Sweet potato and black bean enchiladas

Like many great food discoveries this recipe came about accidentally. When our daughter was 9-months old and learning about flavor & food we pureed black beans and sweet potatoes together for a yummy dinner. Unfortunately (for her), the combo was not popular with our kiddo. We found ourselves with a Ninja full of “baby food” that we were determined to use.

We honestly don’t remember why we decided enchiladas were the thing to try. Maybe we were craving Mexican food? Who knows, but years later this is still a favorite at our house. Even our once-picky daughter cleans her plate.

This recipe is a little different. We don’t need to puree food at our house any more, so we generally don’t do it. But if you aren’t a fan of chopping, then go ahead and cook your potatoes in the oven and then puree them with the black beans. Otherwise:

Set out your ingredients and heat oven to 350 degrees.

Clean and cube your sweet potatoes. Saute them with some oil and water until they are soft. Add your preferred spices. Chop onion and add to your sweet potatoes. Lastly, throw in the black beans.

One at a time, heat both sides of your tortillas in a little oil. It’s easiest to flip using tongs (not a spatula).

Put your sweet potato filling in the tortilla and fold it closed. Then pour just a little salsa into your ungreased pan and pack your enchilada in. Repeat until the pan is full.

You may have a little filling left over or a tortilla or two left over depending on how thick or thin you made your enchiladas.

Pour the rest of the jar of salsa over your enchiladas. Make sure everything is covered. Top with cheese if you want.

Bake for 20 minutes or until bubbly. Broil for 1-2 minutes for a crispy top.

Serve! Add avocados, crema, sour cream, extra cheese, a side of rice, whatever you are feeling.

Ingredients

• 2 – 3 medium sweet potatoes
• 1 can black beans
• 1 medium onion
• 6 – 8 tortillas
• coconut oil (or your preferred oil / fat)
• cumin – to taste
• black pepper – to taste
• garlic – powder or cloves – to taste
• 1 jar of Beba’s Pfresh Tomatillo Salsa
• 6 X 12″ pan

Optional toppings

• avocado
• cheese
• crema / sour cream
• cilantro

Directions

1. Heat oven to 350 degrees.
2. Clean and cube your sweet potatoes. Saute them with some oil and water until they are soft. Add your preferred spices. Chop onion and add to your sweet potatoes. Lastly, throw in the black beans.
3. One at a time, heat both sides of your tortillas in a little oil. It’s easiest to flip using tongs (not a spatula).
4. Put your sweet potato filling in the tortilla and fold it closed. Then pack it into your ungreased pan. Repeat until the pan is full. You may have a little filling left over or a tortilla or two left over depending on how thick or thin you made your enchiladas.
5. Pour the jar of salsa over your enchiladas. Make sure everything is covered. Top with cheese if you want.
6. Bake for 20 minutes or until bubbly. Broil for 1-2 minutes for a crispy top.
7. Serve! Add avocados, crema, sour cream, extra cheese, a side of rice, whatever you are feeling.

Notes

• I like to layer spices. So, I slowly add them in. Remember that you can always add more, but it is really hard (an not possible) to un-mix a tablespoon of cumin.
• You know your tortillas are ready to flip when they start to puff up.