Ingredients
1 Jar 505 organic green chili
Enchilada Filling
2 (15-ounce) can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 2 big juicy lime
2 large diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder mild or spicy
Sea salt and black pepper to taste
2 tablespoons chopped fresh cilantro(I used freeze dried)
Assembly
2 to 4 tablespoons olive oil, as needed
16 organic white or yellow corn tortillas
Method
Preheat your oven to 350°F.
In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. Fry sweet potatoes until golden, then add veggie stock and turn on low until sweet potatoes are soft, add the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the 505 Green Chile Sauce into the bottom of a 9x9 glass baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, then layer 8 of them in the bottom of your pan. Pour sweet potato mixer on top of tortillas, then pour on the beans. Next lightly cook the other 8 tortillas and layer them on top.
Top with the rest of the sauce.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
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