Black Bean & Sweet Potato Enchiladas

Black Bean & Sweet Potato Enchiladas


Get a double dose of good-for-you sweet potatoes in these enchiladas filled with shredded sweet potatoes and black beans, and topped with a curried sweet potato and tomato sauce. 

Serves 6-8.


  • 2 large sweet potatoes, diced
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1 (13.4-ounce) package no-salt-added black beans, drained and rinsed
  • 1 (5-ounce) package baby spinach, coarsely chopped
  • 8 corn tortillas


Preheat the oven to 400°F. Pierce 1 sweet potato all over with a fork, and place on a parchment-paper-lined baking sheet. Roast until tender, about 40 minutes. Peel and mash potato; measure out 1 cup. Meanwhile, peel and shred the raw potato. Measure out 2 cups.

Reduce the oven temperature to 350°F.

To make the sauce, in a medium saucepan, heat tomatoes, mashed sweet potato and curry powder to a boil. Remove from heat. Purée mixture with an immersion blender or transfer to an upright blender and blend until smooth. Set aside.

Meanwhile, heat a large saucepan over medium-high heat. Add shredded sweet potato and cook 1 to 2 minutes or until it begins to stick to the pan. Stir in 1/2 cup water and cumin, cover and cook 3 to 5 minutes or until sweet potatoes are tender. Remove from heat and stir in black beans and spinach until mixture is evenly combined.

Spread 1/2 cup sauce in the bottom of a 2-quart baking dish. Gently warm tortillas in the oven or a dry skillet. Lightly coat 1 tortilla in sauce in the baking dish. Spoon 1/8 of the bean and sweet potato mixture down center of tortilla. Wrap and roll tortilla to the end of the baking dish. Repeat with remaining ingredients. Top with remaining sauce.

Bake about 20 minutes or until heated through.

Nutritional Info:

Per Serving:210 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol,100mg sodium, 43g carbohydrate (8g dietary fiber, 7g sugar), 6g protein
2013 J40 Farm Crawl

2013 J40 Farm Crawl


Discover the great products and services offered by small family-owned farms and businesses along Highway J40 from Pittsburg to Lebanon and Beyond in the scenic Villages of Van Buren County in Southeast Iowa! This is a weekend of great fun, filled with Farm Tours, Amish School Benefit Breakfast, Local Artist, Amish Furniture Store, Greenhouses, Wineries, Artisan Bread & Cheese, Wagon Rides. A wonderful opportunity to explore 9 different farms and business all within a 17 mile radius.


The weekend event opens Saturday, July 20 with a homemade breakfast of Biscuits, Gravy, Pancakes and Sausage at the Lebanon Amish School from 8:00 a.m. to 12:00 p.m. (Free-will donation.) Meander down the roads to shop for antiques and art, tour farms and taste wine and cheese.  Take a ride on a horse-drawn wagon, take home quality handcrafted hardwood furniture and purchase fresh produce, wine, flowers, fresh baked artisan bread, dog treats and award winning cheese.  Learn how to bake bread in an outdoor clay oven. The twelve farms participating Saturday 8am-5pm are:  Pittsburg General Store Art Studio, Bloom and Bark Farm & Dog Bakery, Villages Folk School, Crane Winery, Whispering Pines Winery, Lengacher’s Greenhouse, Amish School, Yoder’s Indian Creek Furniture, Richardson’s Point, Klodt Barn, Troy Academy, and Milton Creamery.


For more information about the J40 Farm Crawl 2013 see the contact information below.

J40 Farm Crawl July 28, 2012

J40 Farm Crawl July 28, 2012


Visit the home of Bloom and Bark along with many of our neighbors. Unique weekend filled with Farm Tours, Artists, Wineries, Amish Furniture, Clay Oven Baking, Heirloom Tomato Tasting, Antiques, Wagon Rides, Greenhouses, Amish School Breakfast and much more. This well be a great opportunity to see how all the great products are grown and made at Bloom and Bark. Event hours: 8am – 5pm. For more information and to down load a brochure go to