Meatless Monday: Halloween Enchiladas

It's a little early, but my kid is already running around talking about Halloween. I can't blame her, it's such a fun holiday. Culinarily it lends itself well to 2 awesome ingredients: black beans and sweet potatoes. Which leads us to this week's recipe. This was made last night by some friends of ours for their baby's 1st birthday. Delish! I can't to make them at home.

Black Bean and Sweet Potato Enchiladas
source: www.care2.com

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 1 small chile, seeded and minced
• One 15-ounce can black beans, drained and rinsed
• One 14.5-ounce can diced tomatoes, drained
• 1 tablespoon chili powder
• salt and freshly ground black pepper to taste
• 2 cups salsa
• 8 large flour tortillas
• 1/4 cup finely chopped red onion

Directions

1. Preheat oven to 400 F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350 F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside.
4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately.

Serves 8.

My hosts made some changes, including smothering the enchiladas with cheese.

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