Wednesday, April 28, 2010

Black Bean and Sweet Potato Enchiladas

2 large sweet potatoes, peeled and diced
1 T olive oil
1 large garlic clove, minced
1 small, fresh hot chile, seeded and minced
1 1/2 cups cooked or one 15-ounce can black beans, drained and rinsed
One 14.5 ounce can diced tomatoes, drained
1 T chili powder
Salt and pepper
2 cups fresh tomato salsa
8 large whole-wheat flour tortillas
1/4 cup finely chopped red onion

Preheat the oven to 400 degrees. 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.

Reduce the oven temperature to 350 degrees. Heat the olive oil in a large skillet over medium heat. Add the garlic and chili 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.

Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 baking dish and set aside. 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 the remaining filling mixture on top of th enchiladas, top with the remaining salsa and sprinkle with the onion. Cover and bake until hot and bubbly, about 20 minutes. Serve hot.

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