Sweet Potato & Black Bean Enchiladas

This recipe is inspired by one printed in December 2011 issue of Vegetarian Times, by James McNulty (of Whitsett NC), who won $500 for his contribution (congratulations, James!).  He uses salsa and a canned chipotle pepper in his recipe, as well as a few other ingredients I have never seen the use for (ie. onion powder).  In addition to preferring to avoid pre-packaged food, I find the flavor of the salsa tends to dominate the dish, so I have adapted his recipe to make it more fresh and harmonious (and actually a tad cheaper).  I also changed the order of preparation to make it more time-efficient.  While this may look complicated, it’s actually very easy, and if you use Trader Joe’s sweet potato cubes, it only takes a little over an hour to make, including cook & bake times.

I strongly recommend the use of Dan’s Prime Smoky Chipotle sauce, even though I try not to insist on specific brand products in recipes.  It’s got the perfect flavor for this recipe, and at only $3 a bottle, it’s cost-efficient.  (The ingredient it replaces is a single chipotle pepper in adobo sauce, which costs $2.49 for an entire can you’d just end up throwing away after, unless you happen to use chipotle peppers in adobo sauce all the time, which I do not.  The Dan’s also has the added benefit of not requiring dicing; w00t!)  Just remember to store it in the refrigerator.  You don’t have to have it, but it really adds a nice savory flavor and reduces the sweetness of the sweet potatoes.  If you know of a chipotle chile sauce that’s very simple and not loaded down with other things, you can substitute it, but I can’t vouch for the end flavor unless you use Dan’s.

Filling Ingredients:
2 Tbs. extra virgin olive oil
1 bunch of green onions, diced
2-3 large cloves garlic, pressed
3 cups (1.5 lbs) sweet potatoes, peeled & diced (I use the pre-cubed from Trader Joe’s)
2-15 oz. cans diced tomatoes, one drained (or 1-28 oz. can, partially drained)
2 large (fresh) jalapeno peppers, diced fine or minced
1 tsp. sea salt
1/2 cup water
1-15 oz. can black beans (or 2 cups of homemade, if you have them)
1-1.5 tsp. Dan’s Prime Smoky Chipotle sauce
4 oz. cheddar cheese, grated
6 oz. queso fresco, crumbled

Sauce Ingredients:
1-15 oz. can tomato sauce
1.75 (1-3/4) cups low-sodium vegetable broth, or 2 “sticks” of liquid concentrated broth & 1.75 cups water
1 tsp. ancho chile powder
1 tsp. Simply Organic brand chili powder (I prefer the SO brand, but if you have one you really like, use it)
1 tsp. dried oregano, ground up in a mortar & pestle
1/2 tsp. chipotle chile powder
1/2 tsp. sea salt

Other Ingredients:
16 six inch corn tortillas, kinda thin (do not get the thick ones; they crack apart when you roll them)
2 limes, cut into wedges (optional)
1 avocado, sliced (optional)
sour cream (optional; I strongly recommend Wallaby brand, OMG)

1.  To make the filling:
Heat oil in a large saucepan over medium heat.  Add onions and saute until soft, about 3-5 minutes.

Add garlic and saute one minute more, stirring to keep the garlic from scorching.

Add the sweet potatoes, tomatoes, jalapeno peppers, salt, and water, and bring to a boil.
Reduce heat to medium-low and simmer 30-40 minutes, until the sweet potatoes are soft.

While the sweet potato mixture is cooking, make the sauce (instructions below).

Finish the  filling:
Mash the mixture with a potato masher until everything is nicely mushed up.

Add the black beans to the mashed mixture and give it all a big stir to combine.  Return to the heat and cook 5 more minutes.

Add the Dan’s Prime Smoky Chipotle sauce,  cheddar and queso fresco and stir well until the cheddar is melted.  Remove from heat.

2. To make the sauce (while the sweet potato mixture is cooking):
Put the tomato sauce in a medium saucepan over medium heat.
Add the spices and stir to mix well.
Stir in the broth (or broth concentrate & water) and bring to a simmer over  medium heat.  Stir in the salt and reduce heat to low.  Simmer for 5-10 minutes and remove from heat.

3. To make the enchiladas:
Preheat oven to 350 degrees.

Brush a 13×9″ baking dish with olive oil or spray it with your spray oil of choice.
**If you like, you can use an 8×8″ pan and keep half for dinner tomorrow.  All you have to do is heat the filling and sauce on the stove and then follow the rest of the directions to assemble the enchiladas.  Since I only cook for 2, this is what I do, and it’s even tastier the next day.

If you’re using an 8×8″ dish, split the sauce in half and retain one half for the next day.

Ladle 1 cup of sauce in the bottom of the baking dish (or 1/2 cup, if you use an 8×8″ pan) and spread the sauce across the bottom.

Spoon filling into the center of a 6″ corn tortilla shell, roll the shell, and place it with the seam side down in the baking dish.  Repeat until the dish is filled.  An 8×8″ dish will hold 6-8 enchiladas, depending on how much filling you put in each one.  A 13×9″ dish will hold 12-14, or so.

Pour the remaining sauce over the enchiladas.  Crumble 3 oz. of queso fresco (1/4 of a 12 oz. round) over the sauce-covered enchiladas, and bake uncovered for 15 minutes, until the sauce is bubbly.  Switch your oven to broil and broil about 5 minutes, until the cheese is brown.

Remove from oven and let rest 10 minutes before serving.

Top with squeeze of lime, sliced avocado, and sour cream, as you like, and enjoy!

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