Friday, February 1, 2008

Black Bean & Sweet Potato Enchiladas

A Megan and Dustin favorite :)

8 corn tortillas
2 medium sweet potatoes, cooked & diced
1 can black beans
1 yellow onion, diced
1-10 jalapenos, seeded & diced (anaheim peppers are also good, and less spicy)
1 TBS. minced garlic
1 tsp. each coriander, cumin, chili powder

Water saute the onions; after 3 minutes add garlic. After the onions and garlic are softened, add everything else and cook down until consistency is thick.

Heat tortillas on a dry griddle, or nuke for a minute to soften. Spoon filling on tortilla in an off-center strip and roll. Smear filling on side to seal edge. Place in baking dish; seam side down. Serve with salsa verde.

So good! The extra filling also works well as a dip for chips. At least I think so :)