This recipe was downloaded from Whole Foods Market Budget Recipe Challenge. It’s a great week night meal that’s high in Vitamin A, fiber, lean protein and low in fat. I make mine with whole wheat tortillas, but you can use corn tortillas to make it gluten free (as the original recipe calls for).
Sweet Potato and Black Bean Enchiladas
1 (15-ounce) can black beans, rinsed and drained
4 cloves fresh garlic, minced
Fresh lime juice from 1 large lime
2 heaping cups of cooked diced sweet potatoes (steam the diced sweet potatoes before baking)
1/4 cup chopped green chiles (original recipe calls for 1/2 cup roasted, we just used frozen ones from last summer’s bounty. They are more spicy, so we decreased the amount.)
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
1 (8 ounce)can of store-bought enchilada sauce (or homemade)
1/2 cup of shredded Monterey Jack cheese
8 whole wheat flour tortillas
2 tbsp chopped fresh cilantro
Low-fat sour cream (optional)
1. Preheat your oven to 350 degrees F. Choose a baking dish that will hold 8 tortillas wrapped up. 9×13 should be good.
2. Peel and dice the sweet potato. Add diced pieces to a vegetable steamer and steam over boiling water for approximately 7 minutes.
2. Meanwhile, using a large mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
3. Add the cooked sweet potatoes to the bowl with the black beans.
4. Add chopped green chiles, and spices. Season with salt and pepper.
5. Pour about 1/4 cup of Enchilada sauce into the bottom of the baking dish.
6. To assemble the enchiladas, place 1 tortilla on a clean plate. Spoon 1/8 of the black bean and sweet potato mixture into the center of the tortilla. Fold over two sides (can be open at the ends).
7. Carefully, lift the filled tortilla and place into the pan with the enchilada sauce, open end facing down. Continue with the remaining 7 tortillas until all the mixture is gone.
8. Cover enchiladas with remaining enchilada sauce and sprinkle with Monterey Jack cheese.
9. Bake for 20-25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
10. Serve with cilantro, low-fat sour cream and salsa.