Finally, the one I’ve been hyping up all week! And the hype must have worked, since at least one person I know soaked her black beans last night in anticipation of this recipe’s posting, only to lose her (pirated) internet connection shortly thereafter. Looks like someone will be eating black bean burgers again, unless I’m nice enough to phone in the recipe!
This recipe was given to me by Michelle (@micaindetroit) on Twitter. I sent out a tweet asking for vegetarian recipe submissions, and you can bet that I was a happy tweeter when the first one I got back was for black bean and sweet potato enchiladas. (UPDATE: That’s a link, by the way; I need to change the color.) Latin food is one of Erin’s and my favorites, so it didn’t take too much cajoling for us to pop in some Buena Vista Social Club and have ourselves a culinary fiesta!
Hers is a family recipe, but since Twitter limits posts to 140 characters, Michelle just linked me to a similar one. She recommends using corn tortillas instead of flour (which I did, since corn are my favorite) and Suiza sauce instead of salsa (which I didn’t, but should have). Thanks Michelle!
Nutritionally, this meal is a real winner; sweet potatoes are one of the best vegetables you can eat (come on Atkins people, it’s time to move into the 2000’s). There’s lots of protein and more quality carbs from the black beans, and you can do a lot better than white flour tortillas by using whole wheat or corn, which are made from many fewer ingredients. Additionally, tomatoes, jalapeno, garlic, and salsa provide for way more vegetable power than most people get all day!
These enchiladas turned out really well! They had a flavor unlike that of other enchiladas, which are often smothered in cheese (you’ll notice there’s none in these). The sweetness from the potato was a nice surprise in enchiladas, and it went great against the heat of the jalapeno and the salsa, of which I used a smoky organic-chipotle variety. I mentioned above that Michelle uses Suiza, a creamy spicy sauce, instead of salsa for hers. This would have done a lot to help moisten the enchiladas, about which our only real complaint was that they were a little dry on the inside. I think rather than use salsa or Suiza (to avoid the cream), next time I’ll find a red enchilada sauce to use on top. In a flash of kitchen brilliance, Erin got the idea to puree some of the sweet potatoes with enchilada sauce to moisten the filling! Unfortunately this flash wasn’t very timely, so we’ll have to give this a try next time. But make no mistake, there will be a next time. We loved these!
If you decide to make these No-Meat-Athlete-approved enchiladas, then in addition to doing something to moisten the filling, you’ll want to soften the corn tortillas so they don’t crack. Erin microwaved ours for a few seconds with a damp paper towel covering them, and that worked out pretty well. There are other methods involving ovens and frying pans, so shop around for your favorite. And if you want to make the enchiladas really special, sprinkle a little cheese on top before baking. Finally, after you’ve cleaned your meat-free plate, be sure to send @micaindetroit a muchas gracias tweet!
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