Black Bean and Sweet Potato Enchiladas

Black beans and sweet potatoes are not only two of my favorite vegetables, they also happen to be a powerhouse of nutrients in their own right. Sweet potatoes are rich in Vitamin A, C, and B6 as well as iron, calcium and complex carbohydrates. Black beans are obviously an excellent source of fiber and iron but they're more than that. They have an extraordinarily high antioxidant content. Combining the two together can do no wrong and this recipe brings out the best of both worlds. Italicized portions represent my personal tweaks to the recipe.


Vegan Planet: The Global Oven p. 361

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced (1.5 cloves)
1 small, fresh hot chile, seeded and minced (1 red pepper)
1 15 oz. can black beans, drained and rinsed
1 14.5 oz can diced tomatoes, drained
1 tablespoon chili powder
Salt and freshly ground black pepper
2 cups fresh tomato salsa or your favorite salsa
8 large flour tortillas (whole wheat tortillas)
¼ cup finely chopped red onion

Preheat the oven to 400 degrees F. 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 temperature to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the garlic and chile and cook, stirring, until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and 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 onion. Cover and bake until hot and bubbly, about 20 minutes. Serve hot.

Serves 8.