Now, I really don't think much of myself as a cook and am not normally one to toot my own horn, but these are more or less my own recipe. I looked up a few random recipes--I don't even remember which now--before I went into the kitchen and started these for the first time, but I ultimately experimented the first time I made them. I wrote what I did and will share it with you now.
I am sure that you could find some delicious, gourmet version online if you wanted to, but these have been consistently moan-inducing for us, so I feel no need to ever make anything else.
Here's how to make them yourself:
Makes 6 enchiladas, serves 3
Ingredients
Vegetable bullion
2 medium sweet potatoes, skinned and cut into chunks
olive oil
2 cloves of garlic, minced
1 medium red onion, chopped
1 can of diced tomatoes
1 can black beans
basil (to taste)
sweet paprika (to taste)
spicy paprika (to taste)
coriander (to taste)
1-1 1/2 dried chilis crushed (to taste) or equivalent in chili flakes
1 bag grated cheese (cheddar, gouda or a mexican blend)
6 tortillas
enchilada sauce
garnishes (cilantro, sour cream, avocado or guacamole, lime, queso fresco or mild feta)
Method
Preheat oven to 400 degrees.
Boil sweet potatoes in a pot of water with a bit of vegetable bullion like you would make mashed potatoes. While they are boiling, saute onion in olive oil in a pan. When the potatoes are mashable, add them to the pan Add garlic and cook until fragrant. Add tomato. Mash all ingredients with a potato masher. Add black beans. Add spices and salt and pepper to taste. Cook on medium for about 4 minutes.
Pour half of the enchilada sauce into a baking dish. Put the sweet potato and black bean filling into a tortilla with a little cheese. Place into the dish. Repeat with all 6 tortillas. Top with the rest of the enchilada sauce and a little more cheese. Bake at 400 for 20-30 minutes, or until the edges of the tortillas start to get crispy.
Top with with cilantro and queso fresco or mild feta. Serve with a wedge of lime, avocado and sour cream. Enjoy!
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