Cooking With You: Melissa Wojcik

Black Bean Sweet Potato Enchiladas

 

2 large sweet potates, peeled and diced

1 Tbsp olive oil

1 large clove garlic, minced

1 small, fresh hot chili

1 1/2 cups cooked or 1 15 oz can black beans, drained and rinsed

2 cups chopped tomatoes

1 Tbsp chili powder

salt and freshly ground black pepper

2 cups salsa

8 large flour tortillas

1/4 cup finely chopped red onion

Cheddar cheese (optional)

 

Directions:

 

Preheat oven to 400°.  Arrange the sweet potatoes in a single layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 minutes. Remove from the oven and set aside.

Reduce the oven heat to 350°.  Heat the olive oil in a large skillet over medium heat. Add the garlic, onion and chili and cook, stirring, until fragrant, about 1 minute. Add the beans, tomatoes, chili powder, salt, and pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.

Spread a thin layer of salsa over the bottom of a lightly oiled 9x13 inch baking dish and set aside.

Place a tortilla on a flat work surface. Spoon a portion of the sweet potato mixture down the center of the tortilla and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the remaining tortillas and filling mixture. Spoon any remaining filling mixture on top of the enchiladas, top with the remaining salsa, and sprinkle with the cheese, if using. Cover and bake until hot and bubbly, about 20 minutes. Serve hot.