Sweet potatoes and black beans are a match made in heaven. One of my favorite recipes of all time is this Sweet Potato and Black Bean Chili, and over the summer, I became addicted to a basic lunch of a baked sweet potato topped with Trader Joe’s black bean spread. So when I had a hankering for enchiladas, I knew sweet potatoes and black beans would make the perfect filling. I used this recipe from Choosing Raw as my inspiration.
1 package of 12 small corn tortillas
3 sweet potatoes
1 can drained, rinsed black beans
1 onion, diced
1 tsp cumin
2 tsp chili powder
salt to taste
1 cup soy cheese
1 bottle Trader Joe’s enchilada sauce
In a large skillet with grapeseed oil, sauté onions until they begin to brown. Then add in black beans, salt, cumin and chili powder.
Meanwhile cook the sweet potatoes until soft. I did this in the microwave by piercing the potatoes with a fork and wrapping them in water soaked paper towels, then cooking them on high for about 7 minutes. Once the potatoes are cooked, dice and add them to the onions and beans, cooking a few minutes more. Remove bean and potato mixture from the stove and mash with a fork or potato masher until the potatoes are more lumpy than diced.
Scoop about 1/3 cup of the potato mixture into a corn tortilla, roll, and place seam down in a 9×13 glass baking dish. Repeat with all 12 corn tortillas and the remainder of the filling.
Pour a bottle of prepared enchilada sauce over all tortillas, and sprinkle on cheese.
Bake for 30 minutes at 350, covered, then remove the cover for the remaining 15 minutes.
We had my sister-in-law and her fiancé over for dinner on St. Patrick’s day, and even though there wasn’t a single green ingredient in this dish, we all loved it. I especially loved the simplicity of preparing it. I had prepared everything earlier in the day and just needed to pop it in the oven before we sat down to eat. If you’re not a fan of spice, don’t worry, this dish wasn’t really spicy at all, but I think it’d be great with some heat added, so if you agree, try adding in a diced jalapeno or a few shakes of chipotle powder.