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Black Bean and Sweet Potato Enchiladas PDF Print E-mail
Ingredients (use vegan versions):
  • 8 corn tortillas
  • 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
  • 1 can black beans or equivalent
  • 1 yellow onion, diced
  • 1-10 jalapenos, seeded and diced
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chile powder
Directions:

Water saute' the onions; after 3 minutes add garlic; after onions and garlic are softened, add everything else and cook down until the consistancy is rather thick.

Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.

Serve with salsa verde.

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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