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<blockquote data-quote="Thornir Alekeg" data-source="post: 2526351" data-attributes="member: 15651"><p>Just made this one last night - don't really have a good name for it. They sound a bit odd, and are a bit of work to make, but they are delicious.</p><p></p><p>Black bean and sweet potato enchiladas</p><p></p><p>2 medium sized sweet potatoes</p><p>1 15 oz. can of black beans</p><p>1 small onion, diced</p><p>1-2 cloves minced garlic</p><p>~1 tsp. chopped green chilie (more or less to taste)</p><p>1 tsp lemon juice</p><p>1 yellow squash</p><p>1 zucchini</p><p>1 sweet red pepper</p><p>1 can of Rotel tomatoes</p><p>shredded mexican cheese</p><p>salsa</p><p>soft flour tortillas</p><p>sour cream</p><p></p><p>Peel the sweet potatoes, chop them and boil for ~10 minutes until soft.</p><p>sautee one half the onion with garlic and green chilie</p><p>drain and rinse the black beans</p><p>combine the sweet potatoes, beans and sauteed onion, garlic and chilie, and lemon juice in a food processor and blend into a paste. Set aside.</p><p></p><p>Sautee the remaining onion, the yellow squash, zucchini, and red pepper.</p><p>Drain the excess liquid from the Rotel tomatoes and add the tomatoes to the sautee pan.</p><p>add ground cumin and corriander to taste (I have no idea how much I add here, probably 1-2 tsp each).</p><p>cook over medium heat for another 4-5 minutes.</p><p></p><p>Preheat oven to 350 degrees</p><p>Spray a 9x13 baking pan with cooking spray.</p><p>spoon a small amount of salsa into the bottom of the pan and spread it out so enchilidas won't dry out too much.</p><p>Spoon sweet potato/black bean mix into a flour tortilla.</p><p>Add squash/pepper sautee.</p><p>Fold the tortilla and place in baking pan, fold side down</p><p>repeat until the baking pan is full (I usually get 5 or 6 into one pan).</p><p>spread salsa over the top of enchiladas</p><p>Sprinkle with mexican cheese</p><p>Cover with foil and bake for 20 minutes.</p><p>Remove foil and bake for 10 additional minutes.</p><p>Serve and top with sour cream.</p><p></p><p>I usually end up with more filling than needed for the 5 or 6 enchiladas I can fit in the pan. If so, I will either make additional enchiladas (usually another three or four), or a freeze the excess fillings for later use.</p></blockquote><p></p>
[QUOTE="Thornir Alekeg, post: 2526351, member: 15651"] Just made this one last night - don't really have a good name for it. They sound a bit odd, and are a bit of work to make, but they are delicious. Black bean and sweet potato enchiladas 2 medium sized sweet potatoes 1 15 oz. can of black beans 1 small onion, diced 1-2 cloves minced garlic ~1 tsp. chopped green chilie (more or less to taste) 1 tsp lemon juice 1 yellow squash 1 zucchini 1 sweet red pepper 1 can of Rotel tomatoes shredded mexican cheese salsa soft flour tortillas sour cream Peel the sweet potatoes, chop them and boil for ~10 minutes until soft. sautee one half the onion with garlic and green chilie drain and rinse the black beans combine the sweet potatoes, beans and sauteed onion, garlic and chilie, and lemon juice in a food processor and blend into a paste. Set aside. Sautee the remaining onion, the yellow squash, zucchini, and red pepper. Drain the excess liquid from the Rotel tomatoes and add the tomatoes to the sautee pan. add ground cumin and corriander to taste (I have no idea how much I add here, probably 1-2 tsp each). cook over medium heat for another 4-5 minutes. Preheat oven to 350 degrees Spray a 9x13 baking pan with cooking spray. spoon a small amount of salsa into the bottom of the pan and spread it out so enchilidas won't dry out too much. Spoon sweet potato/black bean mix into a flour tortilla. Add squash/pepper sautee. Fold the tortilla and place in baking pan, fold side down repeat until the baking pan is full (I usually get 5 or 6 into one pan). spread salsa over the top of enchiladas Sprinkle with mexican cheese Cover with foil and bake for 20 minutes. Remove foil and bake for 10 additional minutes. Serve and top with sour cream. I usually end up with more filling than needed for the 5 or 6 enchiladas I can fit in the pan. If so, I will either make additional enchiladas (usually another three or four), or a freeze the excess fillings for later use. [/QUOTE]
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