After having leftovers and boring hot dogs the past couple days, today I made dinner using a unique recipe shared by my friend Cara. She introduced me to the idea of using sweet potatoes and black beans as fillings for burritos. Well, I felt adventurous and made pork filled enchiladas using sweet potatoes and black beans.Popular in the American South, these yellow or orange sweet potatoes are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called “yam” in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.
Here is my recipe for Pork, Sweet Potato & Black Bean Enchiladas:
1 can peeled, cubed sweet potatoes
1 can cooked black beans
1 small onion, diced
2 tablespoons minced garlic
2 T. lemon juice
1 tsp. salt
4 tsp. ground cumin
4 tsp. ground coriander
1 1/2 cup roasted, shredded pork
12 eight-inch soft corn tortillas
tomato salsa, sour cream, and cheese for topping
- Preheat oven to 350.
- Rinse sweet potatoes with water in a colander to wash
away any light syrup it was packed in.
- Rinse black beans with water as well.
- Combine potatoes, beans, garlic, onion and lemon juice
and process in food processor.
- Place sweet potato mixture in a bowl and add seasonings.
- Add shredded pork and fold into mixture.
- Spray with nonstick spray a large baking dish.
- Spoon about 2/3 to 3/4 C. of the filling into center of
each tortilla, roll closed, and place seam side down
in baking dish.
- Cover tightly with foil & bake 30 min or until hot.
- Serve topped with salsa, yogurt and cheese...
or any of your fave toppings.
and shredded cheese, along side of a
sweet corn, black bean and tomato salad.
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