typical processed junk food, maybe just minus the high fructose corn syrup.

and that's why this dinner was just so good. it was everything that a vegetarian dish should be -- real ingredients with all the right flavors, a little sweet and a little salty, and filling without making you feel over stuffed. i started thinking that even my meat eating friends would be impressed! honestly i can't remember exactly why i liked it so much but the minute i finished it, i mentally checked it as one of those recipes i would definitely make again. so forgive me for the bad photo, because it's the only one i have, but i hope my words have at least convinced you to give it a try!

sweet potato and black bean enchilada: serves 4
adapted from whole foods market (original recipe click here)

1 jar of green chile sauce (we cheated and bought a jar of chile sauce, but it's easy enough to make your own and it's included in the printable recipe)
1 can black beans, rinsed and drained
4 garlic cloves, minced
fresh juice from 1 lime
2 cups cooked diced sweet potato
1/2 cup chopped roasted green chilies
1/2 tsp ground cumin
1/2 tsp chili powder
salt and pepper to taste
2 tb chopped fresh cilantro
8 small flour tortillas (we couldn't find fresh corn tortillas the weekend we made this, so had to deal with the flour ones -- which technically makes it more like a mini burrito than an enchilada, but either way it's all good!)
4 ounces shredded monterey jack cheese

1. preheat oven to 350F. to make enchilada (mini-burrito) filling, combine the black beans with minced garlic and lime juice. toss to coat the beans and set aside.

2. in separate bowl, combine the cooked sweet potatoes with the chopped green chilies, and the spices and season with salt and pepper.

3. pour about 1/4 cup of the green chile sauce on to the bottom of a large baking dish. assemble each enchilada separately by laying the first tortilla in the baking dish, wetting it with the sauce. spoon 1/8 of the sweet potato mixture down the center and top with 1/8 of the black bean mixture. wrap and roll to the end of the baking dish, and repeat with the remaining tortillas.

4. spoon any leftover mixture around the sides, top with a generous coating of the chile sauce, and sprinkle with the shredded cheese.

5. bake for 20-25 minutes or until they're piping hot and sauce is bubbling around the edges. mid-way through, we topped with a little bit of chile sauce to keep the flour tortillas from drying out (not sure if this is an issue with corn, but you might want to just check).

1 comment:

  1. This is so healthy! Thanks for sharing. I want to share this to my mom.
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