Sweet potato & black bean enchiladas!


So, to celebrate the release (finally!) of Homeland on itunes this past weekend, I invited Brian and Jo over for dinner and to watch a couple episodes. And, turning to my favourite (only) vegan cookbook, oh she glows (not because I’m a vegan or my guests are vegans but because the recipés look delicious and are alternatives to what I usually cook ) –  I chose ‘Sweet potato & black bean enchiladas with avocado-cilantro cream sauce’. Sounds fancy, huh? And can I just say something about estimated ‘prep times’ — what do you think the rule should be? Multiply by 3? Multiply by 10?? (This one is supposed to take 30 minutes, and I took more like 90.

Dice 2 cups of sweet potato (I used yams), cover in water, bring to a boil, and then simmer until fork-tender (5-7 min.).

In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 chopped red onion and 2 cloves garlic and simmer about 5 minutes or until onion is translucent. Season with sea salt and black pepper.

You can’t really see the garlic but just trust me — it’s in there.

Now for my favourite part — adding lots of ingredients all at once. Add 1 bell pepper (chopped), one 15oz can black beans (drained and rinsed), cooked sweet potato, and 2 large handfuls spinach (roughly chopped). Raise the heat to medium-high and cook until spinach wilts.


The next instructions are to sir in 1/4 cup ‘enchilada sauce’ (bought or home-made), and this is where things got a little interesting. I completely forgot to get the ingredients to make the enchilada sauce and so after using all those fresh/organic ingredients — I resorted to creating ‘enchilada sauce’ by pouring coffee cream into an almost empty bottle of ‘Pizza Squeeze’ and giving it a shake! (No pics but take my word for it.) But you, you should just buy a bottle of Enchilada Sauce. Then measure out 1/4 cup and add 1tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp kosher salt. Stir this into the filling. Then pour another cup of sauce in the bottom of a large rectangular backing dish. Scoop about 3/4 cup of sweet potato filling onto each tortilla, placing them seam side down in the dish. Spread any remaining filling on top.

Bake the enchiladas uncovered for 20-25 minutes until the ‘sauce’ (haha) is a deep red color (whatever) and the enchiladas are heated through. While that’s happening, get started on the avocado topping.


Look at all that green! In a blender or food processor, mince 1/2 cup fresh cilantro. Add 2 tbsp lime juice, 1/4 tsp fine-grain sea salt and 1/2 tsp garlic powder. This makes for a very bright and zesty sauce. ‘Drizzle’ the sauce over each enchilada to serve. (Mine, I just added to the pan and it ‘gooped’ more than it ‘drizzled’ but still…) And…tada!


Whatever. Anyway, it’s not about how things look, right? Cause I still got 2 thumbs up from my guests. And then it was into the living room for some equally delicious ‘Homeland’. I don’t think this will give anything away if I say that poor Carrie’s chin was  all a-quiver!





Sweet potato & black bean enchiladas!

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