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Sweet Potato-Bean Enchiladas

February 3, 2013

I love sweet potatoes.  But the traditional Thanksgiving sweet potato mash drenched in brown sugar and covered in marshmallows?  Yuck.

These enchiladas are a combination of several recipes I looked at.  They’re pretty easy and healthy too.  Just make sure your bag of shredded cheese is sealed when you put it back in the cheese drawer, lest you want your refrigerator and floor to look like this:

IMG_0065

The babies liked it only after I called it “quesadilla,” as they love their “dee-ya” but were not familiar and therefore not willing to try “enchilada.”

Sweet Potato-Bean Enchiladas

Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1″ chunks
  • 1 bunch chard (Swiss, rainbow, or red), or fresh spinach or kale
  • 1 cup chopped onion (half a medium-large onion)
  • 1 cup frozen corn
  • 1 15-oz can black beans, rinsed and drained
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 2 Tbsp. lime juice
  • 1 15-oz can fat-free refried beans
  • 9 tortillas
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1 cup low-fat sour cream
  • 1 12-oz jar salsa verde or green enchilada sauce
  • oil for the pan and the baking dish

Directions:

  1. Bring a pot of water to boil.  Ease in the sweet potatoes.  Boil for 10-15 minutes, or until easily pierced with a fork.
  2. For chard:  rinse leaves and, holding the stem in one hand, grab the leaf and pull it away from the stalk with the other hand.  Put the leaves directly in a large-ish pot.  Turn the burner on medium and let chard steam for 5-8 minutes, or until wilted.  Let cool and chop finely.
  3. Saute the onion in some oil until soft.  Add cumin and coriander and saute 1 min.  Add corn, black beans, and lime juice, and cook until heated through (about 5 min).
  4. In a large bowl, combine bean mixture, sweet potatoes, chard, and 1 cup of shredded cheese.
  5. Spread a little less than 1/4 cup of refried beans on each tortilla.  Top with 1/2 cup or so of the filling.  Roll up and place, seam side down, in an oiled baking dish (I used one 9 x 13″ pan and one 8 x 8″ pan).
  6. In a separate bowl, stir together 1 cup shredded cheese, sour cream, and salsa verde.  Pour evenly over enchiladas.
  7. Bake at 350 for 30 minutes or until hot throughout.
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One Comment leave one →
  1. Neal & BJ permalink
    February 3, 2013 1:06 pm

    Sounds like a great Super Bowl recipe! I love “dee-ya” too! Have a fun day! Love to all!

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