Wednesday, November 28, 2012

Black Bean and Sweet Potato Enchiladas!

I hope you all had a great Thanksgiving! I thought I'd get a new recipe up here and have some other ones coming soon as well!

These enchiladas are from my friends Alex and Sonja, who if you don't follow their blog, really kids, you need to get on that!

This recipe makes a TON. We got a few lunches and two dinners for both Alex and myself out of these, which is hard to do in this house. And, it's super easy, cheap and extra healthy. WIN!


Black Bean and Sweet Potato Enchiladas
Adapted from A Couple Cooks

2 Sweet Potatoes, peeled and finely diced
1 15 oz can black beans, drained and rinsed
1 yellow onion, finely diced
8 ounces diced canned green chilies
1/4 cup quinoa
1/2 TBS cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp crushed red pepper
Jar of salsa verde or tomatillo salsa of your liking
Shredded cheese (some sort of mexican blend or cheddar works great)
whole wheat flour tortillas
sour cream for serving

Heat your oven to 350.
Cook your sweet potato... Place in a sauce pan covered with water. Bring to a boil and cook until tender. 10ish minutes or so.
Cook the quinoa, 1/4 cup quinoa to 1/2 cup water. Bring to a boil, reduce heat and cover. Simmer until the water is cooked away.
In a bowl combine the black beans, spices, onion, green chiles. Mix to combine. Once the quinoa and sweet potatoes are done, add those to the mix and stir everything together.
In a 13x9 baking dish, add about 3/4 cup of salsa on the bottom. Now add your filling, a spoonful of salsa and a bit of cheese to a tortilla, and roll it up. Place it seam side down in the baking dish. Continue filling tortillas until the dish is full. (I got two full pans out of this, 12-14 enchilladas). Add a bit more salsa over the top and sprinkle with cheese.
Bake in the oven about 20 minutes. Serve with a dollop of sour cream!