Astara E. Edmonds
Sweet Potato and Black Bean Enchiladas
Updated: Apr 7, 2020
Your choice of chili powder and salsa varies the heat and deliciousness of this dish. Play and make it your own!
2 c. sweet potatoes, peeled and cubed
1/2 c. apple cider vinegar, divided
1/4 c. Bragg's Liquid Aminos or soy sauce
1 Tbsp. coconut oil
1 small onion, diced
4 cloves garlic, minced
1/2 c. corn
1 1/2 tsp. cumin
1/2 tsp. sea salt
pepper, to taste
1/2 tsp. chili powder
2 cans (15 oz. each) black beans, drained
1 1/2 c. sharp cheddar cheese, grated and divided
1 bunch fresh cilantro, diced (remove thick stems)
8 large whole wheat flour tortillas
1 c. salsa
Preheat oven to 350 F. Spray a 9x13 in. baking dish with non-stick cooking spray.
In a medium pot, add sweet potatoes, Bragg's or soy sauce and 1/4 c. cider vinegar.
Add enough water to just cover the potatoes. Bring to boil then simmer 30 min. or until potatoes are soft.
In saucepan, sauté onion and garlic in oil. Add corn and spices. Add 1/4 c. apple cider vinegar and black beans. Cover and simmer on low while potatoes are cooking.
When sweet potatoes are cooked, drain the liquid into a container.
Mash potatoes leaving some lumps and adding some of the reserved liquid to make a creamy consistency. Fold in the black bean mixture, 1 c. cheese and half the cilantro.
Fill the tortillas with a generous amount of sweet potato filling and roll.
Place in the prepared baking dish.Spread salsa over each enchilada.
Top the enchiladas with remaining cheese and cilantro. Bake uncovered for 30 minutes.
Tip: Serve with Greek yogurt or sour cream and extra salsa. Top with extra cilantro.
From “Spirit and Spices, The Vegetarian Way” by Astara E. Edmonds.