by abby.b.white
abby.b.white's Notes:
Expand1 sweet potato Ask a question about this ingredient
2 teaspoons pumpkin pie spice Ask a question about this ingredient
1/2 cup salsa Ask a question about this ingredient
15 ounces can of black beans, rinsed and drained Ask a question about this ingredient
2-3 cloves of garlic Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 lime, juiced Ask a question about this ingredient
dash cracked red pepper Ask a question about this ingredient
3/4 cups Jack Cheese Ask a question about this ingredient
6 whole wheat tortillas Ask a question about this ingredient
Sweet Potatoes Bring 4 cups of water to a boil. Add cubed sweet potatoes and cook for about 10 minutes or until tender. Once they are tender enough to smash with a fork, pop them into a bowl with the pumpkin pie spice. Mash the potatoes with a fork along the side of the bowl until you have a creamy consistency with some chunks! I left mine a little chunky today. Black Beans Drain and rinse the beans. Then combine the beans with crushed garlic, cumin, lime juice and red pepper flakes. Set it aside. Assembly Choose a small 9 inch baking dish that will hold 6 enchiladas. Pour enough Salsa to lightly coat the bottom of your baking dish. Place the tortilla into the baking dish and really get it into the sauce. Spoon a couple tablespoons of the sweet potato mixture down the center then top with a couple tablespoons of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Once you have all of your enchiladas wrapped up, top them with some more Salsa and then sprinkle with some shredded cheese and green onions. When you are ready to serve them, pop them into a 350' oven for about 30 minutes and enjoy!!
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
