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Black Bean and Sweet Potato Enchiladas



Black Bean and Sweet Potato Enchiladas
Vegan Planet, by Robin Robertson
Serves 8; 6 points per serving

2 large sweet potatoes, peeled and diced
1 Tbsp olive oil
1 large garlic clove, minced
1 small, fresh hot chile, seeded and minced
1 1/2 cups cooked or one 15 oz can black beans, drained and rinsed
One 14.5 oz can diced tomatoes, drained
1 Tbsp chili powder
salt and freshly ground black pepper
2 cups salsa of your choice
8 large flour tortillas
1/4 cup finely chopped red onion

1) Preheat oven to 400 degrees F. Arrange the sweet potatoes in a single layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 minutes. Remove from the oven and set aside.

2) Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

3) Spread a thin layer of salsa over the bottom of a lightly oiled 9 x 13 baking dish and set aside.

4) Place a tortilla on a flat work surface. Spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the remaining tortillas and filling mixture. Spoon any remainin filling mixture on top of the enchiladas, top with the remaining salsa, and sprinkle with the onion. Cover and bake until hot and bubbly, about 20 minutes. Serve hot.