SWEET BLACK BEAN RECIPES RECIPES

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SWEET POTATO AND BLACK BEAN ENCHILADAS RECIPE | MARTINA ...



Sweet Potato and Black Bean Enchiladas Recipe | Martina ... image

Provided by Martina McBride

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 1 hours 0 minutes

Yield 5 servings

Number Of Ingredients 23

1 cup red enchilada sauce, homemade or canned, recipe follows
1 teaspoon olive oil 
3 cloves garlic, minced 
1 small onion, diced 
1 jalapeño, seeded and diced 
2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
One 10-ounce can diced tomatoes with green chiles, such as Rotel 
1 1/2 cups canned reduced-sodium black beans, rinsed and drained 
1/4 cup fresh cilantro, plus more for garnishing 
1 teaspoon ground cumin 
1/2 teaspoon chili powder 
Kosher salt and freshly ground black pepper
10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory 
2 cups reduced-fat shredded Mexican cheese 
Reduced-fat sour cream, for serving, optional 
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups tomato sauce
3/4 cup reduced-sodium chicken broth
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 to 3 chipotle chiles in adobo sauce, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
  • Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  • Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
  • Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
  • Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
  • In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

JERK SWEET POTATO & BLACK BEAN CURRY RECIPE | BBC GOOD FOOD



Jerk sweet potato & black bean curry recipe | BBC Good Food image

Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers – great with rice and peas

Provided by Sarah Cook

Categories     Dinner, Main course

Total Time 1 hours 35 minutes

Prep Time 50 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 13

2 onions, 1 diced, 1 roughly chopped
2 tbsp sunflower oil
50g ginger, roughly chopped
small bunch coriander, leaves and stalks separated
3 tbsp jerk seasoning
2 thyme sprigs
400g can chopped tomato
4 tbsp red wine vinegar
3 tbsp demerara sugar
2 vegetable stock cubes, crumbled
1kg sweet potato, peeled and cut into chunks
2 x 400g cans black beans, rinsed and drained
450g jar roasted red pepper, cut into thick slices

Steps:

  • Gently soften the diced onion in the sunflower oil in a big pan or casserole.
  • Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
  • To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

Nutrition Facts : Calories 209 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.7 milligram of sodium

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SWEET POTATO AND BLACK BEAN ENCHILADAS RECIPE | MARTINA ...
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Reviews 4.9
Total Time 1 hours 10 minutes
Category main-dish
  • In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
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