Page 117 - Wits' Cookbook
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Sweet Potato and Black BeanEnchiladasWhile not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination.Submitted by: Matthew DreyerINGREDIENTS2 medium to large sweet potatoes (3 cups diced) 1 red onion1 (15oz) can of black beans1⁄4 cup of cilantro, chopped8 oz of canned diced green chilies (about 1 cup) 1⁄2 tbsp of cumin1 tbsp of chili powder1⁄2 tsp of garlic powder1⁄2 tsp of kosher saltfresh ground black pepper2 cups of salsa verde (or homemade tomatillo salsa) 8 oz of Colby jack cheese, shredded8 (8 inch) whole wheat flour tortillas or 10 (6 inch) Sour creamDIRECTIONS• Preheat oven to 350˚F.• Peel and dice the sweet potatoes. Place them a pot and cover with water;add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15minutes.• Finely dice 1 red onion. Drain and rinse the black beans. Chop 1⁄4 cupcilantro.MAIN DISHES(Continued)117

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