Cranberry, Sweet Potato and Black Bean Enchiladas

I realize that the last SEVERAL recipes I've posted have had sweet potatoes in them. And the next few will as well. It's the season, am I right?! Also they happen to be delicious, full of nutrients and I got a TON of them for super cheap. I love finding new ways to eat and enjoy them. 

Cranberry, Sweet Potato and Black Bean Enchiladas

This is a spin on the classic combination of sweet potatoes and black beans. Somehow those two go together so perfectly. Adding spicy cranberry sauce really takes the dish up from a "yeah this is yummy!" to "Oh my gosh don't talk to me this is SO GOOD THAT I JUST WANT TO SAVOR IT ALONE!!!" At least that's how my family and I felt about them. They are really that good. 

It just serves as a great reminder to me that being vegan doesn't mean giving up flavor. I swear that I eat more delicious and flavorful foods now than I ever had before going "Plant-Strong." I am more creative and more excited about new and unusual combinations these days. All I'm sayin' is that you should really try this out even if it sounds bizarre to you because IT IS CRAZY GOOD! Oh and crazy healthy. And look at the ingredients list - crazy simple too! Be crazy and make these, yall! 

Cranberry, Sweet Potato and Black Bean Enchiladas

 

Cranberry, Sweet Potato and Black Bean Enchiladas

  • 3 cups cubed Cooked Sweet Potatoes (I bake mine in the slow cooker!)
  • 1 & 1/2 cups black beans (1 can drained)
  • 1/2 batch Easy Spicy Cranberry Sauce (recipe also below) 
  • 1/4 cup minced cilantro
  • juice of 1 lime
  • 12 corn tortillas
  • 1 batch, can or bottle of your favorite enchilada sauce or salsa (We used Trader Joe's tomatillo salsa - I HIGHLY recommend it!!) 

Preheat your oven to 375 degrees. Prepare a large baking dish (such as a 9x13) for the enchiladas by lining it with parchment paper. Add a bit of your sauce to the bottom of the pan before making the enchiladas.

Mix the cubed sweet potatoes, black beans, cranberry sauce, lime juice and cilantro in a large bowl until combined. 

Heat the corn tortillas up (I use the microwave and cover them with a moist paper towel so they don't crack.) and add some filling to each. Roll and place on top of the sauce in the baking dish. Continue until you run out of tortillas or filling. (If you have extra filling it is really good as a burrito or in a breakfast hash!) Top with more sauce and cover the dish with foil.

Bake for 20 minutes or until everything is warm and toasty! Serve with extra cranberry sauce on the side or on top.  

 

Spicy Cranberry Sauce

  • 2 cups fresh cranberries
  • 2 minced jalapenos or serrano peppers (leave the seeds and everything)
  • 1/4 cup sugar
  • 1 cup water
  • juice and zest of 1 lime

Mix everything together in a small pot and bring to a boil over medium-high heat. Once it's boiling turn it down to medium and let simmer. Cook until the cranberries have all "popped" and the sauce is thickened. Once cooled store it in the fridge for up to a week. 

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