I’m really blessed. That has very little to do with the enchilada recipe I’m about to share with you, but I think it’s important to take a minute out of the day, and just reflect on how lucky we all are. I’m loving life, and even though it’s been a little hectic and crazy, I’m still finding time to just be still for a few minutes, and enjoy everything life is throwing my way.
When life gets a little crazy, I like to spend some time in the kitchen. So when I got home on Monday night, I was ready to commit some time to cooking. I’m glad I did, because it really helped me unwind before my small group.
Isn’t it amazing how slowing down a little bit can really change your perspective?
Anyways. Back to that recipe. This one is a little bit more complicated than most of my recipes, but it’s worth it, I promise. And it’s not complicated. You can handle it, and you’ll be glad you gave it a shot.
Black Bean and Sweet Potato Enchiladas
Adapted from this recipe by the Curvy Carrot
- 1 tbsp olive oil
- ¼ tsp minced garlic
- ½ medium onion
- 1 medium sweet potato
- 2 medium vine tomatoes
- ½ cup prepared salsa (or an extra tomato)
- ½ cup water
- 1 cup shredded cheddar cheese, divided
- 1 can black beans
- ½ cup corn
- ¼ tsp Chipotle chili powder (or regular chili powder)
- ¼ tsp dried cilantro
- 8 corn tortillas
- 3/4 cup green chili enchilada sauce
In a large skillet, heat the olive oil over medium heat. Dice the onion, and add into the olive oil, cooking for 5-6 minutes, or until the onion starts to soften. Dice the sweet potato and tomatoes. Add into the skillet with the salsa and water. Let simmer for 15-20 minutes, or until the sweet potatoes soften. Gently mash the sweet potatoes with a fork or potato masher. You’ll basically want everything to get kind of mashed up. Stir in ½ cup of the cheese, black beans, corn, chili powder and cilantro. Let cook for 5 more minutes. Set aside and let it cool slightly. Pour about ½ cup of the enchilada sauce to the bottom of a baking dish. I actually used a loaf pan, because the width was perfect for the tortillas, but you can use an 8×8 pan if that’s easier. Add about ¼ cup filling to each tortilla. Roll, and place in the pan, (on top of the sauce) seam side down. Once you’ve rolled them all and filled your pan, Cover with remaining sauce and cheese. Bake at 350 for 20 minutes. Then broil for 5-10, or until the cheese begins to brown. Let sit for a few minutes, and serve! It’s excellent with chips and salsa!
I’d never used sweet potatoes in a Mexican dish before, but they were perfect! Now that I’m past my sweet potato + almond butter obsession (seriously try it, it’s so good) I think I found a new favorite way to use up the orange spuds.