Sweet Potato and Black Bean Enchiladas

This picture probably doesn't do our dinner justice, but there's little time to take pictures when a hungry family sits waiting at the table.

Thanks to the budget section on the Whole Foods website, the enchiladas were filling and delicious. Their original recipe is found here. The recipe I am posting varies slightly from the original as I avoid spicy food at all costs and the sauce portion should have been doubled.

Ingredients:

Topping sauce:

2 cups low sodium chicken broth
2 tablespoons corn starch, dissolved in cold water

1 cup yellow peppers

4 cloves of garlic, minced

2 teaspoons cumin or chili powder, hot or mild, to taste

Enchilada Filling:
1 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped yellow peppers
1/2 teaspoon ground cumin
1/2 teaspoon chili powder mild or spicy
Sea salt and black pepper to taste

Assembly:
8 white or yellow corn tortillas (or Trader Joe's Olive Oil Wraps)
Shredded Monterey Jack cheese (or mozzarella and cheddar mixed)

Preparation:

Peel and cube 2 sweet potatoes. Boil for 15-20 minutes. Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Sauce by combining the broth, dissolved corn starch, yellow peppers, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Set aside.

In the meantime, for the Enchilada Filling, using a medium sized mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate large bowl, combine the cooked sweet potatoes with the chopped yellow peppers; add the spices. Season with sea salt and pepper.

Pour about 1/3 of the Sauce into the bottom of the baking dish. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap, roll and repeat. Top with the rest of the sauce. Top with a sprinkle of shredded cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

With perfectly round eyes and eyebrows in exclamation, H gave this dinner a big thumbs up. Enjoy!