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Black bean & sweet potato enchiladas
Sweet, savory, sweet, spicy… An explosion of flavor in these enchiladas made with Isadora® beans.
- 2-14 oz. cans green enchilada sauce 15 corn tortillas Vegetable oil for softening tortillas 8 oz. Pkg. Cream cheese
- softened to room temperature ¼ to ½ cup queso fresco Cilantro Cooking spray or vegetable oil
- Filling: 1 pkg. Isadora® whole black beans
- rinsed and drained 2 cups cooked sweet potatoes
- smashed but still chunky* 4 oz. Can chopped green chiles (1/2 cup) or chopped roasted poblanos** 1 TBS. minced garlic (about 3 cloves) 2 TBS. fresh lime juice ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon salt or to taste ¼ cup chopped fresh cilantro
How to Cook
- 1 Combine all filling ingredients and set aside.
- 2 Heat oil in a large skillet over medium heat and sauté tortillas on both sides until softened. Drain on paper towels.
- 3 Apply cooking spray on a 9”x13” baking dish or film with vegetable oil. Pour a small amount of enchilada sauce on the bottom of the baking dish, just enough to lightly cover the bottom.
- 4 Spread about 1 tablespoon of cream cheese down the center of each tortilla, and then lay a scant ¼ cup filling on top of the cream cheese. Roll each enchilada and place seam down in the baking dish. Pour remaining enchilada sauce over the rolled enchiladas.
- 5 Cover baking dish with aluminum foil and bake at 375° F for about 30 minutes. Remove foil and continue baking until heated through and bubbly, about 15 minutes more. Crumble queso fresco over the enchiladas and garnish each portion with whole cilantro leaves. *About 1 lb. sweet potatoes or 2 large. Place unpeeled sweet potatoes on a baking sheet and roast at 375° F until easily pierced with a sharp knife, 30-40 minutes. Let cool and peel. Serves 4-6. **Roasted poblanos will make this dish spicier. To roast, place whole poblanos in oven on broil, turning until blackened all over. Put them in a plastic bag to sweat for about 15 minutes. Peel, seed and chop.