Home » Kid Activities in Pittsburgh (Paid Ones) » Sweet Potato, Black Bean and Zucchini Enchiladas

Sweet Potato, Black Bean and Zucchini Enchiladas

Sam and I visited the Children’s Museum for the first time today!  We met a friend and her son there and had a great time.  I didn’t take many pictures because it is hard not to get anyone else’s kid in the frame.

I don’t want to dedicate this whole post to the Children’s Museum because I think we only saw like 1/4 of it.  It’s huge and we have toddlers that nap so we only spent about 1.5 hours there.  Sam seemed to really enjoy it though and it was a surprisingly quick drive from Mt. Lebanon.  I think it would have only taken us 15 minutes to get there if I didn’t make a wrong turn and end up downtown.  Here are a couple pictures from the museum today.


For dinner tonight, we had sweet potato, black bean and zucchini enchiladas.

I made homemade enchilada sauce using this recipe from Gimme Some Oven.  It was really easy and delicious.  I doubled the recipe because 1 cup did not sound like enough.  Just a note that if you double it, you’re going to need 1/2 cup of chili powder so buy in bulk!  We tend to buy black pepper, red pepper flakes, curry powder and chili powder in bulk because we go through the most of those spices.

The enchiladas and sauce could be made vegan if you used vegetable stock in the enchilada sauce, vegan refried beans and skipped the cheese.  It’s also a really cheap recipe and not difficult.  The most time consuming part is peeling and chopping the sweet potatoes.

Sweet Potato, Black Bean and Zucchini Enchiladas

  • 2 cups enchilada sauce
  • 1 medium onion, diced
  • 3 lbs sweet potatoes (about 5 small), peeled and diced
  • 1 medium zucchini, diced
  • 2 Tbsp canola or vegetable oil
  • 1/4 tsp salt
  • 15 oz can black beans, drained and rinsed
  • 15 oz can refried beans (I used refried black beans)
  • 1.5 cups grated cheddar cheese
  • 1/2 cup salsa
  • 9 flour tortillas

Heat the oil over medium-high heat in a large skillet.  Add onions, sweet potatoes, zucchini and salt, cover and cook, stirring occasionally until soft and cooked through, about 15 minutes.  Remove from heat.

Preheat oven to 350 degrees.  Cover the bottom of a 9″x13″ and 9″x9″ with enchilada sauce.  About 1/2 cup in the large dish and 1/4 cup in the small dish.

Assemble the enchiladas– Get a tortilla, add a spoonful of refried beans then a small handful of black beans, a couple of spoonfuls of the veggie filling and then sprinkle with cheese.  Roll up and place in your prepared baking dish, seam side down.  

My 9″x13″ pan held 6 filled tortillas and my 9″x9″ held 3.  After you’ve filled them all and placed in the baking dishes, pour the remaining enchilada sauce over to cover and then add the salsa and finally sprinkle on whatever remaining cheese you have.

Bake at 350 degrees for about 20 minutes, until heated through and bubbling.

Here’s a picture of the finished enchiladas (after I ate one).  The lighting is terrible in that picture and I think my phone is on it’s last leg because the pictures are getting worse and worse.  Due for a new phone in a few weeks so hopefully the pictures will get better soon!

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