Friday, March 13, 2015

Sweet Potato Black Bean Enchiladas


It seems a rash of babies are being born again and with that comes meal trains. I love making meals for new parents. It's my way of helping usher in that tiny new life while supporting their tired parents.


Today I brought these delicious sweet potato black bean enchiladas to a family in Molly's co-op class. They welcomed a brand, new baby girl last week. Molly's little friend is adjusting well to his new sister but dinner is always a welcome way to help those good feelings last. In addition to these enchiladas, I sent along some coconut, lime rice and rice crispy treats along with a bag full of snacks of the three year old big brother. Three year olds are notorious for not enjoying good, homemade food so I packed up some of Molly's favorite snacks in case these enchiladas did not hit the spot.

enchilada dinner

However I can say that these enchiladas really hit the spot. I highly recommend making your own enchilada sauce using Gimme Some Oven's recipe. This stuff is good, easy and cheap! 

Sweet Potato Black Bean Enchiladas
by Rebecca Mongrain
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients (8 enchiladas)
  • 1 Tablespoon vegetable oil
  • 1/2 cup diced onions
  • 1/4 cup diced green chilies (canned)
  • 1 cup sweet potato puree
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 cup corn
  • 1/2 cup diced onions
  • 8 flour tortillas
  • 2 cups cheddar cheese
  • 2 cups red enchilada sauce (see note)
Preheat your oven to 350 degrees F.
Prepare enchilada sauce, if you are making your own. I highly suggest making your own enchilada sauce using the recipe from Gimme Some Oven ( It's the best I've ever had.
In a large cast iron skillet, heat oil over medium heat. Add diced onion and cook until soft, approximately 2-3 minutes. Add green chilies and corn. Saute for 5 minutes, until corn is heated through. Add the black beans and set aside
Put together your enchiladas using an assembly line system from tortillas, enchilada sauce, sweet potato puree, bean mixture and cheese. Place down the tortilla and spread a few tablespoons of enchilada sauce over the tortilla. Add sweet potato puree and beans before topping with cheese. Roll up and place in a greased 9 x 13-inch baking dish. Repeat with the remaining 7 tortillas. Top with the remaining enchilada sauce and shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately with avocado and sour cream, if desired.
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