Monday, December 10, 2012
I first experienced the deliciousness that is sweet potato + black beans earlier this fall when I made this quinoa. Ever since then, I've been bookmarking recipes that use the combo - tacos, pizza, quesadillas, etc. These enchiladas were first up though, especially when I saw that they use salsa verde - my favorite salsa!
They came together quite easily. I actually made the filling during Smith's nap time, then just assembled and baked them when Joey got home from work. The filling is pretty simple - sweet potatoes, a can of black beans, and a few simple seasonings. I also added some chopped Swiss chard, because I had it on hand and like to add extra greens whenever I can. It definitely added an extra heartiness to the finished product, not to mention giving them a big nutritional boost! I think spinach would work well too, or just leave the greens out if you don't like them. Also, feel free to use corn or flour tortillas - everyone has a preference. I actually made half of them with corn and half with whole wheat + flax seeds, and I like the flour better. I thought the tortillas were a bit sturdier and made the enchiladas feel a little more substantial.
I know everyone is busy with holiday baking, shopping, gift wrapping, tree trimming, etc... but you still have to eat dinner! So make it a healthy and tasty one, make these enchiladas, then enjoy a few extra cookies for dessert :)
Sweet Potato & Black Bean Enchiladas with Salsa Verde
adapted from A Couple Cooks
Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.
Place the sweet potatoes in a large skillet and add enough water to just cover the potatoes. Cook over medium heat for about 10-15 minutes, until they are softened but not mushy. Transfer to a strainer and return the skillet to the heat.
Add the oil, then the onions. Sauté until softened, stirring often. Add the garlic, cumin, chili powder, salt, and pepper, and cook until fragrant, abut 1 minute. Stir in the swiss chard, cilantro, and black beans, and cook, stirring constantly, until the chard wilts and the beans are heated through, 2-3 minutes. Gently stir in the cooked sweet potatoes and remove the skillet from heat and stir in about half the cheese.
To assemble the enchiladas: Spread about 3/4 cup of the salsa verde on the bottom of the prepared baking dish. Wrap the tortillas in a damp paper towel and microwave about 30-60 seconds.
Fill each tortilla with about 1/3 cup of the filling, and roll tightly. Place seam side-down in the baking dish, and repeat with the remaining tortillas and filling. Pour the remaining salsa verde over the top, then sprinkle with the remaining cheese.
Bake about 20 minutes, or until the cheese is melted and bubbly and the filling is heated through. If the cheese browns too quickly, cover the dish with foil. Sprinkle enchiladas with chopped cilantro and serve.