Wednesday, January 5, 2011

Sweet Potato and Black Bean Enchiladas

My 100th post!! I'm so excited to have reached this milestone!

I got this recipe from a new blog buddy, Mandy, at Learn Laugh Cook. Mandy had this in her "What's Cookin" post that I came across in my meal planning this Sunday. I was intrigued by the combination and decided to add it to my line up! I opted to use a pre-made tomatillo salsa that I already had than make the green chili salsa on my own, due to time constraints.

This was truly a delicious dish and very healthy with nutrition facts of 134 calories, 2.3g of fat, 4mg cholesterol, 230mg sodium, 21.7mg carbohydrates, 2.5g dietary fiber and 6.4g of protein per serving. Amazing!

Grocery List:
  • 5 medium-sized sweet potatoes
  • 2-3 tsp. curry powder
  • 1/4 cup green chili salsa or tomatillo salsa
  • 1 can of black beans
  • 5-6 cloves of minced garlic
  • 1-2 tbsp of lime juice (directions say juice from 1 lime, which I estimate 1-2 tbsp)
  • 1 tsp. cumin
  • 3/4 cup skim cheese (I used Monterrey Jack)
  • 8 corn tortillas (that's what fit in my casserole dish)
  • 2 cups of veggie broth
  • Large pinch of salt
Pre-heat your oven to 350 degrees.

Start by boiling your sweet potatoes. I have to say, this was the longest part, I put the sweet potatoes in the pot whole because of a bad experience involving the knife and my finger trying to chop them uncooked. Once soft, drain and remove the skins. I found that by running them under cold water helps them cool so you don't burn your hands. I guess you could just take the time to peel them before, but this is really much faster.

Put them in a bowl and add curry powder, green chili salsa and salt. Mash potatoes together until they have a relatively creamy consistency.

Drain and rinse the black beans. In another bowl, combine the beans, garlic, cumin and lime juice then set aside.

In a casserole style baking dish, pour the green chili salsa to lightly cover the bottom.

In a medium sauce pan, heat your veggie broth to a simmer and then dip each tortilla strip in to lightly coat - don't drench, just coat. This will help them from tearing when you roll the enchilada up.

After the veggie stock bath, take each tortilla and spoon the sweet potato mixture, then spread, followed by the black bean mixture, then spread. About 2 spoonfuls of each in the tortilla, then repeat.

Once you have your enchiladas wrapped, top with a little more of the green chili sauce and sprinkle with cheese.

Pop them in the oven for 30 minutes and let cool for about 5 minutes. Dish them out and enjoy! Served with some saute veggies.


  1. Aww, thank you for the shout-out and CONGRATS on your 100th post! My family really liked these enchiladas too. Even my picky 3-year old girl ate them. In fact we ate on them two or three times because they were so filling. I used regular salsa instead of the green chili stuff. I altered a few of the measurements though and will post it on my site next week. Glad I gave you an idea and you went with it!


  2. I should have played with the measurements more. I could have either stuffed those suckers full - more so than I did - or just decreased it because I had too much leftover that went to waste. What a great little eater you have!! Looking forward to seeing your rendition!


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