I’ve been indulging in meat these days, so I have decided to prepare meatless dishes for now. This enchilada recipe is simple enough to make but it is definitely delicious. If you do not like black beans you can replace it with refried beans instead.

 

Serves 4

Ingredients:

Vegetable oil

2 sweet potatoes

1 15oz can black beans, rinsed and drained

1 cup canned sweet corn kernels

1 cup sliced olives

2 cups Cheddar cheese

8 corn tortillas

Fresh cilantro, chopped

1 cup salsa for serving

1 cup sour cream, for serving

 

For the sauce:

2 tablespoons olive oil

1/4 teaspoon chili flakes

3 garlic cloves, minced

1/2 teaspoon ground cumin

4 cups chopped tomatoes

1 cup vegetable stock

Salt and pepper

 

Peel the sweet potatoes and boil them in a pot of salted water until soft. Drain and discard the liquid. Mash the sweet potatoes and discard any liquids. Set aside.

After, prepare the sauce. Heat the oil in a large skillet over medium heat. Sauté the garlic and chili flakes for 3-5 minutes, until fragrant and lightly browned. Stir in the cumin and allow it to cook for another minute. Add the tomatoes and pour in the broth. Increase the heat to high and bring it to a boil. Let is simmer for another 5 minutes. Stir occasionally. Season it with salt and pepper. Remove from heat and allow it to cool for 10 minutes.

Place half of the sauce in a food processor or blender. Process it for 30 seconds to 1 minute until it becomes smooth. Do the same for the remaining sauce. Return the pureed sauce in the saucepan and reheat it for another 5 minutes. Add more salt and pepper if desired.

Lightly grease another skillet with vegetable oil. Heat the tortillas individually for 30 seconds per side until it is lightly browned and then lightly grease a large baking dish.

To assemble the enchilada, place some sweet potatoes, beans and corn at the center of a tortilla. Top it with 2 tablespoons of sauce and then 3 tablespoons cheddar cheese. Toll up the tortilla and place it on the baking dish, seam side down. Repeat this for the remaining ingredients.

Pour the remaining sauce over the enchilada and then sprinkle it with the remaining Cheddar cheese. Bake it for 15-20 minutes until the sauce bubbles and the cheese is golden. Once it is cooked, let it stand for 5 minutes. Garnish with the fresh cilantro and serve warm with salsa.

 

Photo Courtesy Of:  lumachrome