Being in the midst of the holiday season, I don’t know about you, but I like to be creative. Especially in the kitchen.
It might be because I’m a veggie, and typical holiday meals center around ham, turkey, maybe squid (for all you Italian folk!). Therefore, eating sides can get a bit boring for me so I search out different ways to spin a traditional meal.
Each year I like to try a new dish that will WOW my family. I found this recipe in the latest Vegetarian Times magazine a few weeks ago and bookmarked it. I knew this would be a hit! Since my family isn’t vegetarian, they still liked this dish and had seconds. Everyone enjoyed it.
I know I will be making this again really soon…so nourishing for the winter months. Oh, heaven.
Here’s the recipe for ya:
Black Bean + Sweet Potato Enchiladas
1 15 oz. can tomato sauce
1 1/2 cups vegetable broth (I used low-sodium)
1 tsp chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
(I used Simply Organic brand for the powders and spices)
1 Tbs. extra virgin olive oil
1 small onion, diced
1 lb. sweet potatoes, peeled and diced (about 3 cups)
1 15 oz. can diced tomatoes, drained
1 16 oz. jar of medium salsa (I got mine from Whole Foods in prepared section. Watch the ingredients on this. Make sure they are natural as much as possible)
2 garlic cloves, minced (2 tsp)
1 chipolte chili in adobo sauce, drained and minced ( I found this on the international aisle shelf)
1 15 oz. can of black beans, rinsed and drained
1 8 oz. round queso fresco, crumbled (this is in the fridge section with all the cheeses~I know, duh! BUT I couldn’t find it at first. You can also substitute with Daiya cheese if you like).
Extra Virgin Olive Oil (for brushing the dish)
16 6 inch corn tortillas, warmed (I used sprouted tortillas, but they broke apart. Not as pretty, but very tasty anyway!)
2 limes, cut into wedges for garnish
1 avocado, sliced for garnish
1/2 cup sour cream for garnish (optional)
Cilantro springs for the final touch.
1. Make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine. Remove from heat.
2. Make Filling: Heat oil in separate saucepan over medium heat. Add onion and saute for 3 minutes. Add sweet potatoes, tomoatoes, salsa, garlic, chili powder, and 1/2 cup water; bring to boil.
Reduce heat to medium low and simmer for 30 minutes. Add black beans and cook for 5 more minutes. Stir in 1/2 or queso fresco then remove from heat.
3. Enchiladas: Preheat oven to 350 degrees F. Brush baking dish with oil. Spread 1/2 cup of the sauce on bottom of dish. Fill tortillas with filling. Roll, and pack close together seam-side down. Top with remaining sauce and queso fresco. Bake for 10 minutes.
You can broil the enchiladas for 5 mores minutes. Let it rest for about 10 minutes then garnish with avocado, lime and cilantro.
Credit to James McNulty, the 1st place winner of VT’s 2011 Reader Recipe Contest.
I tweaked a few of the ingredients but this recipe is all James.:)
Do you have a not-so-traditional holiday dish you make? What is it? Oh, do please share!
We make a version of the bean/sweet potato burrito at least twice a month. IF we have leftovers, they can be wrapped individually and frozen for a quick snack or meal if only one person is home. But usually they don’t make it to the freezer, too yummy!
Hmmmm, haven’t thought about freezing the left overs (although I usually don’t have any!). Good idea, Mindy! Enjoy!
I usually make my own enchilada sauce will that work too?
Absolutely, sweet friend!