4.09.2015

Black Bean and Sweet Potato Enchiladas

I was nervous about serving these to my very picky kids but they sounded so yummy to me I decided to make them anyway. THEY WERE A HIT. I had to adjust the original recipe to make them more mild and use what we had on hand, but it was glorious. The 5 year old asked for seconds and is looking forward to eating leftovers for lunch today. I'll start with my recipe modifications and include the original recipe and link below. We made them restaurant style rather than casserole style. It's how my husband prefers them and it helped keep them very mild and gave the option to serve them un-"smothered" since my daughter usually has an aversion to any kind of sauce.

photo credit: budgetbytes.com
SAUCE
4 Tbsp vegetable oil
4 Tbsp all-purpose flour
4 Tbsp chili powder
4 cups water
6 oz. can tomato paste
t tsp cumin
1 tsp ground coriander
t tsp garlic powder (or 2-3 cloves fresh garlic)
1/2 tsp cayenne pepper
4 tsp unsweetened cocoa powder
2 tsp salt

*to make more mild, add:
up to 1 additional can of tomato paste
about 1/2 can coconut milk
1-2 Tbl sugar
OMIT CAYENNE PEPPER

ENCHILADAS
2 (15 oz.) cans black beans, drained a rinsed
1 medium sweet potato, finely chopped and microwaved in 30-second increments to soften
2 C. Shredded Cheese, divided
handful cilantro
Garlic Powder, Onion Powder, Cumin, Coriander, Salt, to taste
Optional: frozen corn, diced avocado, green onion
16 small flour tortillas (fajita size)

Instructions
First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Add fresh minced garlic, if using. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it. This makes a lot so FREEZE THE EXTRA SAUCE :-)

Combine all enchilada filling, including about 1/2 of the cheese. Add in about 1/4 to 1/2 cup of the enchilada sauce and adjust seasonings to your taste.

For restaurant style enchiladas...
Line a baking sheet with parchment paper. Dip tortillas in enchilada sauce and squeeze off excess. (Or brush a layer of enchilada sauce on the parchment, then brush it on the tops after stuffing) Stuff and roll your tortillas and place them close together to fill the pan. Top with remaining cheese, cover with foil and bake at 375 for about 25 minutes. Serve with more enchilada sauce, sour cream and guacamole.

For casserole style enchiladas...
Spray a large casserole dish with cooking spray. Pour a thin layer of enchilada sauce on the bottom of the dish. Stuff and roll your tortillas and place them close together to fill the pan. Pour more enchilada sauce to cover the tortillas. Top with remaining cheese, cover with foil and bake at 375 for about 25 minutes. Serve with sour cream and guacamole.

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Original Recipe (found at budgetbytes.com)
SAUCE
2 Tbsp vegetable oil 
2 Tbsp all-purpose flour 
2 Tbsp chili powder 
2 cups water 
3 oz. tomato paste (1/2 6 oz. can)
½ tsp cumin 
½ tsp garlic powder 
¼ tsp cayenne pepper 
2 tsp unsweetened cocoa powder 
1 tsp salt 

ENCHILADAS
1 (15 oz.) can black beans 
1 medium avocado 
1 small tomato 
1-2 whole green onions 
½ cup frozen corn kernels
handful cilantro
¼ tsp garlic powder 
½ tsp salt 
8 small tortillas (fajita size) 

Instructions
First prepare the enchilada sauce. In a medium sauce pot combine the vegetable oil, flour, and chili powder. Heat the mixture over a medium flame until it begins to bubble. Whisk and cook the bubbling paste for 1-2 minutes. Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt. Whisk until smooth and continue to heat over a medium flame. Let the sauce come up to a gentle simmer, at which point the sauce will thicken. Once thickened, turn off the heat and set the sauce aside until you’re ready to use it.
Preheat the oven to 350 degrees. Drain and rinse the can of beans, then add them to a large bowl. Cube the avocado, dice the tomato, slice the green onion, and pull a handful of cilantro leaves from their stems. Add them all to the bowl, along with the frozen corn kernels. Stir everything together. Season with a little salt and garlic powder (recommended amounts above, or use fresh minced garlic).
Coat an 8×8 casserole dish with non-stick spray. Warm the tortillas briefly in the microwave to make them soft and pliable. Fill each tortilla with about ⅓ cup of filling and roll tightly. Place the filled tortillas in the casserole dish, seam side down. Once all of the filled enchiladas are in the dish, pour the enchilada sauce over top.
Bake the enchiladas in the preheated oven for about 25 minutes, or until they’re heated through and the sauce is bubbly along the edges. Then devour!

1 comment:

assignment writing help said...

It looks good and full of proteins, I am definitely going to try it out. Glad that you shared the recipe, will ask my wife to made it for me, thanks

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