Monday, January 7, 2013
Sweet Potato Enchiladas
SWEET POTATO ENCHILADAS*
Recipe from Vegetarian Times
2 jars red enchilada sauce
1 Tbsp. olive oil
1 small onion, diced
1 1/2 lb. sweet potatoes, peeled and diced
15 oz. can diced tomatoes, drained
16 oz. jar salsa
2 cloves garlic, minced
1 chipotle chile, rinsed and chopped
1/2 c. water
15 oz. can black beans, drained and rinsed
12 oz. round queso fresco
2 limes, sliced
1. In large saucepan/dutch oven, heat oil over medium heat. Saute onion until soft. Add sweet potatoes, tomatoes, salsa, garlic, chile, and 1/2 c. water. Bring to a boil. Reduce heat to medium-low, simmer for 30-40 minutes (or until potatoes are done).
2. Mash potatoes. Stir in black beans and half of the cheese.
3. Grease a 9x13" baking dish. Spread 1/2 c. enchilada sauce in bottom of pan. Assemble enchiladas, placing seam side down in dish. Cover with the rest of the enchilada sauce. Sprinkle the remaining cheese over the top of the enchiladas.
4. Bake at 350˚ for 15 minutes. Remove from oven and switch oven to the broil setting. Broil on high for 5 minutes, or until cheese is bubbly and golden. Let rest 10 minutes before serving. Garnish with lime wedges, sour cream (and avocado).
*Tip: freeze half of the filling and save for later. (Whole batch serves 8.)