"Was wanting a vegetarian mole enchilada and this is what I came up with."
1 (15 ounce) cans
black beans, rinsed, drained
garlic cloves, minced
fresh lime juice
sweet potatoes, cooked, and diced
mild green chili, roasted and chopped
fresh cilantro, chopped
1 -1 1/2 cup
( Recipe #403219)
2 -4 tablespoons
vegetable oil, as needed
low-fat monterey jack cheese, shredded
Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.
Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
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Sweet Potato and Black Bean Enchiladas (cont.)