The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travels well, so the dish is great for a potluck or a holiday party.
- 1 15-oz. can tomato sauce
- 1 tsp. ancho chile powder
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1/2 tsp. chipotle chile powder
- 1 Tbs. extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- 1 12-oz. round queso fresco, divided
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges
- 1 avocado, sliced
- 1/2 cup sour cream, for garnish
1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes. 4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
- Calories: 435
- Carbohydrate Content: 65 g
- Cholesterol Content: 20 mg
- Fat Content: 15 g
- Fiber Content: 11 g
- Protein Content: 13 g
- Saturated Fat Content: 5 g
- Sodium Content: 963 mg
- Sugar Content: 11 g