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Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas

We like to call these Halloween Enchiladas, because the filling is orange and black! And what an inspired idea it is to combine sweet potato and black beans: you get great nutrition without animal products.

This creative, zesty enchilada casserole is simply bursting with flavor: try making a batch for your own little ghoulies and ghosties! Using canned beans and store-bought salsa makes it a quick and easy supper to make.

INGREDIENTS

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.

2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.

3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside.

4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.

5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately.

Serves 8.

Read more: Food, All recipes, Entrees

Inspired by Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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10 comments

+ add your own
7:42AM PST on Feb 20, 2012

Thanks

3:54AM PST on Nov 19, 2011

great recipe thanks

12:43AM PDT on Sep 22, 2011

Great recipe. Thanks.

12:45AM PDT on May 24, 2011

Thanks for the article.

1:12PM PDT on Aug 15, 2010

What an nteresting combination! I will try it for sure.

8:01PM PDT on Mar 24, 2010

we made this tonight we added green enchilada sauce also used a small can of green chilies and added black olives and used sprouted tortillas yum yum !!!

12:56AM PST on Mar 5, 2010

nice

6:25AM PST on Feb 11, 2010

Well now, that recipe looks really good. Must try it. Soon.

10:14AM PST on Feb 2, 2010

Sounds absolutely delicious!

5:18PM PST on Dec 27, 2008

These are soooo delicious! What a wonderful recipe! Easy, economical, filling, festive AND healthy?!? What more could a veg girl ask for? I made this for my non-veg family on a trip home for the holidays, and they loved it. I served these with a salad with cilantro dressing, which complemented the sweet potatoes and black beans, as well as the cilantro in the salsa I used, and mmm.

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