Need a dish for a potluck or holiday party? These spicy enchiladas fit the bill.
YIELD: SERVES 8 (MAKES 16 ENCHILADAS)
1 15-oz. can tomato sauce
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
½ tsp. chipotle chile powder
1 Tbs. olive oil
1 small onion, diced (1 cup)
1½ lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
½ cup sour cream, for garnish
Cilantro sprigs, for garnish
- To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
- To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
- To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread ½ cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
- Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
Protein: 13 g
Total Fat: 15 g
Saturated Fat: 5 g
Carbohydrates: 65 g
Cholesterol: 20 mg
Sodium: 963 mg
Fiber: 11 g
Sugar: 11 g