Black Bean and Sweet Potato Enchiladas

Discussion in 'Food and nutrition' started by Edoc, Sep 6, 2005.

  1. Edoc

    Edoc Guest

    Black Bean and Sweet Potato Enchiladas

    8 corn tortillas
    2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
    1 can black beans or equivalent
    1 yellow onion, diced
    1-10 jalapenos, seeded and diced
    1 tablespoon minced garlic
    1 teaspoon cumin
    1 teaspoon coriander
    1 teaspoon chile powder

    Water saute' the onions; after 3 minutes add garlic; after onions and
    garlic are softened, add everything else and cook down until the
    consistancy is rather thick.
    Heat the tortillas on a dry griddle, or nuke for a minute to soften
    (keeps them from tearing when rolled). Spoon filling on tortilla in an
    of-center strip, and roll. Smear a bit of filling on the inside edge to
    seal. Place on cooking-sprayed baking dish, seam side down.
    Serve with salsa verde.

    Source: <>

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