I know that black beans mixed with sweet potatoes and kale doesn't necessarily sound amazing.... but I was surely amazed the first time I made this recipe. It hails from Cathe Olson, author of Vegetarian Mother's Cookbook. It was given to me by one of my dearest friends (and the most amazing vegetarian cook) Lacey Story.
The sweetness of the sweet potatoes combined with the bitterness of the kale and the mellow black beans comes together brilliantly when topped with a delicious red enchilada sauce. I've included the recipe for the sauce because it's so easy to make, you'll never buy it off the shelf again.
Tricks to making this:
1. They are messy to put together - clear off some counter space before getting started.
2. The veggie prep is a little time consuming, so give yourself some time.
3. Make the enchilada sauce THEN make the filling. Don't try to do both at the same time.
Why I love it:
1. This makes a BIG tray. I strongly recommend making it over the weekend and eating the leftovers for lunch during the week.
2. It incorporates so many healthy elements AND has amazing flavors.
3. If you have picky eaters or meat eaters, you can customize their filling accordingly: beans only, beans & cheese, cheese only, beef & beans, beef and cheese, etc.
Black Bean & Sweet Potato Enchiladas
2 Tbsp. Olive Oil
1 small onion
2 small sweet potatoes, peeled & chopped into 1/2" dice
2 cups cooked black beans (or one 15 oz. can, drained & rinsed)
2 cups chopped greens (kale or spinach)
Salt & pepper to taste
10-12 whole wheat 8" tortillas
8 oz. sour cream, creme fraiche, or greek yogurt
Preheat over to 375. Heat oil in large skillet with a lid or dutch oven. Add onion and saute until soft (5-10 minutes), add sweet potatoes and cover. Cook for about 10 minutes until tender. Stir in the beans and greens, cover for 5 minutes until greens are wilted. Add a little water to prevent scorching. Season with salt and pepper.
Cover bottom of 9x13 baking dish with about 1/2 cup of the enchilada sauce. Scoop a line of filling across the width of the tortilla, spoon sour cream across the filling, roll enchilada up and place in the pan seam side down*. Cover with remaining sauce. Cover pan with foil and bake 20 minutes.
Enchilada Sauce
(this may not be authentic, but it is easy and tastes great)
1 tbsp. olive oil
1 small onion, finely diced
2 tsp. chili powder
1 tsp. cumin
2 tsp. dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 tsp sea salt
Heat oil over medium-low heat. Add onion and saute 5-7 minutes, until onion is golden brown. Stir in spices, saute 1 minutes. Add remaining ingredients and bring to a boil, then reduce heat and simmer for 15 minutes.
 |
| I used spinach this time because I had some on hand. |
 |
| *I like the sour cream on the side, rather than baked inside. I love cold sour cream with the warm enchilada. |
Comments
Post a Comment