Martika C. | Chipotle Carrot, Sweet Potato, and Black Bean Enchiladas
Dec 5, 2012 at 7:39 pm |
Carrots | Beans | Potatoes, Sweet |
Sauce
1 can tomato sauce
1 3/4 cups chicken or vegetable broth
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1 chipotle chile in adobo sauce, drained and chopped
Filling
1 Tbs. olive oil
1 small onion
3 grated carrots
3 cups sweet potatoes, peeled and diced
1 can diced tomatoes, drained
1 jar salsa
2 cloves garlic
1 chipotle chile in adobo sauce, drained and chopped
1 can black beans, rinsed and drained
1 round queso fresco
1. To make Sauce: Bring all ingredients to a simmer in saucepan.
2. To make Filling: Heat oil in separate saucepan, add onion, and sauté until soft. Add sweet potatoes, tomatoes, carrots, salsa, garlic, chipotle chile, and 1/2 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. I generally puree half of the mixture in a blender so it’s not as chunky.
3. To assemble Enchiladas: Preheat oven to 350°F. Spread 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.
4. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly.
I usually put avocado, lime, and cilantro on top and eat until I can't eat anymore.
This is my FAVORITE dish to serve at parties, or for a weeknight meal. It's delicious and the combination of the sweet potatoes and the carrots with the chipotle make it almost too good. I didn't get a chance to take a picture right when I made it, but my lunch the next day was just as good -- if not better.
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