Sunday, February 19, 2012

Sweet Potato Black Bean Enchiladas

A couple make-agains this week: my favorite Vegetarian Reubens (always delicious), and my favorite Vegetarian Pad Thai. Definitely two of my most-repeated recipes.

So, regarding last night's enchiladas. I have a picture for this, but I just can't use it. It just looks THAT BAD. The recipe itself is not terrible, nor is it particularly ugly. It just is weird and didn't photograph well. One of the major issues is that everything is super dry. This was a problem with the texture when it was done, as well. The filling is very dry, the beans are very dry, all the liquid cooks off, and then you cover the enchiladas with just cheese. Which is dry. No sauce. You can slather on sour cream and salsa at the end, which is good, but it still is dry. It tasted very good. I had an enjoyable meal. But I really just wasn't a fan of the mealy, dry texture. I wouldn't make this one again.

Sweet Potato Black Bean Enchiladas
Penzeys catalog

5-6 large flour tortillas
2 large sweet potatoes, peeled if desired
1/4 cup soy sauce, regular or low sodium
2/3 cup apple cider vinegar, divided
2 leeks, thinly sliced
4 cloves garlic, chopped (or 1 teaspoon Penzeys Minced Garlic)
1 teaspoon ground cumin
1 dried hot chili pepper, crushed (your choice - sanaam, arbol, tien tsin)
1 15 oz. can black beans
3 cups grated sharp cheddar cheese, divided
Vegetable or corn oil

Optional:
1/2 lb chorizo
1-2 cups salsa
1/2 - 1 cup sour cream
1-2 tablespoon chopped fresh cilantro

1. Preheat oven to 375.

2. Wash and cut the sweet potatoes into bite-sized chunks. Put the potatoes, soy sauce, and 1/3 cup of the cider vinegar into a large pot and boil until the potatoes are very soft and the liquid is mostly absorbed, about 30 minutes.

3. In the meantime, saute the leeks, chorizo (if using) and garlic (if using fresh) over medium-high heat in a little oil with the cumin until you can smell it halfway out the door. Then add the remaining cider vinegar, the chili pepper, the black beans, and the garlic if using dry. Turn the heat down to medium, cover the pan, and take a break until the potatoes are done.

4. When the potatoes are finished, mash them, leaving a fair number of lumps. Fold the beans and 1 cup of the cheese into the potatoes. Fill the tortillas with about a handful of filling, roll and pack tightly into a lightly greased 9x13 baking pan. Top the enchiladas with the remaining cheese, and bake at 375 for 25 minutes, or until the cheese starts to bubble. After it's finished baking, broil for about 5 minutes, to get the cheese really golden brown and toasty. Serve hot, with lots of salsa, sour cream, cilantro, and napkins.

Yield: 3-6 servings

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