Sweet Potato and Black Bean Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Was wanting a vegetarian mole enchilada and this is what I came up with. Ingredients:
1 (15 ounce) can black beans, rinsed, drained |
4 garlic cloves, minced |
1 fresh lime juice |
2 cups sweet potatoes, cooked, and diced |
1/2 cup mild green chili, roasted and chopped |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
salt |
black pepper |
2 tablespoons fresh cilantro, chopped |
1 -1 1/2 cup mole, sauce (mole sauce (chocolate based)) |
2 -4 tablespoons vegetable oil, as needed |
8 corn tortillas |
4 ounces low-fat monterey jack cheese, shredded |
Directions:
1. Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.
2. Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
3. Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
4. To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
5. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
6. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
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