Growing up in Canada I was probably exposed to some of the worst Mexican food this world has to offer. No offence Toronto, but as tasty mayo, cauliflower and potatoes are, they do not belong on a burrito!
When I first came to Texas my mind was blown by the wide variety of amazing Mexican cuisine. I think I probably gained 10 pounds on tacos alone. After spending way too much money eating out I fell in love with a Mexican grocery store in my neighbourhood. The inside is brightly coloured with piñatas lining the ceiling and festive music that always makes me want to dance down the aisles. They sell all kinds of interesting ingredients like nopales cactus and fresh store made tortillas.
Having access to such a great grocery store has led me to begin experimenting with Mexican cusine at home. These enchiladas are a result of my new found love for Mexican food and my everlasting love of sweet potatoes.
Yield; there will be a lot of enchilada filling so you can split the recipe in half or you can use the leftovers for stuffed peppers, quesadillas or even to top a taco salad.
2 sweet potatoes, peeled and cubed
1 Tbsp. olive oil
1 medium yellow onion, diced
2 cans green chillies, chopped and divided
3 roma tomatoes, diced
1 can black beans, rinsed
1 can of white shoepeg corn
juice from ½ a lime
1 Tsp. cumin
1 Tsp. chilli powder
2 cans green chilli enchilada sauce (Or make your own! I did not have the ambition)
8 corn tortillas
1 cup Monterrey Jack cheese
1 cup cheddar cheese
¼ cup sour cream
3-4 green onions, diced
3 Tbsp. chopped cilantro
3 Tbsp. diced red pepper
Preheat oven to 400 degrees
Wash and peel sweet potatoes. Cut them into one inch cubes and toss in 1 Tbsp of olive oil. Spread the potatoes evenly on an un-greased baking sheet and cook for 20 minutes. Turn the sweet potatoes over and cook for another 15 – 20 minutes. Remove from heat and set aside.
Lower oven temperature to 350 degrees.
In a large pan, heat up 1 Tbsp of olive oil over medium heat, add diced onions and one can of diced green chillies; cook for about 2 minutes. Add one clove of minced garlic and cook for another 30 seconds.
Stir in diced tomatoes, black beans, corn, roasted sweet potatoes, lime juice, cumin and chilli powder. cook over medium heat for about 5 minutes. Set aside.
Spray one 9 x 13 inch glass dish with cooking spray and place near your stovetop. This will be part of your enchilada making station!
In a small shallow pan, heat up enchilada sauce. Place one corn tortilla in the sauce at a time and let soak on both sides. You will want to do this fairly quickly or else the tortilla will fall apart.
Move the tortilla to the 9 x 13 inch dish.
Drizzle the centre of the tortilla with sour cream and sprinkle with grated cheese. Top with one heaping spoonful of sweet potato black bean filling.
Carefully roll the tortilla ensuring it is seam side down in the dish.
Repeat steps until the 9×13 glass dish is full. When complete, top the enchiladas with the remaining sauce, reserved can of chopped green chillies and remaining grated cheese.
Bake until slightly browned and cheese is bubbling; approximately 20-25 minutes.
To serve top with sour cream, green onions, cilantro and red peppers.