After looking through my fridge the other afternoon and not wanting to get to the grocery store, I found a few corn tortillas, salsa, cilantro that needed to be used and a lone sweet potato. Enchiladas were the only answer. Although I had never made them before, they whipped up quickly and were such a hit that my man decided he would like these enchiladas twice a week, for the rest of his life. HA! I hope everyone enjoys them as much as him!

1 sweet potato

1 cup black beans

1 Tbs cumin powder

pinch of salt and pepper

1 chipotle pepper in adobo sauce (in the Mexican food isle)

1 sliced poblano pepper

Begin by boiling 1 sweet potato, cut into chunks until soft- about 30 minutes. Mash with a fork and add in black beans, peppers and spices until combined.

Heat over to 375F

Take corn tortillas and sear them over the stove top (optional). Place filling mixture into tortillas, wrap up and place, into your pan. (I used a loaf pan). Pour enchilada sauce (recipe below) on top of tortillas, and top with shredded cheese (optional). 

Bake for about 45 minutes, or until bubbly on top. Add chopped cilantro to take. Enjoy twice a week, if lucky enough!

Enchilada Sauce:

2 Tbs olive oil or ghee

4 Tbs chili powder

1 clove garlic 

2 Tbs cumin

1/2 tsp oregano

1 cup pureed tomato

1 cup veggie stock

Salt & pepper to taste

Heat oil over medium heat, add all the spices while stirring. Add in the tomato puree and gradually pour in the stock. Simmer for about 10 minutes.