Yam & Black Bean Enchiladas

Created 01 Nov 2012 20:59, Updated 01 Nov 2012 21:00

Yam & Black Bean Enchiladas

From Robyn M-K

(Note: I had something like this once at the hospital cafeteria, and am working on making up a fabulous recipe. This is what I jotted down after the first attempt. Unfortunately, I don't have notes handy from my second attempt, but I do remember not using any brown sugar. I think. Well, anyway, any future attempts will be vegan.)

INGREDIENTS
4 sweet potatoes or yams of moderate size
1 onion
1 roasted red pepper, chopped
1 can black beans, drained and/or rinsed. we use low sodium.
enchilada sauce
cheddar cheese, shredded
flour tortillas [we had a package of 10, and ended up with fairly fat enchiladas]
butter
white sugar
brown sugar
cinnamon
cumin
salt

[No, none of those spices have been measured.]

METHOD
Peel, dice, and cook potatoes. I cooked them in water in the microwave this time around, for about 15 minutes.

While potatoes are cooking, peel and chop the onion. Put in a pan with some butter and proceed with the caramelizing process. I added a little sugar.

Drain potatoes and put into a bowl with a pat or two of butter. Mash to desired consistency. We like some lumpiness.

Stir into potatoes: salt, brown sugar, cinnamon, and cumin to desired taste.

Stir black beans, caramelized onions, and red pepper into potatoes.

Roll filling into tortillas and place into some sort of baking pan sprayed with cooking spray or something. Pour enchilada sauce over the top and sprinkle with cheese.

Bake at 350 degrees for 30 minutes or so. I ended up broiling them for a few minutes at the end as well.

Serve with sour cream and salsa, or some other accompaniment.

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