1/4/2013 0 Comments Enchiladas!I need to take a picture, perhaps, but wanted to write down what I did, as I will definitely make these again. I simply layered oven crisped corn tortillas with black beans and sweet potato mixture and enchilada sauce (I had two packets in my cabinet that each made a cup--one red, one green. I made one end red and one green in the casserole).
2 cups cooked black beans mixed with: 1 14 ounce can diced, no salt tomatoes 1/2 diced onion 2 cloves minced garlic handful of chopped cilantro minced chipotle in adobo salt and pepper diced, seeded jalapeno juice of one lime chili powder In another bowl: three baked sweet potatoes mashed 2 cloves minced garlic chopped green onion another minced chile in adobo salt and pepper 12 crisped corn tortillas 2 cups enchilada sauce of your choice Layer beans first, drizzle with sauce. Tortillas, spread on potato mixture drizzle with sauce. Tortillas, then beans and last of the sauce. I had some leftover cornbread so I crumbled some (not a lot) on top to give it texture and sub for the cheese. 425 degrees for 30 minutes and you've got dinner. Renee got me some goodies from the Santa Fe school of cooking, and I found that the green chile dip mix works great with a block of silken tofu in for the dairy/mayo. I just whirred up the block of tofu with a peeled lime in the vitamix, then stirred in two Tablespoons of the dip mix--it makes a great sour cream replacement.
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