Even though Fall hasn't quite hit San Francisco, I already miss this season back in North Carolina.
Fall flavors still seem to tempt me, and this recipe I've made a few times really hit the spot last week.
This is a vegetarian dish, but it is so hearty that I don't think you miss the meat!
Sweet Potato and Black Bean Enchiladas (serves 4-6)
1 can of drained black beans
1 can of chopped green chilies
1 large jar of salsa verde (use half the jar in the filling, half to cover the enchiladas before baking)
2 large sweet potatoes, diced and steamed or roasted
1 medium onion, diced
3-4 cloves of garlic, minced
1 tbsp chili powder
1 tsp cumin
Salt, pepper, hot pepper flakes
10-12 corn tortillas
Pepper jack cheese
Saute the onion and garlic until soft. Pour in the chilies, black beans, sweet potatoes, half the jar of salsa verde and spices.
Add some hot pepper flakes for heat. Allow the enchilada filling to heat through.
Pour the last bit of salsa verde along the bottom of a 9"x13" baking dish. Wrap the tortillas in a wet paper towel and heat for a minute in the microwave or oven to soften.
Assemble the enchiladas with the filling and a bit of grated cheese, then roll and place in the casserole dish, seam-side down. Once the dish is full, pour the last bit of salsa verde over the enchiladas and cover with grated cheese.
Bake at 400 degrees for 20 minutes, or until cheese is golden brown.
Perhaps the star of the show is the cilantro-lime crema I whipped up to go on top. I just stirred together some Greek yogurt, lime zest, lime juice, and 2 cilantro cubes (from the Trader Joe's freezer section.) A fresh and healthy garnish!
We served the enchiladas with roasted mini-bell peppers, which we tossed with olive oil, garlic salt, and pepper for the same amount of time that the enchiladas were cooking.
Tastes like Fall!