Tuesday, February 10, 2009

Black Bean and Sweet Potato Enchiladas

This is a great freezable recipe that I found in "The Vegetarian Mother's Cookbook" It is a fabulous recipe that the book states is high in protein, vitamin A and iron.

To make the fabulous enchiladas combine:

  • 1 small chopped onion (sauteed)

  • 2 sweet potatoes (chopped and cooked) (can steam or boil)

  • 2 cups black beans (cooked)

  • 2 cups greens (we like to use Kale because its full of nutrients)

Combine all cooked items and wrap in tortilla wraps! We like to spread a "red" sauce on top of the enchiladas. Cook on 375 for about 20 minutes.

This recipe can be jazzed up with cheese or sour cream! It works great to make the night before, refrigerate and pop in the oven for dinner!