Black #Bean #Sweet #Potato #Enchiladas
Quick! I’m sharing those enchiladas with you as a thought for a post-Thanksgiving meal this weekend (don’t forget, I even have plenty of vegetarian Thanksgiving recommendations here).
INGREDIENTS
Filling
1 ¼ kilos candy potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced inexperienced chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon flooring cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, additional to taste
Freshly flooring black pepper
Remaining Ingredients
2 cups (16 ounces) slight salsa verde, the two do-it-yourself or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped recent cilantro
INSTRUCTIONS
Preheat the oven to 400 ranges Fahrenheit and line a big baking sheet with parchment paper for simple cleanup. Slice the candy potatoes in half lengthwise and coat the flat facets flippantly with olive oil. Place the candy potatoes flat-side down on the baking sheet. Bake them till they're mushy and cooked through, about 30 to 35 minutes.
Meanwhile, pour sufficient salsa verde right into a 9 by 13-inch baking dish to flippantly disguise the backside (about ½ cup). In a medium blending bowl, combine all the closing filling ingredients.
Once the candy potatoes are cooked by and funky sufficient to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the candy potato a bit.
Stir the mashed candy potato into the bowl of filling, and season to style with additional salt (I introduced ¼ teaspoon) and pepper.
Warm up your tortillas, one by one in a skillet, or all at as soon as in a microwave so they don’t destroy whilst you bend them. Wrap them in a tea towel so they reside warm.
Working with one tortilla at a time, unfold about ½ cup filling down the middle every tortilla, then wrap equally facets over the filling and location it on your baking dish. Repeat for all the tortillas.
Top with the closing salsa verde and cheese. Bake for 25 to 35 minutes, till sauce is effervescent and the cheese is flippantly golden.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water collectively to make a drizzly sour cream sauce. Drizzle it again and forth over the enchiladas, then ideal them with cilantro and red onion. Serve.
NOTES
Recipe adapted from Gluten Free Goddess.
MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas.
MAKE IT DAIRY FREE/VEGAN: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, booking a couple of tablespoons for drizzling on top. Once baked, thin the vegan sour cream with somewhat additional water to make it extra-drizzly and drizzle it on ideal as shown.
The enchiladas are crammed with creamy, hearty candy potato, plus black beans, feta cheese, and spices. The sauce is tremendous easy—just seize some slight salsa verde on the store. Or, you'll be able to cross the additional mile and make your own.
ingredients
Most restaurant enchiladas are so tacky that I depart with a stomach ache, but now not these. They are delicious, satisfying and leftovers style even higher the subsequent day. If you desire to make a vegetarian dinner and hear, “I don’t even miss the meat,” those enchiladas are for you.
This recipe is truly one which I shared again in 2011, nevertheless it was lacking some key instructions, like the way to roast the candy potato. So, I revisited it and tweaked it a bit, and they’re higher than ever.
roasted candy potato
These enchiladas taught me some useful courses about cooking again then, so I’m leaving my notes for you below.
From 2011: Do you ever cut corners whilst you’re following a recipe? I do—all the time—and I’m all the time finding out from my mistakes.
Take those black bean candy potato enchiladas, for example.
I blundered by Gluten Free Goddess’ recipe, made it my own, and got here out a higher prepare dinner within the end.
salsa verde candy potato enchiladas assembly
Lessons learned:
Substitutions should be ok: I subbed Target’s salsa verde for the Karina’s inexperienced chile sauce, which labored out fine.
Skipping steps is typically now not ok: I neglected her advice to warm up the corn tortillas first, so they broke to items whilst I tried to wrap the tortillas round the internal ingredients. As a result, my enchiladas weren’t as quite as they might have been, nevertheless it didn’t have an effect on the flavor. I ought to belief that my fellow chefs won't suggest additional steps in the event that they aren't integral to the dish’s success!
Additions are simply fine: I love spicy food, so I knew together with a jalapeño was a nice idea. And it was.
Pay additional for excessive great ingredients: Packaged breads, together with tortillas, have a tendency to be filled with preservatives and needless ingredients. I paid additional for those sprouted grain corn tortillas at my native well being meals store, and cross figure, they style higher than the rest!
Some flavors are so nice together, you can’t cross wrong: Black beans and candy potatoes are a delicious combination. Even with all my mistakes, I ended up with a effective delicious meal.
how to make enchiladas
salsa verde on enchiladas
enchiladas earlier than and after baking
Please permit me recognize how those enchiladas prove for you within the comments! I desire they’re your new favorite.
Craving additional Mexican-ish, tacky goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.
INGREDIENTS
Filling
1 ¼ kilos candy potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced inexperienced chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon flooring cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, additional to taste
Freshly flooring black pepper
Remaining Ingredients
2 cups (16 ounces) slight salsa verde, the two do-it-yourself or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped recent cilantro
INSTRUCTIONS
Preheat the oven to 400 ranges Fahrenheit and line a big baking sheet with parchment paper for simple cleanup. Slice the candy potatoes in half lengthwise and coat the flat facets flippantly with olive oil. Place the candy potatoes flat-side down on the baking sheet. Bake them till they're mushy and cooked through, about 30 to 35 minutes.
Meanwhile, pour sufficient salsa verde right into a 9 by 13-inch baking dish to flippantly disguise the backside (about ½ cup). In a medium blending bowl, combine all the closing filling ingredients.
Once the candy potatoes are cooked by and funky sufficient to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the candy potato a bit.
Stir the mashed candy potato into the bowl of filling, and season to style with additional salt (I introduced ¼ teaspoon) and pepper.
Warm up your tortillas, one by one in a skillet, or all at as soon as in a microwave so they don’t destroy whilst you bend them. Wrap them in a tea towel so they reside warm.
Working with one tortilla at a time, unfold about ½ cup filling down the middle every tortilla, then wrap equally facets over the filling and location it on your baking dish. Repeat for all the tortillas.
Top with the closing salsa verde and cheese. Bake for 25 to 35 minutes, till sauce is effervescent and the cheese is flippantly golden.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water collectively to make a drizzly sour cream sauce. Drizzle it again and forth over the enchiladas, then ideal them with cilantro and red onion. Serve.
NOTES
Recipe adapted from Gluten Free Goddess.
MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas.
MAKE IT DAIRY FREE/VEGAN: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, booking a couple of tablespoons for drizzling on top. Once baked, thin the vegan sour cream with somewhat additional water to make it extra-drizzly and drizzle it on ideal as shown.
The enchiladas are crammed with creamy, hearty candy potato, plus black beans, feta cheese, and spices. The sauce is tremendous easy—just seize some slight salsa verde on the store. Or, you'll be able to cross the additional mile and make your own.
ingredients
Most restaurant enchiladas are so tacky that I depart with a stomach ache, but now not these. They are delicious, satisfying and leftovers style even higher the subsequent day. If you desire to make a vegetarian dinner and hear, “I don’t even miss the meat,” those enchiladas are for you.
This recipe is truly one which I shared again in 2011, nevertheless it was lacking some key instructions, like the way to roast the candy potato. So, I revisited it and tweaked it a bit, and they’re higher than ever.
roasted candy potato
These enchiladas taught me some useful courses about cooking again then, so I’m leaving my notes for you below.
From 2011: Do you ever cut corners whilst you’re following a recipe? I do—all the time—and I’m all the time finding out from my mistakes.
Take those black bean candy potato enchiladas, for example.
I blundered by Gluten Free Goddess’ recipe, made it my own, and got here out a higher prepare dinner within the end.
salsa verde candy potato enchiladas assembly
Lessons learned:
Substitutions should be ok: I subbed Target’s salsa verde for the Karina’s inexperienced chile sauce, which labored out fine.
Skipping steps is typically now not ok: I neglected her advice to warm up the corn tortillas first, so they broke to items whilst I tried to wrap the tortillas round the internal ingredients. As a result, my enchiladas weren’t as quite as they might have been, nevertheless it didn’t have an effect on the flavor. I ought to belief that my fellow chefs won't suggest additional steps in the event that they aren't integral to the dish’s success!
Additions are simply fine: I love spicy food, so I knew together with a jalapeño was a nice idea. And it was.
Pay additional for excessive great ingredients: Packaged breads, together with tortillas, have a tendency to be filled with preservatives and needless ingredients. I paid additional for those sprouted grain corn tortillas at my native well being meals store, and cross figure, they style higher than the rest!
Some flavors are so nice together, you can’t cross wrong: Black beans and candy potatoes are a delicious combination. Even with all my mistakes, I ended up with a effective delicious meal.
how to make enchiladas
salsa verde on enchiladas
enchiladas earlier than and after baking
Please permit me recognize how those enchiladas prove for you within the comments! I desire they’re your new favorite.
Craving additional Mexican-ish, tacky goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.
Post a Comment
Post a Comment