Page 119 - Wits' Cookbook
P. 119

Sweet Potato and Black Bean EnchiladasDIRECTIONS (continued)• In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, 1⁄2 tablespoon cumin, 1 tablespoon chili powder, 1⁄2 teaspoon garlic powder, 1⁄2 teaspoon kosher salt, and fresh ground pepper. Mix to combine.• Warm the tortillas for a minute in the microwave, or in a pan for afew seconds per side, so that they are flexible. In a large bakingdish, spread 1 cup of the salsa verde. Fill each tortilla with a heaping 1⁄2 cup scoop of the filling, add a 1⁄4 cup cheese, and roll it up. Place each enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde and the remaining cheese.• Place in the oven and bake for 20 minutes, until the cheese is melted.• Serve garnished with sour cream (mixed with a few drops of water to loosenit) and chopped cilantro.ADDITIONAL NOTESAs a time saver, you can cook the sweet potato beforehand, and even prepare the entire filling in advance.MAIN DISHES119

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