Thursday, December 30, 2010

Sweet potato and black bean enchiladas


After all the holiday foods (read: ham) we've been eating, both my husband and I were craving something lighter and something full of vegetable matter. This recipe is adapted from one of my new cookbooks, Clean Food. This cookbook is full of great recipes utilizing seasonal produce and whole foods. I did change the recipe a bit (and I used cheese, because I love cheese), but the overall idea was inspired from reading this book. We were both really pleased with how these tasted and I'll be making them again. They were satisfying and filling, while packing a lot of vegetables and fiber. This recipe will serve about 4 people (even more if you serve it up with some brown rice). 

Sweet potato and black bean enchiladas
2 medium-large sweet potatoes
juice of 1 lime
1 can (15 oz) black beans, drained and rinsed
4 scallions, thinly sliced (greens and whites divided)
2 cloves garlic, minced
1/3 cup bell pepper, diced
1/3 cup frozen corn
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon coriander
sea salt and black pepper, to taste
1-1/2 cups prepared salsa (I used roasted tomato that was of medium heat)
olive oil
1/2 to 3/4 cup grated cheddar or jack cheese
fresh cilantro, minced (optional)
avocado, diced (optional)
7 to 10 whole wheat tortillas (fajita-sized/6-inch)

Preheat the oven to 400 degrees. Place the sweet potatoes on a baking sheet and bake until soft, about 45 minutes. Remove from the oven and set aside to cool.

In a medium skillet, warm about 1 tablespoon of olive oil over medium heat. Add the scallion whites, garlic, and bell peppers and stir. Cook, stirring occasionally, for about 5 minutes. Add the cumin, paprika, coriander, salt and pepper and stir. Add the corn and cook for about 2-3 minutes. Add the black beans and about 1/4 cup of salsa and gently stir. Remove from heat.

Peel the sweet potatoes and add them to a large bowl with the lime juice. Mash with a potato masher. Stir in the bean and vegetable mixture.

Spoon the filling into each tortilla, roll up, and place in a shallow baking dish seam side down. Continue until all the filling is used. Spoon the remaining salsa over the top and then top with cheese.

Place in the oven and bake for about 10-15 minutes, or until the cheese browns and bubbles. Remove from the oven and top with the scallion greens, cilantro, and avocado, if using.


What was I cooking one year ago?: carrot soup with orange

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