1 tablespoon olive oil
2 small (about 1 pound) sweet potatoes, diced
¼ cup vegetable oil
10 corn tortillas
1½ cups cooked black beans
3½ cups (about 1 pound) shredded cheddar cheese
Enchilada sauce (recipe below)
1 medium onion, diced
Preheat oven to 350°. ͦ
Dice sweet potatoes and coat with 1 tablespoon olive oil; season with a little salt. Spread evenly on a baking sheet. Roast in heated oven for 20 to 25 minutes, or until tender.
Heat ¼ cup vegetable oil in pan on medium heat and heat tortillas 1 at a time. Heat tortillas on both sides until soft, you do not want them to get crisp or hard. Wrap warmed tortillas in a cloth as you cook the rest. Add oil if necessary while heating tortillas.
Add ½ cup of sauce to the bottom 7- by 11-inch baking dish and spread it to cover the bottom of the dish.
To assemble enchiladas, add a small handful of shredded cheese, diced sweet potatoes, black beans, and a tablespoon of diced onion to center of a warmed tortilla. Roll tortilla and place seam down in pan over sauce. Do this with remaining tortillas, side by side. Top tortillas with remaining sauce and cheese. Make sure to coat them well with the sauce. Add any remaining diced onions on top.
Bake, uncovered, for 20 to 25 minutes. Serve hot!
Yield: 10 enchiladas, about 5 servings
Ingredients for chili sauce:
¼ cup vegetable oil
⅓ cup all-purpose flour (substitute brown rice flour to make gluten free)
2½ tablespoons chili powder
2¼ teaspoon ground cumin
1½ teaspoon garlic powder
¾ teaspoon dried oregano
¼ teaspoon paprika
2¼ cups vegetable broth
Salt and pepper to taste
Heat oil in a saucepan over medium-high heat. Stir in flour and constantly stir for 3 minutes until it makes a light brown paste (a roux). Lower heat to medium and add remaining ingredients. Cook for 1 minute while stirring constantly. Add broth and stir until sauce begins to thicken, then reduce heat and simmer for 10 minutes. Add salt and pepper to taste.
Yield: about 2 cups