Sweet potato enchiladas

This quick and flavorful dish is both vegan and fat-free. Everyone who has tried it has wanted to have it again - soon. You can make it spicy or not depending on the degree of heat in the prepared salsa you choose and on whether you include the pickled jalapeno slices.

There seems to be an endless corn season here in Florida, so we eat a lot of sweet corn on the cob. It was a perfect partner for this spicy dish along with Mexican rice.

I adapted the recipe from Robin Robertson's Black Bean and Sweet Potato Enchiladas in "Vegan Planet."

Sweet Potato Enchiladas

1/4 cup water
1 garlic clove, pressed
1 large jalapeno pepper, minced (optional)
2 medium sweet potatoes, peeled and diced
1 15-ounce can black beans, drained and rinsed
1 15-ounce can petite diced tomatoes, drained
1 tablespoon chili powder
1 1/2 cups salsa (use in 2 portions)
6 8-inch fat-free flour tortillas
1/4 cup prepared enchilada sauce
8-12 pickled jalapeno slices, chopped (optional)



In a non-stick skillet, cook the garlic and jalapeno in the water over medium heat for about 3 minutes. Stir in the sweet potatoes, beans, tomatoes, and chili powder. Cover and cook for about 20 minutes, or until the sweet potatoes are cooked. Set aside.

Spread 1/2 cup of salsa in the bottom of a 9x13 baking dish. Set aside.

Working with the tortillas one at a time, place about 3 tablespoons of the bean mixture on each tortilla, roll it up, and place seam side down in the baking dish.

Top with salsa and pour the enchilada sauce around the enchiladas where they touch the edges of the dish. Distribute any leftover bean mixture in a line down the center of all of the tortillas.

Cover and bake in a 350 degree oven for about 20 minutes. Just before serving top with the pickled jalapeno pieces if you are using them.