Sweet Potato Black Bean Enchiladas

Ingredients

  • 6 large flour tortillas
  • 2 large sweet potatoes, peeled
  • 1/4 cup soy sauce
  • 2/3 cup apple vinegar, divided
  • 2 leeks, washed and thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 dried hot chili pepper, crushed
  • 1 (15oz) can black beans, drained
  • 3 cups sharp cheddar cheese, grated, divided
  • 1/2 lb chorizo sausage
  • 1/2 cup salsa
  • 1 cup sour cream
  • 2 tbs fresh cilantro, chopped

Directions:

  • Wash and cut the sweet potatoes in bit sized chunks.
  • Place the sweet potatoes, soy sauce and 1/3 cup of the cider vinegar into  a large pot and boil until the potatoes are very soft and the liquid is absorbed. About 30 minutes.
  • Meanwhile, saute the leeks, chorizo, garlic over medium high heat in a little oil and the cumin. Then add the remaining cider vinegar, chili pepper, and black beans.
  • Turn the heat down to medium low and cover the pan until the potatoes are done.
  • When the potatoes are done, mash them, leaving a few lumps.
  • Preheat the oven to 375 degrees.
  • In a bowl fold the beans and 1 cup of the cheese into the potatoes.
  • Fill the tortillas with about 3-4 tbs of the filling, more if desired.
  • Roll and pack tightly in a lightly greased 9×13 baking pan.
  • Top the enchiladas with the remaining cheese and bake at 375 degrees for 25 minutes or until the cheese starts to bubble.
  • After it’s finished baking, place under a hot broiler for about 5 minutes, to get the cheese golden brown.
  • Serve with salsa, sour cream and garnish with cilantro.

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