Sweet Potato and Black Bean Enchiladas by Phyllis Cole-Dai

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SERVINGS

6 to 8 servings scale / convert

INGREDIENTS

6 to 8 lg. flour tortillas
4 md. sweet potatoes or yams, cooked, peeled and diced
1 can (15 oz.) black beans, drained and rinsed
1 yellow onion, diced
1 tbsp. minced garlic
1 tsp. cumin
1 tsp. chili powder
White cooking wine

Salsa topping
1 bottle (1 lb.) mild green sauce or salsa
1/3 cup chopped parsley
1/3 cup chopped cilantro
1 tbsp. lime juice
2 cloves garlic, minced
1/3 cup shredded mozzarella cheese

INSTRUCTIONS

White wine saute the onions and garlic. After softened, add sweet potatoes, black beans, cumin and chili powder. Cook down until rather thick.

Place green salsa, cilantro, parsley, lime juice and garlic in food processor or blender. Cover and blend on high approximately 30 seconds or until smooth.

Pre-heat oven to 350°F. Spray rectangular baking dish (11x7x1-1/2 inches) with non-stick cooking spray. Heat tortillas in microwave between damp paper towels. Spoon filling into tortillas, making a strip across the center of each, and roll. Place in baking dish seam-side down. Top with salsa and cheese. Back, uncovered, for 20 to 25 minutes.

CHEF COMMENTS

These also make wonderful appetizers. Just slice into smaller pieces after baking.

TAGS

enchiladas, mexican add tags