Delicious! I did add a little pepper jack to the tops of the enchiladas, so they weren't technically vegan, but the recipe was excellent! I love black beans and sweet potatoes together, and Dan mentioned the sweet potatoes were mild enough tasting compared to the other ingredients that they just sort of "melted" into the dish. Score! I highly recommend using fire-roasted tomatoes if you make these -- they brought such a nice smokiness to the beans and potatoes. Additionally, I used whole-wheat tortillas, which we're becoming used to, and they weren't overwhelmingly "wheaty" in this dish.
These would be an awesome make-ahead dish for busy people, (I bet they'd freeze well,) or to give as a gift to an expecting mother.
Stay tuned for more pre-prepped dinners this week!
4 comments:
I don't think I've ever had sweet potoatoes in enchiladas like that! YUM! (And I love your suggestion to freeze or bring to new mom,etc)
Gosh....that looks great!
Hey Catherine
Do you own the cookbook? I am going to visit a friend who is 8 months prego and she wants me to help her cook and freeze meals--this sounds perfect for one of them! Could I get the recipe from you (or borrow the cookbook so I can make a copy of the recipe?)?
Thanks!
Courtney
Post a Comment