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Old 11-10-2011, 04:52 PM   #1
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Join Date: Oct 2011
Posts: 165
Sweet Potato and Black Bean Enchiladas


2 cups cubed sweet potatoes
Water as needed for steaming potatoes
2 tbs olive oil
1 large clove minced garlic
1/2 tsp dried oregano
1/2 tsp ground cumin
2 cups canned crushed tomatoes
1 cup jar red mild tomato salsa
1 small can Mexican style chopped green chiles
1 15 oz can black beans
8-12 oz grated Mexican blend cheese
8 8-inch soft taco shells

Steam the cubed sweet potatoes in a large pan in about 1/2 inch water with lid on top

Cook until they are just cooked thru and then pour off any excess water and let them dry out.

Make enchillada sauce by adding olive oil to the pan and sauteeing the minced garlic to soften

Next add the dried oregano, ground cumin , crushed tomatoes, salsa and green chilies and bring to simmer

Preheat oven to 350 degrees and add the black beans to the sweet potatoes and add about a cup of the enchilada sauce and stir and combine

Place some enchilada sauce in baking dish using 1 taco shell at a time add sweet potato mix and top off with the cheese. Roll it up and place in baking dish seam side down. Ladle rest of enchilada sauce over top and sprinkle a generous amount of cheese on top. Place in preheated oven and bake 30 minutes.

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