Black Bean and Sweet Potato Enchiladas

This is one of my favorite new recipes. I love that it is so flexible. Also we used Whole wheat tortillas, but it could very easily be done with corn or spelt and be just as good:


Black Bean and Sweet Potato Enchiladas
2 t oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 c)
2 c. cooked black beans with a little cooking water (I used 2 cans of beans)
2 c. chopped greens (kale, spinach, etc)
sea salt and black pepper to taste
2 c. enchilada sauce
8 large tortillas (wheat) or 12 corn tortillas
8 oz. sour cream, yogurt cheese or creme fraiche

Preheat oven to 375.  
Heat oil in large skillet.  Add onion and saute 5-10 min or until soft.  Add sweet potatoes.  Cover and cook about 10 min.  or until tender.  Stir in beans and greens.  Cover and heat about 5 min.  until greens are wilted. Ad a little water if needed.  Season with salt and pepper to taste.

Cover bottowm of 9x13 in baking dish with about 1/3 c of enchilada sauce.  Place tortilla on flat surface - fill with filling and roll and line them in pan-- At this point you are supposed to also add a little bit of yogurt, but I didn't realize that and it was still amazing. We just put a little dollop of yogurt on after it was cooked.  Cover enchiladas with remaining saue.  Cover pan and bake 20 min.


Variations:
black bean and squash: substitute 2 3/4 c squash for sweet potatoes
black bean and carrot: sub 2 3/4 c diced carrots for sweet potatoes
black bean and brown rice: sub 2 3/4 c. cooked brown rice for sweet potatoes but add them at the same time as the beans and greens.

Chicken Enchiladas

2-3 chicken breasts (cooked and cut)
1 4oz can of green chilies
1/2 onion (chopped)
Butter
1 pkg cream cheese
1 cup whipping cream
1 cup half/half
10 corn tortillas
cheese- your choice (mozzarella, cheddar, or jack)
salt and pepper to taste


Saute onion and green chilies in butter. Soften cream cheese in microwave. Combine cooked chicken, green chilies, onion, and cream cheese. Butter corn tortillas on both sides, fill with chicken mixture and roll. Place in casserole dish seam side down. Combine cream, half/half, salt and pepper, pour over the enchiladas. Top with cheese. Bake at 350 for 30 mins.