Everyone IM BACKKKKKK. Sorry for the break over the holidays! Needed a little R&R :). Check it outtttt - JB
Sweet potato and black bean enchiladas:
Makes 6-8 servings
Sauce: add spices as needed (based on how spicy you like it)
1- pack vegetable broth
1/4 cup tomato paste
2 Tablespoons flour
2 Tablespoons coconut oil
4 Teaspoons chilli powder
1 Teaspoon garlic powder
1 Teaspoon ground cumin
1/2 Teaspoon onion powder
1/4 Teaspoon cayenne pepper
Salt to taste
Enchiladas:
1 large sweet potato (peeled and cut)
1 can black beans (drained and rinsed)
1 large white onion (diced)
1 red/green/yellow bell pepper diced
1 Teaspoon cumin
1 Teaspoon salt and pepper
1 Teaspoon garlic and onion powder
1 pack wraps/tortillas of choice
Method:
Preheat oven to 350 degrees (Fahrenheit), 176 degrees Celsius.
Peel and cut the sweet potato in small cubes or rounds and add to a pot of boiling water. Boil until tender enough to poke with a fork. Mash with salt and pepper, leave to the side.
In a medium skillet, add the onions and peppers and cook until tender, add in the black beans and cook until hot and combined. Add in the spices and stir until combined.
Heat tortillas in skillet.
Add half the sauce to the bottom of the cooking tin and spread evenly.
To assemble the enchiladas, spread sweet potato on one half of the tortilla and then add black bean, onion, and pepper mixture, allow enough space to fold and close. Fold and add to the cooking tin.
Repeat until tin is filled.
Add the remainder of the sauce to the top of the enchiladas and cook for 20-25 min.
IF ADDING CHEESE: After 20 min add cheese of choice to the top and return to the oven until cheese is bubbly.
Top with Greek yogurt and avocado!
Enjoy :)
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Негізгі бет Janine Beckie: Cooking with Caroline Weir & Gemma Bonner | Being Beckie 006
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