Chipotle Sweet Potato and Black Bean Enchiladas with Salsa Verde
The pan that I use for my enchiladas only holds eight at a time, but I go ahead and prepare enough filling for two batches. You could easily cut this in half if you need to. I’ve called for 8 tortillas below, but if you want to use up all the filling, you’ll need about 16. This is a pretty free-form recipe, so you may need to experiment a little.
In case you’re not familiar with chipotle chiles, you buy them in a can. This recipe calls for 2 or 3 chiles from that can. Put the rest of them into a little container and refrigerate – they will keep for a long time. If you have time (and fresh tomatillos), you can make salsa verde. Lately, I’ve been using the Trader Joe’s brand and I keep forgetting to measure exactly how much I use. You want to pour on enough to cover the enchiladas, but not so much that they’re swimming in salsa.
If you’re making this using refrigerated beans and/or sweet potatoes, I recommend warming them up first, as this dish doesn’t spend very much time in the oven.
Ingredients
2 large sweet potatoes
2-3 chipotle chiles
olive oil
1 onion
2-3 jalapenos
2 cans black beans, or the equivalent
1/2 tsp salt, or to taste
1 tbsp tomato paste
8 corn tortillas
1 cup shredded Mexican cheese
1-2 cups prepared salsa verde
1. Cook sweet potato using your preferred method: oven or microwave.
2. Dice or shred onion and jalapenos, and saute in enough olive oil to cover the bottom of the pan (or your preferred amount). Cook until soft, about 5-10 minutes.
3. During this time, dice the chipotles.
4. Add tomato paste and mix well.
5. Drain and rinse black beans, and add to onion/jalapeno mixture, along with salt. Mash about half the beans and mix it all up. Turn down the heat, but keep the mixture warm.
6. Once sweet potatoes are cooked, mash, and mix in diced chipotles.
7. Warm the tortillas for about 20-30 seconds.
8. Add a little salsa verde to the bottom of the baking dish.
9. Put a heaping spoonful of the bean mixture in the middle of a tortilla, and fold both sides over to the middle. Put seam side down in the baking dish. Prepare three more bean enchiladas, and line those up. Then repeat the same procedure with the sweet potato mixture.
10. Pour on some salsa verde, enough to cover but not dowse the enchiladas. Add the shredded cheese on top.
11. Broil on high until cheese is bubbling and has maybe a few small brown patches. This will only take a couple of minutes.
Tags: black beans, sweet potatoes
