Sweet Potato and Bean Enchiladas

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée.


2 sweet potatoes (cooked, peeled and mashed)
2 chipotle peppers in adobo sauce (chopped)
2 tablespoons cilantro (chopped)
1 tablespoon vegetable oil
1 onion (chopped)
2 cloves garlic (minced)
1 can beans (black or kidney, drained and rinsed)
1/2 cup water
2 tablespoons chili powder
2 teaspoons cumin (ground)
2 tablespoons soy sauce
2 tablespoons cilantro (chopped)
4 tortillas
1 handful cheddar cheese (grated)

1. Mix the sweet potatoes, chipotle peppers and cilantro. (Note: Add one chipotle pepper at a time and test for the desired level of heat.)
2. Heat the oil in a pan.
3. Add the onions and saute until translucent.
4. Add the garlic and saute until fragrant.
5. Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated. (Note: Add the chili powder a little at a time and test for the desired level of heat.)
6. Mix in the cilantro and remove from the heat.
7. Place some of the bean mixture and potato mixture into a tortilla and wrap it.
8. Place the burritos into a baking dish and top with cheese.
9. Bake in a preheated 350F oven until the cheese is melted and golden brown.


Source : allrecipes.Com

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