I've been posting more savory recipes recently, just cause I've felt like it. I love to bake, but I really like cooking, too.
I cook a lot of vegetarian food, because meat can be so expensive, and also because it seems easier; you don't have to worry about cross contamination and internal meat temperatures! I'll happily eat a plate full of vegetables for dinner just about every day.
It sometimes might be challenging to get your friends and family to try an all vegetarian meal. The secret is... don't tell them.
I'm serious! People can be so close-minded about vegetarian food. If you make these Smoky Sweet Potato-Black Bean Enchiladas for your family, there's no way they could miss the meat. These enchiladas are packed with flavor and very satisfying.
They're healthy, too. The tortillas are not fried at all, just steamed, and there's not a lot of unnecessary cheese used.
The filling of the enchiladas contains cooked, mashed North Carolina sweet potato (my favorite vegetable, I've decided), black beans, queso fresco, chili powder and cinnamon. The filled tortillas are covered in fire roasted tomato and chipotle enchilada sauce.
When the enchiladas are finished baking, and you're ready to eat, top them with a Sweet Corn Crema (made with creamed corn, sour cream and cilantro) and avocado slices, and you've got a nutritious, easy meal that took hardly any time to prepare!
The sweet potato-black bean-corn combination is to die for - there's just something about it.
2 cups cooked mashed North Carolina sweet potato
1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided use
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups jarred fire roasted tomato-enchilada sauce
2 tablespoons adobo sauce from canned chipotle chiles
10 corn tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro
Avocado slices, for garnish
Heat oven to 400 degrees F.
In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cinnamon, and salt until well combined.
Whisk together enchilada sauce and adobo sauce in a medium bowl until combined; pour half of the sauce into a 13x9-inch baking dish. Warm tortillas in the microwave, covered in damp paper towels, until warm – about 1 minute. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.
Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.
To make the sweet corn crema, in a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.
Makes 4 servings