I. Miss. Mexican. Food.
Don’t get me wrong, I love living here in Tennessee. This summer has been beautiful. We have wonderful friends. My home is more than I ever dreamed I would have. But California has some of the best Mexican food on the planet. I miss it – A LOT.
This recipe is from the Penzey’s catalog, I’m not sure which edition.
Substitutions made, noted below.
Sweet Potato Black Bean Enchiladas
5 to 6 large tortillas
2 large sweet potatoes, peeled if desired
1/4 c soy sauce, regular or low sodium
2/3 c apple cider vinegar, divided
2 leeks, thinly sliced
4 cloves garlic, chopped
1 dried hot chili pepper, crushed – I used chili powder
1 15 oz can black beans
3 c grated sharp cheddar cheese – divided – I used Trader Joes 3 cheese blend
vegetable or corn oil
1/2 lb. chorizo
1 to 2 c salsa
1/2 to 1 c sour cream
1 to 2 tblsp fresh cilantro
Preheat oven to 375 degrees.
Wash and cut the sweet potatoes into bit-sized chunks. Put the potatoes, soy sauce and 1/3 c of the cider vinegar into a large pot and boil until the potatoes are very soft and the liquid is mostly absorbed, about 30 minutes. – After 30 minutes my potatoes were still somewhat firm and the liquid was absorbed. I added about a 1/2c of water and covered. It took another 15ish minutes for the potatoes to soften.
In the meantime, saute the leeks, chorizo (if using) and garlic (if using fresh) over med-high heat in a little oil with the cumin until you can smell it halfway out the door. Then add the remaining cider vinegar, chili pepper, the black bean and the garlic (if using dry). Turn the heat down to medium, cover the pan and take a break until the potatoes are done.
When the potatoes are finished, mash them, leaving a fair number of lumps. Fold the beans and 1 cup of the cheese into the potatoes. Fill the tortillas with about a handful of filling, roll and pack tightly into a lightly greased 9×13 pan. Top the enchiladas with the remaining cheese, and bake at 375 for 25 minutes, or until the cheese starts to bubble. After it’s finished baking, broil for about 5 minutes, to get the cheese really golden brown and toasty. – Mine baked and was golden in the 25 minutes flat. I didn’t need to broil at all.
Serve hot with lots of salsa, sour cream, cilantro and napkins.
This was a little less enchilada and a little more baked flauta. As you can see from the picture, I used a whole package of tortillas, 11 total; with another scoop or two of filling left over. The sweet potato and the oniony leeks are a great combo. The taste had melded much better the next day. In the future making this exact recipe, I’d make the filling the day before and roll the enchiladas the next day.
What I think I’d do in the future is cut down to 1 large sweet potato, add in a cup to cup and a half of shredded chicken and cover the enchiladas in the ranchero sauce from the Black Bean & Enchilada recipe, then cover with the 2 cups of cheese.