Kamis, 15 Agustus 2019
Quick! I’m sharing those enchiladas with you as a notion for a post-Thanksgiving meal this weekend (don’t forget, I even have plenty of vegetarian Thanksgiving recommendations here).
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 possibly can move the further mile and make your own.
Most restaurant enchiladas are so tacky that I go away 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 really one which I shared again in 2011, however it surely surely was lacking some key instructions, like the best 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 at all times studying from my mistakes.
Take those black bean candy potato enchiladas, for example.
I blundered via 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
Substitutions will 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 interior ingredients. As a result, my enchiladas weren’t as quite as they may have been, however it surely surely 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 further for excessive best ingredients: Packaged breads, together with tortillas, have a tendency to be filled with preservatives and useless ingredients. I paid further for those sprouted grain corn tortillas at my native well being meals store, and move figure, they style higher than the rest!
Some flavors are so nice together, you can’t move wrong: Black beans and candy potatoes are a delicious combination. Even with all my mistakes, I ended up with a strong delicious meal.
how to make enchiladas
salsa verde on enchiladas
enchiladas earlier than and after baking
Please permit me realize how those enchiladas prove for you within the comments! I desire they’re your new favorite.
Craving further Mexican-ish, tacky goodness? Don’t miss my roasted veggie enchilada casserole or baked jalapeño poppers.
Vegetarian Black Bean Sweet Potato Enchiladas
Amazing black bean and candy potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, sufficient for about 5 servings.
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, further to taste
Freshly flooring black pepper
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
Preheat the oven to 400 stages Fahrenheit and line a big baking sheet with parchment paper for simple cleanup. Slice the candy potatoes in half lengthwise and coat the flat aspects flippantly with olive oil. Place the candy potatoes flat-side down on the baking sheet. Bake them till they’re gentle and cooked through, about 30 to 35 minutes.
Meanwhile, pour sufficient salsa verde right into a 9 by 13-inch baking dish to flippantly conceal the backside (about ½ cup). In a medium blending bowl, combine all the last filling ingredients.
Once the candy potatoes are cooked via 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 heart every tortilla, then wrap equally aspects over the filling and region it on your baking dish. Repeat for all the tortillas.
Top with the last 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.
Recipe adapted from Gluten Free Goddess.
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 a bit of further water to make it extra-drizzly and drizzle it on ideal as shown.