Do you ever cut corners when you’re following a recipe? I do—all the time—and I’m always learning from my mistakes.
Take these black bean sweet potato enchiladas, for example. I blundered through Gluten Free Goddess’ recipe, made it my own, and came out a better cook in the end.
- Substitutions can be ok: I subbed Target’s salsa verde for the Karina’s green chile sauce, which worked out fine.
- Skipping steps is usually not ok: I ignored her recommendation to warm up the corn tortillas first, so they broke to pieces when I tried to wrap the tortillas around the inside ingredients. As a result, my enchiladas weren’t as pretty as they could have been, but it didn’t affect the flavor. I need to trust that my fellow cooks will not recommend additional steps if they are not integral to the dish’s success!
- Additions are just fine: I love spicy food, so I knew adding a jalapeño and a Fresno chili pepper was a good idea. And it was.
- Pay more for high quality ingredients: Packaged breads, including tortillas, tend to be full of preservatives and unnecessary ingredients. I paid more for these sprouted grain corn tortillas at my local health food store, and go figure, they taste better than the rest!
- Some flavors are so good together, you can’t go wrong: Black beans and sweet potatoes are a delicious combination. Even with all my mistakes, I ended up with a mighty delicious meal.
Vegetarian Black Bean Sweet Potato Enchiladas
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Entree
- Cuisine: Mexican
Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 8 small enchiladas, enough for 4 modest servings.
- 1 15-oz can black beans, rinsed and drained
- 2 teaspoons minced garlic
- One lime’s worth of fresh lime juice
- 2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
- ⅓ cup crumbled goat cheese (optional)
- ½ cup chopped roasted green chiles (two 4-ounce cans should do it)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper, if you like spicy food like me
- 1 jalapeño, diced
- 1 Fresno pepper, diced
- Sea salt and black pepper, to taste
- 1 16-ounce jar of salsa verde
- 8 corn tortillas
- Monterey Jack cheese
- Chopped fresh cilantro
- Sliced avocado
- Preheat oven to 350 degrees. Pour enough salsa verde into your baking dish to lightly cover the bottom.
- Mix together the filling ingredients in one bowl.
- Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add ⅛ of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas.
- Top with more salsa verde and cheese. Bake for 20 to 25 minutes, until sauce is bubbling and tortillas look slightly golden.
- Sprinkle with fresh cilantro and serve with freshly sliced avocado. Enjoy!
What have you learned from your cooking endeavors?