It seems I’ve been on a Mexican style cooking kick. Today is one more edition to your fiesta recipes. Sweet potato enchiladas. I adapted this recipe from one Jessica Anne posted at Adventures with Three Girls. It’s a simple tasty recipe. There’s a surprise- it’s vegan. No beef or even cheese to be found. I know you are shocked. Your taste buds won’t be.
Sweet Potato Enchiladas
- 2 medium sized sweet potatoes
- 1 can of black beans
- fresh cilantro
- 1 large or 2 small tomatoes
- 1/2 cup or chopped green or black olives
- 1 tsp ground cumin
- 1 1/2 tsp chili powder
- juice of 1/2 lime
- salt and pepper
- Large tortillas, at least 6, I use the Food for Life rice tortillas
- Avocados or guacamole to garnish
- Peel, chop and boil the sweet potatoes until soft. Drain. Add cumin and salt and pepper, mash.
- Drain and rinse the black beans. Put them in a small bowl. Add salt and pepper, chili powder, 1 tbsp of chopped fresh cilantro, lime juice. Mash lightly. You can add some extra heat in here if you are brave.
- Chop tomatoes and mix them into the black bean mixture.
To assemble: Lay a tortilla out. Scoop a scant 1/4 cup of sweet potato mix and a scant 1/4 cup of black beans onto the tortilla. Sprinkle a few olives, or omit if you are an olive hater.
Fold up the sides, then the bottom. Roll slowly into a log. If you have overstuffed, there will be filling everywhere. Take some out and try again.
Place the enchiladas into an oven safe pan. I used a 8 x 5. I drizzled the top with a little olive oil and chopped cilantro. If you could not manage without cheese, by all means, cheese it up.
Bake at 350 for about 20 minutes.
Serve with guacamole and enjoy. Ole!