Black Bean and Sweet Potato Enchiladas
Ingredients:
8 corn tortillas (may be substituted for whole wheat)
2 medium sweet potatoes or yams, cooked and cut into cubes (you can choose to peel or leave peels on)
1 can black beans
1 yellow onion, diced
1-10 jalapenos, seeded and diced (choose according to how spicy hot you want these)
1 – 2 cloves garlic, minced or chopped finely (unless you love garlic like me – then go for 3 or 4 cloves!)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder
1 Tablespoon olive oil
Guacomole (optional):
2 – 3 Hass Avocados, ripe and soft to the squeeze
1 lemon
Chile powder to taste
Season salt, Adobo or Mrs. Dash to taste
Directions for Guac:
Cut the avocados in half and scoop out the delicious insides into a bowl. Toss skin and pit. Squeeze some fresh lemon juice in there, a few dashes of chile powder and your favorite seasoning (I use Adobo). Stir it up until its, uh, well, guacamole! Taste and see if you need more chile powder. For this dish, I go a bit spicy!
Directions:
1. Saute the onions in olive oil until clear, then add garlic.
2. After onions and garlic are softened, add everything else and cook down until everything starts to thicken-up nicely.
3. Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled).
4. Spread the inside of the tortilla with some guacamole if you like, then spoon filling on tortillas, and roll.
5. You can spread a bit of the filling or guacamole under the edge to really seal these up nicely.
6. or added American effect, you may place your enchiladas on baking dish (spray with cooking spray first!), seam side down and cover with a favorite salsa. You can add a slice of Veggie Slices “cheese” or sprinkle with Veggie Shreds.
7. Bake in a 400 degree oven until everything is hot.
(I hear that Corona Light might go really nicely with this.)
Yahooooooo!!!!! Count me in!
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