So, I’m posting a recipe. Why? Glad you asked. You see, a little while ago (like last week) I set up a Facebook fan page for this blog, and I now have a whole 7 fans. (Impressive, I know.)
So, on Wednesday I mentioned on Facebook I was going to make these enchiladas for dinner and Daenel over at Living Outside the Stacks commented how she’d like the recipe. Then, Alyna, over at Better Your Blog and The Gift Detective, commented she’d like to see it too. So, if you’re good at math, that’s 2/7 fans that wanted to see this recipe. And, if you’re me, you know that one of my fans is me and one is my husband, so that doesn’t really count, so it’s more like 2/5 fans. That’s almost 50% of my fans that wanted to see this! So I had to oblige. I can’t disappoint my fans. :)
I got this recipe from Sandra Lee Semi-Homemade: Cooking Made Light. It’s super easy, and vegetarian to boot. If you omit the cheese, it’s probably even vegan, unless the enchilada sauce or tortillas aren’t vegan. I’m not really sure how that works.
Sweet Potato Enchiladas
3 c. water
1 6 oz can tomato paste
1 pack Enchilada sauce mix
1 tsp ground cumin
1 tsp pumpkin pie spice
1 15 oz. can black beans, no salt added, rinsed and drained
1 14.5 oz can diced tomatoes with basil and oregano, drained
1 4 oz. can diced green chiles, drained
8 8 inch whole wheat tortillas
2 15 oz cans cut sweet potatoes, drained and chopped
1 c. chopped red onion
Shredded Mexican cheese blend (optional)
1. Preheat oven to 350. In saucepan, stir together water, tomato paste, enchilada sauce mix, cumin, and pumpkin pie spice. Bring to a boil. Cool. Divide 1/2 c. of the sauce evenly in 4 au gratin dishes or spread in a 13×9 inch baking dish. Pour 1 1/2 c. of the sauce into a plate and set aside.
2. Combine black beans, tomatoes, and green chiles. (I leave the chiles out for my family.)
3. To assemble, dip a tortilla in the sauce on both sides. Place 1/3 c. bean mixture, 2 TBSP sweet potato, and 2 TBSP onion in the center of the tortilla. Roll tightly and place seam up in the dish. Repeat with the remaining tortillas. Cover loosely with aluminum foil.
4. Bake at 350 for 40-45 min until heated through. Top with cheese during last 10 minutes.
5. Reheat the remaining sauce and serve with the enchiladas.
They’re really yummy and I’m not a big fan of sweet potatoes generally.
On another note, you should like me on Facebook. There’s the little Facebook “f” over on the right sidebar and a “like” button even. Then, if you have any post requests, I might do it and link back to your blog. With 7 fans (5 real ones), that’s a lot traffic to your site. Just sayin’.