Sweet Potato Black Bean Enchiladas

Karina's Sweet Potato Black Bean Enchiladas Recipe

Shown is family style, rolled into a baking dish. For company I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation. I often vary the recipe (shocking, I know!) by adding a schmear of cream cheese down the middle of the corn tortilla. The chile sauce can be mild or hot. However you like it, Darling. Both ways are tasty.

Quickie Green Chile Sauce:

1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas
Shredded Monterey Jack cheese, or vegan cheese, if desired


Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.


Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black beans.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded Monterey Jack cheese or vegan cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. 

Cook time: 25 min

Yield: 4 servings

Mexican Cheesecake

Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 1-1/4 cups reduced-fat sour cream, divided
• 1 envelope taco seasoning
• 3 eggs, lightly beaten
• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 1 cup chunky salsa, drained
• Tortilla chips or fresh vegetables

Directions

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
• Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.

Pineapple Blackbean Enchiladas

INGREDIENTS

2

teaspoons vegetable oil

1

large yellow onion, chopped (about 1 cup)

1

medium red bell pepper, chopped (about 1 cup)

1

can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1

can (15 oz) Progresso® black beans, drained, rinsed

1

can (4.5 oz) Old El Paso® chopped green chiles

1

teaspoon salt

1/2

cup chopped fresh cilantro

3

cups shredded reduced-fat Cheddar cheese (12 oz)

1

can (10 oz) Old El Paso® mild enchilada sauce

8

whole wheat flour tortillas (8 or 9 inch)

1/2

cup reduced-fat sour cream

8

teaspoons chopped fresh cilantro

DIRECTIONS

• 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
• 2Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
• 3In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
• 4Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Southwestern Macaroni Salad

• 1 package (16 ounces) uncooked elbow macaroni
• 1 pound cherry tomatoes, quartered
• 1 cup frozen corn, thawed
• 1 medium green pepper, chopped
• 1 small red onion, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder

Directions

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.
• In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 16 servings.

Delicious Black Bean Burritoes

Ingredients

• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, and garlic in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir parsley into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Hearty Bean Burritos

Ingredients

• 1/2 cup instant brown rice
• 1 small green pepper, chopped
• 2 teaspoons canola oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup no-salt-added diced tomatoes
• 4 ounces fat-free cream cheese, cubed
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon dried oregano
• 6 whole wheat tortillas (8 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese

Directions

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute pepper in oil until tender. In a large bowl, coarsely mash beans. Add the beans, tomatoes, cream cheese and seasonings to the skillet. Cook and stir until heated through; stir in rice.
• Spoon scant 1/2 cup filling off center on each tortilla. Sprinkle with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Serve immediately. Yield: 6 servings.

Mexican Lasagna

6 large eggs
2 tablespoons water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
5 (10-inch) flour tortillas
1 (15-ounce) can refried beans with green chilies - divided use
2 cups (8 ounces) shredded reduced-fat cheddar cheese - divided use
1/2 cup part-skim ricotta cheese
1 (12-ounce) jar tomato salsa - divided use
1 cup shredded zucchini
Parsley, optional

1. In medium bowl, beat together eggs, water, chili powder and curnin until well blended. In 10-inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside.
2. Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan. Spread with 1/2 of the beans and 1 cup of the cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the cheddar cheese. Top with the remaining tortilla.
3. Bake in preheated 350°F (175°C) oven 20 minutes. Remove from oven and top with remaining salsa and cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with parsley, if desired.

Mexicali Macaroni and Cheese

2 (12-ounce) packages frozen macaroni and cheese, defrosted according to package directions
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup frozen corn kernels
1/3 cup mild tomato salsa
3/4 cup crushed tortilla chips

1. Preheat oven to 400°F (205°C).
2. Combine macaroni and cheese, cheese, corn and salsa in medium bowl; spoon into 8-inch-square baking pan. Top with chips.
3. Bake for 25 to 30 minutes or until bubbly around edges.

Meatless Enchiladas

--1 can condensed cream of celery soup
--1/2 cup of sour cream
--1 cup picante sauce or salsa
--2 tsp of taco seasoning
--1 can of chili beans, refried beans or black beans
--1 cup of corn
--1 cup of taco cheese
--6 flour tortillas (6 or 8 inch)
--1 can black olives, chopped

--Stir soup, sour cream, picante or salsa and taco seasoning in a medium bowl.

--stir one cup of salsa or pincante mixture, beans, corn and 1/2 cup cheese in a large bowl.
--Divide chicken mixture among tortillas. Roll up tortillas and place seamside down in shallow (oiled) baking dish. Pour remaining sauce mixture over filled tortillas---top with remainder of shredded cheese and black olives.
--Cover and bake at 350 degrees for 40 minutes or til enchiladas are hot and bubbling. Garnish with tomatoes and onion.

---I served with Mexican rice (and mixed together while eating, mmmm)---this was a family HIT! J. said, "this is better than the Mexican retaurant on hwy 100:D)

So---to my fellow-homeschooling mom friend--THANK YOU! Anytime a vegetarian family can find such a great recipe--thank you! (this recipe was slightly adapted from the original to suit our meatless family:)

Mexican Layer Dip

Layer:

refried beans
guacamole dip
sour cream
taco seasoning
salsa
corn
tomatoes
black olives
taco cheese

dip with some good quality restaurant-style tortilla chips

Who says an appetizer can't be a good meal---plus this is quick and easy!!

Black Bean Lasagna

Who doesn't drool at the thought, sight, smell or taste of lasagna?:)

My Black Bean Lasagna:

• 2--16 oz cans black beans, rinsed, drained and slightly mashed (I do the dry bean method)
• 1 cup of salsa
• 2 cups of meatless spaghetti sauce
• 1 tsp garlic, minced
• 1 tsp ground cumin
• 15 oz container of ricotta
• 1/3 cup parmesan or romano cheese
• 1 egg white
• 1/4 cup milk
• 6 oven ready lasagna noodles (or use cheese ravioli)
• 1 cup monterey jack cheese, shredded
• 1 cup mozzarella cheese, shredded

preheat oven to 350 degrees.
Combine beans, salsa, sauce, garlic and cumin.
In another bowl, stir together ricotta, parmesan, egg white and milk.

Assemble lasagna in a 9x13 glass dish.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Broil for another minute at the end to make it look pretty:)






My mama's tangy, thick, yet sweet and savory Italian Sauce! (sorry, I don't have permission to publish this, but, I'm guessing she won't have me arrested:) It took her years to perfect the perfect blend of seasonings and flavors, and HOLY COW is this good!


Mama's Italian Red Sauce

• 4--3 oz cans of tomato paste
• 2--15 oz cans tomato sauce
• one small onion chopped
• season to taste:
• fresh basil
• roasted garlic
• 1/4 cup brown sugar
• cracked black pepper
• oregano or Italian seasoning
• pinch of salt
• 4 cups of water in slow cooker
  
• 5 cups of water on stovetop