MATERIALS
Makes 7-8 large enchiladas
Sauce:
2 cups broth (or water)
1/3 cup tomato paste
2.5 tbsp chili powder
2 tsp cumin
1.5 tsp oregano
2 cloves garlic, minced
2 tsp soy sauce
1 tbsp lime juice (optional, add after simmering)
Filling
2 medium sweet potatoes, cubed
1 onion, diced
2 cloves garlic, minced
2 cans black beans
2 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp maple syrup (optional)
Whole wheat or corn tortillas
PROCEDURE
1. Cut sweet potatoes into cubes, steam covered in skillet over medium heat for ~12 minutes or until tender.
2. In medium saucepan, whisk sauce ingredients together except for lime and simmer for 10 minutes, then add lime juice.
3. Preheat oven to 375 degrees.
4. In skillet over medium heat, saute onions for 4-5 minutes; add garlic, black beans, chili powder, cumin, salt, and maple syrup (if using) and cook for a couple more minutes.
5. Smash sweet potatoes with fork and add to black bean filling mixture. Mix well.
6. Pour 1.5 cups of sauce in 9 x 13" casserole dish. Fill tortillas, wrap them up, and place seam side down in dish. Pour remaining sauce over top.
7. Bake for 20 minutes covered with foil. Uncover and continue baking for 5 minutes.
8. Serve with desired toppings.
The Rundown
We pretty much love Mexican food in any shape or form. This is the first time we used sweet potatoes in a dish like this and it hits the spot. Pro tip: If you are short on time or just impatient, cut out the oven part and eat as tacos.
Inspired by: Thug Kitchen Cookbook