Monday, December 12, 2011

sweet potato and black bean enchiladas


This month of the secret recipe club I was assigned the blog Biking & Baking.  Biking and Baking is written by Sarah a resident physician that not only loves healthy cuisine but, also loves road biking.  After you look at all of her healthy posts, learn that she is a resident physician and has biked across country with her family you kinda feel like a lazy slug.  Sarah's blog could not have come my way at a better time.  I have kinda lost healthy inspiration in the kitchen.  Her posts motivated me to get out to the produce section and look for colorful, healthy and seasonal ingredients.  After much debate I landed on her sweet potato enchiladas.  Sarah is a vegan so, I did alter the recipe to vegetarian but, tried to stay as true to her recipe as possible.  I made a full 8x8 pan of enchiladas and used the extra filling to make 2 large burritos for the freezer.  I was not surprised that I loved the enchiladas but, I was shocked that my 2 year old polished several of these off.  As much as I love seeing the smile on my kids face when they enjoy one of my baked goods I am absolutely over the moon when they love a healthy meal packed with all the seasonal good stuff.  I often underestimate their palates and this dinner reminded me if I don't put it in front of them they won't have the opportunity to experience and enjoy it.

Happy Monday and thank you Biking & Baking and Secret Recipe Club for another fun month:

sweet potato and black bean enchiladas
adapted: Biking & Baking

2 large sweet potato, peeled and diced
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 can green chilies
4 cloves garlic, diced
1 teaspoon cumin
1 teaspoon chili powder
8oz block reduced fat cream cheese, softened
1 cup  jack cheese, shredded
1/2 cup fresh cilantro, chopped
2 cups green enchilada sauce
12-16 corn tortillas


Preheat oven to 400. Toss diced sweet potato with olive oil. Roast potatoes on rimmed baking sheet for approximately 20 minutes. Cool potatoes and divide in half.  Coarsely mash half of the potatoes.  Add the diced potatoes, black beans, green chilies and garlic to the mashed potatoes. 

In another bowl, combine cream cheese, 1/2 cup cheese, cumin, chili powder, cilantro and 1/2 cup of enchilada sauce.  

Microwave tortillas approximately 1 minute until softened and warm. Spread 1/2 cup of enchilada sauce in the bottom of a your baking pan (9x13.) Divide filling amongst tortillas, roll them up, and place seam side down in the baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese over enchiladas.

Bake at 400 for 20 minutes. Remove from oven and enjoy!




20 comments:

From the Kitchen said...

I'm so happy you stopped by, leading me to your blog. I do know how many delicious sweet treats are available in Newport Beach. We used to drive up often when we lived in La Jolla.

Best,
Bonnie

Alexis @ There She Goes said...

love this idea! i usually just do black beans and cheese...i like the addition of some sweet potato!

sweetcarolinescooking.com said...

Ohhh yum! What a great recipe to choose, these sound fantastic. Happy Monday to you as well. :)

Kristen said...

WooHoo for kids eating healthy. Sounds like you found a great meal!!

Aimee said...

What a fabulous recipe. Great choice. I'm bookmarking this one, thanks :)

Pure Complex said...

I LOVE enchiladas but I would have never thought to pair it with sweet potatoes.. absolutely wonderful. Thanks for sharing this recipe

Jey @ The Jey of Cooking said...

Yum! I'm definitely bookmarking these. They sound delicious!

Jenny @ Savour the Senses said...

I have never had sweet potatoes in an enchilada, sounds intriguing! Glad to be a part of SRC with you! Check out my Shrimp & Artichoke Tapenade Crostini recipe from this month's reveal. Happy eating!
http://savourthesensesblog.com/shrimp-crostini-w-artichoke-tapenade-src-post/

A Pretty Life in the Suburbs said...

Yum! I can't stop thinking about this recipe! I'm going to make it this week!
Jo-Anna

tandysinclair.com said...

it is amazing to see kids eat food we would not think they would! I really have to get some black beans :)

Asmita said...

I love enchiladas and have first time come across it with some sweet potatoes in it. It is such a cleaver idea, as that a good way of getting some veggies in my kid.

Miz Helen said...

We would just love these Enchilada's, I make a Christmas Tamale that is very similar. It is fun cooing with you in the SRC. Have a great week!
Miz Helen

That Girl said...

I've made something similar for friends and they always area a hit.

Barbara said...

This looks so good it's hard to believe how healthy it is! :) Sweet potatoes are super addition to your enchiladas, Allison.

colleen said...

Yum! I'm always looking for a good enchilada recipe.

Kitchen Belleicious said...

sweet potato and black beans. I have never thought about comnbining those two but that is what food blogs are for right? To get new ideas. These enchiladas look amazing

Karen said...

This is really different - I just love sweets!

nancy at good food matters said...

Hi Alli,
Thanks for stopping by my blog, and I am happy to find yours. These sweet potato-black bean enchiladas sound quite delicious, healthy, and would be well-enjoyed in our mostly-vegetarian household.
Cheers!
Nancy

adventuresindinner said...

Wow! These look fantastic!

Tara {The Silver Lining} said...

Thanks for visiting my blog, and I'm loving yours already after looking at it for two seconds! :) I told my niece we'd make those reindeer cookies next year since I've seen them everywhere now (but love that you have the exact recipe you used!). I am definitely going to try these enchiliadas. Anything with black beans I LOVE!

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