These were yummy! Even Mark liked them (well for being meatfree)! *cue heavenly chorus* And they were super easy. Bonus! So seriously, you should try them, like now!
I got the basic idea from A Couple Cooks, Their recipe seemed very spicy and VERY oniony, so I made quite a few changes. The recipe that follows is the way I made it. If you want to see their version just click on their blog link.
Sweet potatoes (about 2 cups, diced)
1 15 oz can black beans (drained and rinsed)
1/2 medium sized red onion, diced (this may even be a bit much...just go for how oniony you want it)
1 4 oz can diced green chiles
1/2 Tbsp cumin
1 Tbsp chili powder
Sprinkle of salt and pepper
1 10 oz can green enchilada sauce (I don't think I used the whole can. Just pour on how much you like)
Shredded colby jack cheese
8 flour tortillas
guacamole or sour cream for toppings (I made a basic guac but added some plain yogurt to make it a bit creamier)
Preheat oven to 350 degrees.
Peel and dice potato. Throw in a sauce pan, cover with water, and sprinkle in some salt. Bring to a boil and boil until tender.
Combine tender diced potatoes, black beans, diced onion, green chiles, cumin, chili powder, salt and pepper in a bowl and mix.
Warm up tortillas in microwave to soften. Pour some green enchilada sauce in the bottom of a greased 9x13 casserole dish.
Spoon some mixture into a tortilla, sprinkle on some cheese, roll up, and place in the pan seam side down. Continue until mix is all gone.
Pour some more enchilada sauce over the top of the enchiladas (as much as you like), sprinkle some cheese on top, and throw in the oven - about 20-30 minutes.
Serve with guac and/or sour cream and enjoy!
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