Saturday, March 31, 2012

Sweet Potato & Black Bean Enchiladas w/Sour Cream Verde Sauce

This past weekend I whipped up some vegetarian enchiladas that were so delicious I just had to share this recipe. It's been a while since I posted a new recipe so I thought this was appropriate since I'm trying to eat more lighter and using less sodium. As all my friends and family know, I make everything from scratch so this recipe might seem a little tedious but it's really a quick recipe to pull together. I also used La Tortilla Factory's Yellow Corn Tortillas. They are so nice and soft and make these enchiladas extra special. So I recommend using them. Another tip is that I used only whole cumin seeds instead of ground cumin. It's give this filling a better flavor profile of the cumin than using ground. Try it and you will see what I mean.

Sour Cream Verde Sauce

6 Tomatillos, Whole

1 Cup Onion, Large Dice

1 Jalapeno, Fresh Whole (medium size)

1 Cup Cilantro, Fresh

2 Tbsp Sour Cream

Salt & Pepper to Season

In a small stock pot, add 2 cups water, tomatillos, jalapeno, and onion. Bring to boil and cook until tender. Remove from heat, drain and puree. Add the cilantro and puree again. Then add the sour cream, salt and pepper to season and mix together. Set aside.

Make the Filling:

2 Cups Sweet Potatoes, Diced

2 Cups Black Beans, Drained

2 Tbsp Olive Oil

2 Tbsp Whole Cumin Seeds

Salt & Pepper to Season

Corn Tortillas (La Tortilla Brand – Yellow Corn is awesome)

3 Cups Monterrey Jack Cheese, Shredded

In a sauté pan over medium high heat, add 1 tablespoons olive oil and 1 tablespoon cumin seeds. Toast seeds for a minute, and then add the diced sweet potatoes. Sauté until tender. Remove from heat and set aside.

In same sauté pan, add 1 tablespoon olive oil and 1 tablespoons cumin seeds, toast seeds for 1 minute, then add the drained black beans. Sauté for 1 minute, remove from heat and set aside.

To assemble:

Corn Tortilla

1 oz Sweet Potatoes

1 oz Black Beans

1 Tbsp Sauce

1 oz Monterrey Jack Cheese

Roll and put seam side down in baking pan. Repeat process until baking pan is filled. Pour over remaining sauce and top with remaining cheese. Bake in a 375 degree oven uncovered for 25-30 minutes or until the sauce and cheese are bubbly and lightly golden brown on top.

I served mine with a Thyme Grilled Chicken Breast that was a great accompaniment. I basically just seasoned with olive oil, salt, pepper and fresh thyme, then grilled it.

Thanks for stopping by...