Black Bean & Sweet Potato Enchiladas

I am in the middle of a verified baby boom.  I have 15 friends who have either had babies or are having babies between the months of February and August.  FIFTEEN.  Some are having their first, others their third, and some their fourth or fifth.  Some {ahem…one} is even having twins!  My calendar is filled with due dates, baby showers, and parties.

I love it.

There is nothing cuter than a fresh little baby.  All of their little noises and cries that make my heart go pitter patter.

I also love helping out the moms.  I love cooking meals and watching older siblings for a few hours to give moms a break.  I will come up with any reason to see a little baby just days or weeks home from the hospital.  Little newborns are adorable.

One of my girlfriends just had her third baby two weeks ago.  Her middle son and Homeslice are in the same playgroup so when her new baby boy was born I quickly offered to bring her a dinner.  Three boys?  I knew she would need something.

These enchiladas bring together a pretty trendy flavor combination.  I am addicted to black beans and sweet potatoes.  I love them together, because the flavors just go so well.

This is a huge recipe.  It makes 16 enchiladas.  I made 8 for her family and 8 for ours.  If you don’t need that many you can half everything or freeze half.  Whichever works for you.

Black Bean & Sweet Potato Enchiladas

Ingredients:

• 5 medium sweet potatoes
• 1 red onion
• 2 cloves minced garlic
• 2 tbs Rotel sauce {if you don’t have this use 2 tbs tomato paste in addition to what the recipe instructs}
• 2 tbs tomato paste
• 4 cans black beans
• 4 cups salsa
• olive oil spray
• 1 tbs olive oil
• 4 cups Mexican mix shredded cheese

Directions:

1.  Preheat the oven to 350 degrees.  Line a baking sheet with aluminum foil and spray with olive oil.

2.  Pierce the skin of the sweet potatoes with a fork.  I like to pierce about 6-8 times per sweet potato.  Place the sweet potatoes on the baking sheet and stick in the oven for about 75 minutes.

3.  When there is about 20 minutes left for the sweet potatoes, dice the red onion into bite-size pieces.

4.  Heat 1 tbs of olive oil in a large skillet with high sides {or a pot would work}.  When warm, add the red onion.  Cook on medium heat.

5.  When the onions are soft {about 10 minutes}, add the Rotel sauce, tomato paste, and garlic.  Mix well.  Cook another 10 minutes on medium.

6.  Drain the cans of black beans and add them to the onion mixture.  Mix thoroughly.  Leave on medium heat and cover with a lid.  Cook 15 minutes.

7.  While the onion mixture is finishing, peel the sweet potatoes and cut into pieces.

8.  Transfer the sweet potatoes to a bowl and mash them. {Note: Use a bigger bowl than I did in the photo.  I ended up switching bowls.}

9.  Add the onion and black bean mixture to the sweet potatoes.  Mix thoroughly.

10.  Add 2 cups of the salsa to the mixing bowl.  Mix thoroughly.

11.  Line the bottom of the pan with 1/4 cup salsa.

12.  Lay a tortilla out on a plate.  Fill with about 1 cup of the filling.

13.  Roll the tortilla and spray with olive oil to keep it closed.  Place the seam facing the bottom of the pan.  Repeat 7 more times. {only 8 will fit in one tray}

14.  Cover the tortillas with 3/4 cup salsa.  After covering them with salsa, spread out 2 cups of the shredded cheese. {Here you can cover and place in the fridge or freezer until you are ready to serve them.}

15.  Preheat the oven to 350 degrees.  Cover the pan with aluminum foil that has been sprayed with olive oil so the cheese won’t stick.  Cook for 40 minutes until cheese is completely melted.

16.  Serve!

Grade: B+

Comments:  I do love enchiladas.  These were incredibly filling.  I couldn’t even finish one!  If you like spicier enchiladas you are going to want to add something more to this: jalepenos, chile peppers, etc.  They are definitely not spicy at all, but the flavors are great together.  You could add sour cream or guacamole if you wanted even more flavor.  This is a must make for when you need to deliver a meal.  It is different from the usual lasagna/tacos/pasta regimen, but still holds well in the fridge or freezer.

Tagged as: enchilada recipes, food for new moms, freezer meals, main dish, main dishes, recipes, sweet potatoes, vegetarian