I just wrote the title to this post and literally began salivating, spacing out into a dream-like state, just thinking about the gloriousness that is these enchiladas. Snap out of it, Elizabeth!!
Smoky Sweet Potato and Black Bean Enchiladas
- 1 large sweet potato diced (leave the skin on)
- 1/2 large onion diced
- 1/2 red bell pepper diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 cup chopped fresh cilantro
- salt and pepper to taste
- 1 1/2 cups black beans 1 can, drained and rinsed
- 2 cups shredded cheese monterey jack or cheddar, or a combination of both
- 12 corn tortillas
- 2 cups enchilada sauce
- Preheat oven to 375 degrees.
- Steam the sweet potato, onion, and bell pepper until cooked (approximately 15 minutes)
- Remove vegetables from steamer and add to a medium sized bowl. Add spices and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).
- Add black beans to vegetables; stir to combine.
- Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a large casserole dish (or two small ones)**
- Warm the corn tortillas in the microwave four at a time for 35 seconds (this will make them malleable- a cold corn tortilla always crumbles when you try and roll it).
- In each tortilla, fill with a spoonful of the vegetable mixture and a small amount of cheese (you want to only use half of the cheese for the inside of the enchiladas- the rest will go on top).
- Roll tortilla and place seam-side down in the casserole dish. Continue until all tortillas have been filled.
- Top enchiladas evenly with remaining sauce, and sprinkle with the remaining cheese.
- At this point, cover and freeze (if saving for later) or bake for 20 minutes, or until cheese is melted and beginning to brown on top.