Sweet Potato & Black Bean Enchiladas

Gather Up:

Sauce

• 1 15-oz. can tomato sauce
• 1 ¾ cups low-sodium vegetable broth
• 1 tsp. ancho chile powder
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• ½ tsp. chipotle chile powder

Filling

• 1 Tbs. extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 ½ lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can black beans, rinsed and drained
• 1 12-oz. round queso fresco, divided

Enchiladas

• extra virgin olive oil, for brushing baking dish
• 16 6-inch corn tortillas, warmed (flour worked just as well... maybe better)
• 2 limes, cut into wedges
• 1 avocado, sliced
• ½ cup sour cream, for garnish
• Cilantro sprigs, for garnish, optional

*otherwise known as a shit-ton of ingredients

Photos went straight to the final product.

To make:

1. Make the filling. This is the most time consuming step. Heat oil in a dutch oven over medium heat. Add onion and saute for a few minutes until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile and 1/2 cup of water... bring all of this to a boil.

Then reduce heat to low and simmer for 30-40 minutes. After the time is up mash the mixture with a basic potato masher until combined. Add in the black beans, cook for 5 minutes. Lastly, add in half of the queso fresco and take off heat.

2. During that 30-40 minute time frame that the filling is simmering, make the sauce. 

Combine all ingredients in a small saucepan and bring it to a simmer over medium heat. Whisk, season with salt and pepper. Done.

3. Assemble.

Preheat the oven to 350°. Brush a 13x9 inch baking dish with oil and pour 1/2 c of the sauce into the dish. Evenly coat the bottom of the dish. Then fill the tortillas with the filling. 2 pans may be necessary esp. if you go with the flour option. So then do the basic enchilada program, fill with the filling, roll and pack in seam side down. Top it with the rest of the sauce and the queso and bake for 15 minutes.

Then just switch the oven to broil and do that for another 5 minutes until the cheese browns up a bit. Let it chill for 10 minutes. Garnish with avocado, lime slice, sour cream, cilantro sprig..salsa? Whatever ya like.

This makes 16 Enchiladas. We froze half for a later day.

The Australian approves.

Recipe Credit

http://www.vegetariantimes.com