Pages

Friday, September 16, 2011

Black Bean and Sweet Potato Enchiladas

It seems that I make almost weekly posts about some sort of Mexican-ish food.  If you know my husband, you understand.  Also, you won't be surprised that this morning he mentioned I had said I would make tacos soon and that hasn't yet happened.  And he's wondering what the delay has been.  He's going to have to wait a little longer, and survive with enchiladas in the meantime. 

You can easily substitute canned black beans in this recipe, which would make the whole thing super fast and easy.  I opted for the long approach and made black beans in the crock pot.  If you have the time, it's so worth it.

So, first we'll start with the black beans.  I soaked a one pound bag of black beans overnight.  The next morning, I drained, rinsed, and added just enough fresh water to cover.  Also into the crock pot went a chopped onion and sliced jalapeno.  Don't forget to use a plastic bag or gloves when handling hot peppers.  I forgot on the enchilada step (I didn't forget, I was lazy), and had to soak my burning hands in olive oil.  Cooked on low for about 6 hours, and then high for 2.  You can cook on low the whole time, I just wanted them to thicken up a bit more.

This makes a lot of black beans.  Almost double what I needed for the enchiladas, so I just ate them by the bowlful, topped with hot sauce, cheese, and sour cream for dinner for two nights in a row. You can mix them with rice, serve as a side along some spicy shrimp or seared fish, make huevos rancheros, eat cold out of the container in the fridge, whatever you like. 

Black Bean and Sweet Potato Enchiladas
2 cups black beans
2 cups diced sweet potato
1 diced bell pepper
1 minced hot pepper
1 cup enchilada sauce
6 tortillas (I used 8 inch size)
1 cup shredded cheddar cheese (I used a mix of cheddar and jack, because it was leftover)
Optional toppings: hot sauce, sour cream, avocado

Preheat oven to 425.
In a saucepan with a steamer insert, steam diced sweet potato for 5-10 minutes until soft.  Add in peppers for the last couple minutes, just to soften slightly.
Mix black beans and sweet potato mixture together.  Using your spoon, split the mixture into six portions of approximately equal quantity.  I just draw lines so I know roughly how much to put in each tortilla.

In a rectangular baking dish, spread a thin layer of enchilada sauce on the bottom.
Spread black bean and sweet potato mixture in each tortilla, roll, and put in baking dish seam side down.
Pour remaining enchilada sauce over the top of the rolled tortillas.  Sprinkle with cheese.
Bake for 10-15 minutes until bubbling.







2 comments:

  1. Mmm, enchiladas. We love Mexican in my house too.
    Also, I really need to try making beans in the crock pot. Canned beans are pretty cheap as is so I get lazy but I'm sure it will be even cheaper but more importantly, tastier.

    ReplyDelete

photo 1-1 photo 1-2