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.
