black bean and sweet potato enchiladas

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this is too good not to share.By Cathe Olson Author of The Vegetarian Mother’s Cookbook and Simply Natural Baby Food available at http://www.simplynaturalbooks.com/Moderator of Mothering’s Nutrition and Good Eating Discussion ForumThis delicious meal is high in protein, vitamin A, and iron. If you’re in a hurry, you can use prepared enchilada sauce instead of making your own.2 teaspoons oil1 small onion, diced2 sweet potatoes, diced (about 2 1/2 cups)2 cups cooked black beans with a little cooking water (i use one can)2 cups chopped greens (kale, spinach, etc.)Sea salt and black pepper to taste2 cups Enchilada Sauce (recipes follows) ( i use one can)8 large whole grain flour tortillas or slices mountain bread, or 10 to 12 corn tortillas ( i use 4 and stuff them)8 ounces sour cream, yogurt cheese, or crème fraîche. (i use the soy sour cream)Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortilla or mountain bread on flat surface. Scoop a line of filling across the width of tortilla or mountain bread about 2 inches from the bottom. Spoon sour cream, yogurt, or crème fraîche across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan and bake 20 minutes.Makes 8 servingsEnchilada SauceThis may not be totally authentic but it is easy and it tastes great.1 small onion, minced1 tablespoon olive oil2 teaspoons chili powder1 teaspoon ground cumin2 teaspoons dried oregano2 cloves garlic, minced1 15 oz can tomato sauce1 can water1/2 teaspoon sea saltHeat oil in medium pan over medium-low heat. Add onion and sauté 5 to 7 minutes, or until onion is golden brown. Stir in chili powder, cumin, oregano, and garlic. Sauté 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes.

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One thought on “black bean and sweet potato enchiladas

  1. Thank you for sharing these ideas! My son was in MCCH a few weeks ago and so nice to talk to you about something other than antibiotics and vital signs. Good luck with your cookbook and i’d love toknow whenit comes out!

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