‘They’ say never to try a new recipe on guests, but this one was a huge hit. Even my mother – who says, “All it needs is meat!” about everything I make – practically licked her plate clean.
As for next time, (and there will be a next time) I’ll probably make the filling, store it in the fridge, and bake the enchiladas as needed (one per person was PLENTY. Even for the biggest of appetites). I made all eight at once and by the end of the tray, they were a little dry.
Oh, and a little note concerning hot chili peppers. Jalapenos are not, (I repeat, NOT) at the same spiciness level as habernaros. Learn from my mistakes.
Sweet Potato and Black Bean Enchiladas
2 large sweet potatoes, diced and roasted
1 tbsp olive oil
1-3 cloves garlic, minced
1 small fresh chili, seeded and minced
1 1/2 cup cooked black beans
14.5 oz can diced tomatoes, drained
1 tbsp chili powder
Salt and pepper, to taste
2 cups salsa
8 large flour tortillas
1/4 cup red onion, finely chopped
- Preheat oven to 350*F.
- Saute garlic and chili in oil until fragrant. Add beans, tomatoes, chili powder, salt, pepper and sweet potatoes. Simmer 5 minutes. Set aside.
- Spread a thin layer of salsa on bottom of lightly oiled 9×13″ baking dish. Set aside.
- Spoon a portion of the sweet potato mix down center of each tortilla, roll them up and place – seams down – in the baking dish.
- Spoon remaining filling mixture over, top with remaining salsa and onions.
- Cover and bake until hot and bubbly, about 20 minutes.