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   MSGID: 35511.fidonet_cooking@1:105/500 2dd94808   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Bean & Sweet Potato Enchiladas   
    Categories: Mexican, Vegetarian   
         Yield: 8 Servings   
       
         2 lg Sweet potatoes;   
              - peeled & diced   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         3 cl Garlic; minced   
         1 sm Fresh hot chile;   
              - seeded & minced   
     1 1/2 c  Cooked black beans -OR-   
        15 oz Can beans; rinsed & drained   
    14 1/2 oz Can diced tomatoes; drained   
         1 tb Chili powder   
              Salt   
              Black pepper; freshly ground   
         2 c  Tomato salsa;   
              - fresh or purchased   
         8 lg Flour tortillas   
       1/4 c  Red onion; finely chopped   
       
     Preheat the oven to 400?F. Lightly oil a baking sheet. Arrange the   
     sweet potatoes in a single layer on the baking sheet and roast until   
     tender, turning once, about 20 minutes. Remove from the oven an set   
     aside. Reduce the oven temperature to 350?F.   
        
     Heat the olive oil or water in a large skillet over medium heat. Add   
     the garlic and chile and cook, stirring, until fragrant, about 30   
     seconds. Add the beans, tomatoes, chili powder, and salt & pepper to   
     taste. Stir in the sweet potatoes and simmer for 5 minutes. Set aside.   
        
     Lightly oil a 9x13" baking dish. Spread a thin layer of salsa over the   
     bottoms of the dish and set aside.   
        
     Place a tortilla on the flat work surface. Spoon a portion of the   
     sweet potato mixture down the center of the tortilla and roll it up.   
     Place the filled tortilla in the baking dish, seam side down, and   
     repeat with the remaining tortillas and filling mixture. Spoon any   
     remaining filling mixture on top of the enchiladas, top with the   
     remaining salsa, and sprinkle with the chopped onion. Cover and bake   
     until hot and bubbly, about 20 minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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