Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

Can we talk about sweet potatoes for a second?  How have I not realized the amazingness of these potato cousins?  Last weekend Bill and I went on my first backpacking trip to Havasupai Reservation– it was kind of a pseudo backpacking trip because we only carried our packs in and out, but let me tell you, 10 miles each way in triple digits trekking in sand with 20+ pounds on your back, that counts as the full Monty in my book!  We were lucky to have an awesome group who prepped all of our meals and brought a cooler {using a mule} to the campsite.

Unluckily, the first night there our cooler up being the victim of wild animal attack– see you later salami, carne asada and chicken apple sausage.  Don’t worry they left us all the veggies!! Thanks to our group’s quick thinking, we ended up subbing in some sweet potatoes for the missing breakfast meat and had some BOMB breakfast burritos.  You couldn’t even tell the dish was missing a huge element, the sweet potatoes totally saved our morning!

Don’t get me wrong, I love ordering a basket of sweet potato fries whenever I see them on a menu, but how have I not made a recipe with them until now?  The possibilities seem endless, swapping these into a breakfast burrito like on your trip, serving a spicy Thai curry chicken over these babies, and even just a simple mashed sweet potato side.  I’m all over it.

Sweet Potato & Black Bean Enchiladas

ingredients:
1 28-ounce can whole peeled tomatoes
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 large onion, chopped
2 tablespoons olive oil
kosher salt and black pepper, to taste
2 cloves garlic, chopped
1 15.5-ounce can black beans, rinsed
1 medium sweet potato, peeled and coarsely grated
2 teaspoons dried oregano leaves
2 cups Cheddar cheese, grated
8 6-inch flour tortillas
1 scallion, chopped as topping

Sweet Potato & Black Bean Enchiladas

directions:
Preheat oven to 450° F. In a blender, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the remaining onion, the garlic and cook until softened, about 2 to 3 minutes. Add the black beans, sweet potato, oregano, and ¼ teaspoon each salt and pepper.Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes.

Sweet Potato & Black Bean Enchiladas

Transfer to a large bowl and let cool. Stir in 1 cup of the cheese. Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of Cheddar. Bake on the top rack of oven until the cheese is brown and bubbly, 15-20 minutes. Top with chopped scallions and serve warm.

Sweet Potato & Black Bean Enchiladas

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