...even though it is not really Monday at all!
I got this recipe off one of my favorite vegetarian cooking blogs.... A Couple Cooks.
This was REALLY yummy. Surprisingly yummy! I bookmarked the recipe more out of curiosity than anything. It was one of those times when I thought, "well, I like sweet potatoes....and I like black beans...but will I really want to eat them together??" ; )
But, yes, oh yes, you want to eat them together! This was a keeper and I can't wait to make it again.
Here's what you'll need:
2 medium to large sweet potatoes (3 cups diced)
15 oz. can black beans
8 ounces canned diced green chilies (about 1 cup)
1 medium red onion
½ tablespoon cumin
1 tablespoon chili powder
½ teaspoon garlic powder
½ teaspoon kosher salt
Fresh ground pepper
about 2 cups salsa verde (or homemade tomatillo salsa)
1 cup Colby jack cheese, shredded
8 whole wheat flour tortillas (or 10 6-inch)
Sour cream
Fresh cilantro, to garnish
Preheat the oven to 350°F.
Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes. Drain and place in bowl.
Now to prepare the filling: Finely chop the red onion. (I decided to saute my onion for about 5-7 minutes. It helps my kids to eat them better!)
To Mix the Filling: In a large bowl, combine the cooked sweet potato, drained black beans, red onion, green chilies, ½ tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ¼ to ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
To make the enchiladas... In a large baking dish, spread ¾ to 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up.
Place in the oven and bake for 20 minutes, until the cheese is melted.
Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro, if desired. (I only had romaine lettuce, but sour cream & cilantro would be fabulous!)
