A scrumptious vegetarian main that the entire family will love.
Directions for: Sweet Potato and Black Bean Enchiladas
Ingredients
1 cup red enchilada sauce, homemade or canned, recipe follows
1 tsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 jalapeo, seeded and diced
2 cups sweet potatoes (about 1 large), peeled and cut into 1/2" cubes
1 10-oz can diced tomatoes with green chiles, such as Rotel
1 cups canned reduced-sodium black beans, rinsed and drained
cup fresh cilantro, plus more for garnishing
1 tsp ground cumin
tsp chili powder
Kosher salt and freshly ground black pepper
10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
2 cups reduced-fat shredded Mexican cheese
Reduced-fat sour cream, for serving, optional
Red Enchilada Sauce2 Tbsp vegetable oil
2 cloves garlic, minced
1 cups tomato sauce
cup reduced-sodium chicken broth
tsp chipotle chile powder
tsp ground cumin
1 - 3 chipotle chiles in adobo sauce, chopped
Kosher salt and freshly ground black pepper
Directions
1. Preheat the oven to 400F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
2. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeo and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
3. Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
4. Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
5. Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
Red Enchilada Sauce1. In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
See more: Beans, Cheese, Main, Mexican, Pepper, Potatoes, Tomatoes, Vegetables, Vegetarian