Sweet Potato, Squash and Black Bean Enchiladas

Happy 2016 y’all! I can’t believe how fast 2015 went… but good riddance! I can’t wait to see what this year brings. I know it’s been forever since I’ve posted (I know I know…I’m starting to sound like a broken record) but It’s been a busy month and a half. I was lucky enough to spend 2 weeks with my family back in Virginia, one of my best friends and my sister came to Dallas for NYE and I started a new job. Needless to say I’ve been trying to get back into the whole going back to work (after not working for almost 3 months). Waking up at 545 again is not fun and its taken a little time to get used to that again…but I have a new job so I can’t complain. Between work, getting back into my gym and cooking routine, and taking care of my puppy I’ve been really busy. To top that off I’ve been sick for 3.5 weeks BUT I am finally feeling better.. which means I’ll start cooking and hopefully posting a little more regularly. Anyway, enough of my babbling.

This week I made another recipe from my Thug Kitchen cookbook. I absolutely  love this book. Everything looks and sounds so good.. and so far I haven’t been disappointed. This recipe was so damn good! I even got my roommate to eat it and love it and she hates sweet potatoes. My roommate said it reminded her of a really good bean and cheese burrito (but much healthier). This recipe is vegan with exception of the broth (didn’t  have any veggie broth on hand) and the cheese. I could never give up cheese. It’s too good.



Sweet potato, squash  and black bean enchiladas
Cook time: about  1 hour


1 large sweet potato (about 1 pound) chopped in to small cubed pieces*
2 tsp olive oil
1/2 onion, chopped
1 medium yellow squash, grated (like on a cheese grater… which will make about 1 cup)
1 tsp chili powder
1/2 tsp ground cumin
2 tsp garlic powder
1 15oz can of black beans

1 pack of corn or flour tortillas

*See step 2 under directions for clarification.

2 1/4 cups broth ( I used chicken)
1/3 cup tomato paste
2 1/2 tbs chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
3 tsp of garlic powder
2 tsp of soy sauce
a dash of cayenne pepper (and by dash I sprinkle  a lot.. how spicy is up to you)

1. Dump all of the sauce ingredients into a saucepan and bring it to a simmer. Use a whisk to stir the sauce and make sure the paste doesn’t start sticking to the pan. You’ll leave this simmering for about 10-15 minutes. The sauce will thicken up a little as it cooks. Once that’s done turn off the heat and let it cool.

2.   The recipe says you can steam it… I think it’s easier to cook it in the microwave. You can cook the sweet potato however you want. If you choose to steam the potato, you’ll want to peel it and cut it into cubes before you steam.

If you choose the microwave you’ll need to  poke holes in the sweet potato and place it in the microwave for 5 minutes then turn it over and cook it for another 5. It’ll be very hot and squishy (so you won’t need to cube it) . Let it cool and then take of the skin.

After cooking it you’ll smash the pieces together.

*You’ll want to preheat your oven to 375

3. While that is cooling, add your oil to the pan and  take your chopped onion and sauté it until it’s brown. Then toss in your grated squash and cook for another minute or so. Add the cumin, chili powder, garlic, and black beans. Cook all this together for 2-3 minutes then add in your sweet potato and turn off the heat. Mix well.

4. Grab a baking dish (ie:9×13 or whatever size you have) and cover the entire bottom of the dish with the enchilada sauce ( and by cover the entire bottom I don’t mean use all the sauce.. you still have to put some on top). Fill a tortilla with the filling. It’s completely up to you how much or little you put. I put a medium amount because I had 10 tortillas that I wanted to fill. You should know how to roll an enchilada… and if not please use google before you attempt this recipe.

5. Cover the remaining enchiladas with the reaming sauce, I covered these little bad boys with fiesta style cheese. Then cover the dish with foil and place it in the oven for 20 minutes. Once that’s done remove the foil and place back in the oven for another 5 minutes.  Then voila!

Also here is what the actual recipe is. Enjoy


Recipe cred: Thug Kitchen Cookbook, Pages 155/156

Photo cred: Me

Wishing everyone positive vibes this week!

Much love and happy healthy eating


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