For my friend Carli's birthday, a group of friends got together and we had Mexican food and margaritas. Carli's a vegetarian, so I made these enchiladas for the group. I found the original recipe in a Rachael Ray magazine and spiced it up. They went really well with the queso, guac, and margaritas! To add meat, toss 1 cup shredded pork in the adobo sauce before mixing in with filling.
Ingredients:
1 tablespoon olive oil
3 large sweet potatoes
1 small onion, diced
1/2 teaspoon salt
2 cloves garlic, minced
1 can black beans, rinsed
1 chipotle pepper + 2 teaspoons adobo sauce from canned chipotles in adobo
1 (4 ounce) can green chiles
12 flour or corn tortillas
3 cups mozzarella, shredded
1/4 cup Sartori parmesan
2 cups green enchilada sauce
1/4 cup Pico de Gallo
2 tablespoons canned pickled jalapeño slices
Preparation:
1. Preheat the oven to 400 degrees.
2. Poke holes in the sweet potatoes. Bake for about an hour, until soft. Let cool slightly.
3. Heat olive oil in a large skillet. Add onion. Season with salt. Sauté until soft, about 6 minutes.
4. While onions are cooking, scoop out sweet potato from the skins. Discard the skins.
5. Add garlic to hot skillet and cook for an additional 1-2 minutes.
6. Add sweet potatoes to onion and garlic. Mash potatoes.
7. Add chipotle pepper and adobo sauce and green chiles to sweet potato mixture. Heat through.
8. Stir in beans and green chiles. Remove mixture from heat.
9. Divide the filing between tortillas, sprinkling a tablespoon of cheese in each. Roll up and place seam side down in an 13x9 baking dish.
10. Top with enchilada sauce and remaining mozzarella and parmesan.
11. Bake for about 15 minutes at 400 degrees, until cheese has melted and starts to brown. Top with pico de gallo and pickled jalapeños.
Ingredients:
1 tablespoon olive oil
3 large sweet potatoes
1 small onion, diced
1/2 teaspoon salt
2 cloves garlic, minced
1 can black beans, rinsed
1 chipotle pepper + 2 teaspoons adobo sauce from canned chipotles in adobo
1 (4 ounce) can green chiles
12 flour or corn tortillas
3 cups mozzarella, shredded
1/4 cup Sartori parmesan
2 cups green enchilada sauce
1/4 cup Pico de Gallo
2 tablespoons canned pickled jalapeño slices
Preparation:
1. Preheat the oven to 400 degrees.
2. Poke holes in the sweet potatoes. Bake for about an hour, until soft. Let cool slightly.
3. Heat olive oil in a large skillet. Add onion. Season with salt. Sauté until soft, about 6 minutes.
4. While onions are cooking, scoop out sweet potato from the skins. Discard the skins.
5. Add garlic to hot skillet and cook for an additional 1-2 minutes.
6. Add sweet potatoes to onion and garlic. Mash potatoes.
7. Add chipotle pepper and adobo sauce and green chiles to sweet potato mixture. Heat through.
8. Stir in beans and green chiles. Remove mixture from heat.
9. Divide the filing between tortillas, sprinkling a tablespoon of cheese in each. Roll up and place seam side down in an 13x9 baking dish.
10. Top with enchilada sauce and remaining mozzarella and parmesan.
11. Bake for about 15 minutes at 400 degrees, until cheese has melted and starts to brown. Top with pico de gallo and pickled jalapeños.