Black Bean and Sweet Potato Enchiladas

I generally am not interested in "vegetarian" dishes. Large chunks of tofu or textured vegetable protein marinated in sauces and pretending to be meat. What I am interested in are delicious vegetable-based dishes with interesting and fresh ingredients and flavors that are so satisfying that meat isn't a necessary addition, nor is it missed at all.

These enchiladas fall under that category. We love sweet potatoes. If you trust the CDC's information it's among the most nutritious foods in the vegetable kingdom.  I just know that sweet potatoes are delicious real food that my kids enjoy as much as I do.  And being from Arizona I have a monthly recommended allowance of Southwestern Tex-Mex food, and if I don't meet that requirement I start to get cranky and mopey.  So this recipe is good in our home for many reasons. 

Sweet Potato and Black Bean Enchiladas

1 pound sweet potatoes peeled and diced, 1/2 inch cubes
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 Tbsp ketchup or tomato sauce
1 can (1 3/4 cup) black beans, drained
1 4 oz can diced green chilies
1/4 cup chopped cilantro
12 corn tortillas
Large (28 oz) can green enchilada sauce
Monterrey Jack Cheese, as desired

 In a bowl, toss diced sweet potatoes, cumin, chili powder, salt, and ketchup.  Spread on an oiled baking sheet. Cook 25 min at 425° or until golden and tender.

Combine the black beans, green chilis, and chopped cilantro with the potatoes.

I started doing a simplified layered enchilada to save time (and curses at cracking tortillas).  Spread some green enchilada sauce on bottom of a 9X13 pan. Lay out 6 corn tortillas on the bottom overlapping a bit and curling up the edges of the pan a bit.  Add the bean mixture, spreading it out over the tortillas. Sprinkle with some cheese.  Pour some enchilada sauce over the bean mixture.  Top with the remaining 6 tortillas.  Top with more cheese and sauce. Bake about 20 min at 350° until hot and bubbly . (Adapted from recipe here.)

When they come out they look like regular mushy enchiladas--but this is an appetizing picture of the pre-baked enchiladas before I put the top layer of tortillas on.  I love the orange sweet potatoes--great natural color always makes food more appetizing.