since i became a vegetarian, one of our favourite dinners is black bean + sweet potato enchiladas. they are so much fun to make, super delicious, and very versatile. this recipe has been honed over several months (each time, i seem to make them slightly differently) and i encourage you to experiment with flavours that you like (add jalapeños! add minced fresh garlic! throw in some guacamole, or try an unusual salsa!) - also, paul loves them because it is very easy for him to grill up some meat and add it to his share of the enchiladas (which is partly why we make them in two 6"x9" casserole dishes). so put on a few fun records, crack open the coronas, and enjoy!
black bean + sweet potato enchiladas
1 1/2 tbsp olive oil
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground cumin
salt & pepper to taste
1 1/2 cup dried black beans, cooked (if using dried, soak overnight, then boil in water until tender; if using canned, you'll probably need two cans)
1 bunch cilantro
1/2 cup sour cream or greek-style (thick) yogurt - we get an amazing sheep's milk yogurt from elisabeth at best baa farms, from our local farmer's market
1/2 cup salsa
12 small soft tortilla shells (6" in diameter)
2 cups shredded cheese (about 100 grams / 3.5 ounces) ...we like smoked cheeses, a sharp goat cheddar is great, or try daiya vegan cheese
preheat oven to 425F. scrub sweet potatoes, then cut into 1" cubes. toss in olive oil, onion powder, garlic powder, ground cumin, and salt & pepper to taste. pour into baking pan, spread into single layer, and bake for 30 minutes.
while sweet potatoes are cooking, chop the tomato and the cilantro finely. grate cheese (if not already grated). set these aside for assembly stage. spoon 3 tbsp of salsa into a small bowl, then dilute with about 2 tbsp of water. get out two 6" x 9" baking pans (we use casserole dishes) and spoon the diluted salsa into their bottoms, so that you have a thin layer of sauce covering the bottom of each dish.
when sweet potatoes are fork tender, turn them out into a skillet on the stove. TURN THE STOVE DOWN TO 350F. with the back of a wooden spoon, crush & mash the sweet potato. add black beans, and heat until hot. taste & adjust spices to your liking (you can also add jalapeños, red pepper flakes, or other "hot" spices if you like... i'll leave it up to you, since i'm a wimp about spicy foods).
in another skillet, heat the tortilla shells one at a time until they are softened and bend easily. as each tortilla shell is heated, place it on a small plate and fill the middle of the tortilla with the black bean mixture, then top with some diced tomatoes and cilantro. if you like, at this stage, top with a bit of salsa and sour cream/yogurt. roll the tortilla shell (into a cylinder), then place into the casserole dish. continue with each subsequent tortilla shell, pushing them together in the baking dish as you go so they are snug (6"x9" dishes should fit 6 tortillas in each).
Once your enchiladas are all snug in their casserole dishes, smother them with salsa, sour cream, and cheese. you can put as much or as little as you like. slide them into the oven, then bake for 10-15 minutes at 350F, until cheese is melty on top. turn the oven to broil (on high) and broil for 3-5 minutes, until the top starts to brown.
remove from oven, and let them sit for a minute. scoop three enchiladas onto each plate, and top with additional sour cream, salsa, and cilantro, as desired. enjoy! serves 4.