I combined a few recipes I have and came up with this concoction. It came out very tasty! Let me know what you think.
Sweet Potato & Black Bean Enchiladas
For the filling:
1 15-oz can black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
2 heaping cups diced cooked sweet potatoes
2 or more tablespoons chopped roasted green chiles, fresh or canned
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
sea salt and black pepper, to taste
4 -6 tablespoons canola oil, as needed
12 corn tortillas (homemade are best!)
shredded Monterey Jack cheese,optional
For the Enchilada Chile Sauce:
2 tablespoons olive oil
1 onion, diced
3 large green chiles (such as Anaheim), roasted, seeded, peeled, chopped coarsely
OR 1 can 4 oz. roasted green chiles
2–3 teaspoons chile powder
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or Mexican oregano (epazote)
2 cans (14.5 oz. ea) Hunts Fire Roasted diced tomatoes
1 teaspoons sugar
1 tsp. salt
Preheat your oven to 350 degrees F.
Make your Roasted Chili Sauce: In a large, heavy bottomed saucepan over medium heat, sauté the onions in oil until softened, about 4-7 minutes. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough to handle, taste and adjust the salt if necessary. Puree in a blender until the mixture is smooth and even. Let cool then pour into a dish big enough that you'll be able to dip the tortillas in.
In a small bowl combine the drained black beans with minced garlic and lime juice. Toss to coat and set aside.
In a medium bowl lightly smash sweet potatoes, you'll want them to still be chunky. Add the chopped green chiles and spices. Season with sea salt and pepper to taste.
Pour about 1/4 cup of the Roasted Chili Sauce into the bottom of a 9x13 baking dish.
Heat oil in a 10 inch skillet. Lightly cook the corn tortillas to soften - one at a time - as you stuff each one.
Dip hot tortilla into Roasted Chili sauce then lay into your 9x13 baking dish. Spoon 1/12 of the sweet potato mixture down the center. Top with 1/12 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the chili sauce is hot and bubbling.