![]() Ten minutes before the potatoes are done, place the rinsed black beans in a medium pot. Bake in pre-heated oven for about 50-60 minutes or until soft and cooked through. See the recipe card below for full instructions. Poke with a fork (about 6 times) and wrap in tinfoil. Pour the vinegar mixture over the onion and let sit at room temperature for at least 30 minutes, but preferably for 1 hour. Heat oil in a medium pot over medium heat. Combine yogurt and taco seasoning in a small bowl, mix well. Lightly oil a rimmed baking sheet or coat with cooking spray. The filling may also be prepared up to a few days in advance. In a small bowl, stir together the vinegar, water, sugar, and salt until the sugar and salt have dissolved. If you dont have a microwave, bake about 45 minutes at 400☏. Arrange a rack in the middle of the oven and heat to 425☏. Place the sweet potatoes back on the baking sheet, then stuff with the quinoablack bean mixture (you will have about 1/2 cup filling per potato). Pro tip: Prepare the sauce up to a week in advance or freeze it for up to 3 months. It requires a bit of prep, but a lot of it may be done in up to a few days in advance. This sweet potato enchilada recipe is extremely easy. How to make sweet potato and black bean enchiladas Freshly chopped cilantro adds freshness that I love, but you can top your enchiladas with your favorite toppings, including avocado, olives, chopped tomato, sour cream and more! Add garlic and cook until fragrant (about 1 min.). Add chopped onion and cook until onion become softened and translucent (about 5 mins.). Use your favorite grated cheese or omit to make this recipe dairy-free. How to cook Sweet Potato + Black Bean chili in the Instant Pot: Using the SAUTE mode on the Instant Pot, add olive oil and allow to heat up. Chili powder, smoked paprika and cumin provide a warm spicy flavor to the sweet potato filling. If you use larger tortillas, the number of enchiladas will vary. I developed this recipe with soft taco sized tortillas, and you can use your favorite variety. My homemade red enchilada sauce comes together in 10 minutes with just a few pantry staples, or you can use your favorite store bought brand. Prepare a batch of my Instant Pot Black Beans to add to these enchiladas, or use your favorite canned variety. Place the sweet potatoes flat-side down on the baking sheet. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. 5 small sweet potatoes 1 15-ounce can black beans (drained and rinsed) 1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack). Add the sweet potatoes and chili powder, and stir to coat the vegetables with the chili powder. Use your favorite variety of sweet potatoes. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Place the onions in a nonstick skillet and sauté over medium- heat, stirring occasionally, for 2 to 3 minutes.
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