Sweet Potato Black Bean Enchiladas

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Karina's kinda famous Sweet Potato Black Bean Enchiladas recipe is gluten-free and fabulous.


YES PLEASE. 

This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans). 


But! I had one lovely mother of a sweet potato. A can of organic black beans. Some roasted green chiles. One lonely lime. And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook, my point-scoring husband wisecracks. It’s the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn’t matter. What matters is how it tastes.

And darling, these are so mucho scrumptious. Seriously. I kid you not. 

Make a batch for a girls’ night in, a family supper, or a laid back Sunday brunch. Or better yet, dazzle your favorite vegetarian on Meatless Monday. You’ll score serious points.

You’re welcome.

Karina xo

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