Favorite Recipes: Enchilada Beans with Sweet Potato

ENCHILADA BEANS WITH SWEET POTATO

As an alternative to rice and beans, we added sweet potatoes to this dish and made an easy chili. These delicious beans make a great side dish, main dish, or topping for our Spicy Cheesy Corn Fritters. Perfect for 2-4 people as a side dish or topping. If using for a main dish, we suggest you double this recipe.

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Ingredients

1/2 large red onion, chopped

1/2 large sweet potato, chopped

1 15.5 oz can of black beans, drained

1/2 can of Hatch green chilies

1/4 cup enchilada sauce, canned or make your own (see below)

1/2 tsp garlic or garlic powder

1 tsp crushed red pepper

Salt and/or apple cider vinegar to taste

Instructions

Toss chopped sweet potato in a pan along with a couple tablespoons of water, cover and steam until water is absorbed.  Add olive oil and sauté about 7-8 minutes.  Add chopped onions and continue sautéing until everything is browned.  Meanwhile, add all other ingredients to a medium pot, then stir in onions and sweet potatoes.  Heat until bubbling and a bit thickened, stirring regularly.  Serves 4 as a side dish or topping for corn fritters.

HATCH CHILE ENCHILADA SAUCE

Ingredients

3 cups water

1.5 tsp garlic powder

1.5 tsp onion powder

1 veggie bouillon cube

1 tsp salt

½ cup all-purpose flour

¼ cup Hatch red chile powder

Instructions

Put all ingredients in a medium sauce pot and use an immersion blender to mix until silky smooth.  Cook over medium heat, stirring until thickened.  Can be made ahead of time and stored in a jar. Recipe adapted from the Blonde Chicana Bride’s Mexican Cookbook by Helen C. Keen.

For a complete list of all of our yummy camp recipes, click here.