Sweet Potato Black Bean Enchiladas

By cmschnettler

Ingredients

• Optional:
• 5-6 large flour tortillas
• 2 large sweet potatoes, peeled if desired
• 1/4 Cup soy sauce, low sodium
• 2/3 Cup apple cider vinegar, divided
• 2 leeks, washed and thinly sliced
• 4 cloves garlic, chopped (1 tsp. PENZEYS MINCED GARLIC)
• 1 tsp. GROUND CUMIN
• 1 dried HOT CHILI PEPPER, crushed (your choice -SANAAM, ARBOL, TIEN TSIN)
• 1 15-oz. can black beans
• 3 Cups grated sharp cheddar cheese, divided
• vegetable or corn oil
• 1/2 lb. chorizo sausage
• 1-2 Cups salsa
• 1/2-1 Cup sour cream
• 1-2 TB. chopped fresh cilantro

Details

Servings 1
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 375°.

Wash and cut the sweet potatoes into bite-sized chunks. Put the potatoes, soy sauce and 1/3 cup of the cider vinegar into a large pot and boil until the potatoes are very soft and the liquid is mostly absorbed, about 30 minutes.

In the meantime, sauté the leeks, chorizo (if using) and garlic (if using fresh) over medium-high heat in a little oil with the CUMIN until you can smell it halfway out the door. Then add the remaining cider vinegar, the CHILI PEPPER, the black beans, and the garlic if using dry. Turn the heat down to medium, cover the pan, and take a break until the potatoes are done.

When the potatoes are finished, mash them, leaving a fair number of lumps. Preheat oven to 375°. Fold the beans and 1 cup of the cheese into the potatoes. Fill the tortillas with about a handful of filling, roll and pack tightly into a lightly greased 9x13 baking pan. Top the enchiladas with the remaining cheese, and bake at 375° for 25 minutes, or until the cheese starts to bubble. After it's finished baking, broil for about 5 minutes, to get the cheese really golden brown and toasty. Serve hot, with lots of salsa, sour cream, cilantro and napkins.