As a soon-to-be husband, I can't help but question the roots of my partner. Her ancestry traces to India. Her place of birth, Central Pennsylvania. But judging purely from her kitchen skills, you'd want to place her somewhere South of the border. To her making dahl or paneer is a chore. Yet, the possibility of making quesadillas or tacos gets her all excited. You could say it's her thing.
Yesterday she was in classic form as she ventured into new territory - putting together a sweet potato edition of her 'famous' enchiladas. As the benefactor of this effort I must say it came out a huge success. I could not stop dreaming about this dish all day long. Now my friends, it is your turn.
Note: If you can't find shallots, you can always substitute with small onions. Enjoy!
2 teaspoons oil
1 large shallot, diced
1 small poblano pepper, seeded and diced
2 sweet potatoes, diced (about 2 1/2 cups)
1 15 oz can black beans, drained and rinsed
1/2 tsp cumin
1/2 tsp chili powder
fresh juice from 1/2 lime
sea salt and pepper to taste
3 1/2 cups Enchilada Sauce (recipes follows)
10 to 12 corn tortillas
4 oz white cheddar cheese, grated
Preheat oven to 375ºF. Heat oil in large skillet. Add shallot and sauté 5 to 10 minutes or until soft. Add sweet potatoes and peppers. Cover and cook about 10 minutes or until potatoes are tender. Stir in beans. Continue to cook and add a little water if necessary to prevent scorching. Add cumin, chili powder, lime juice, sea salt and pepper to taste.
Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Heat tortillas briefly on skillet. Spoon sweet potato mixture, cheese into center of a warm tortilla. Roll up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce, and sprinkle cheese generously over top. Cover pan and bake 20-30 minutes.
1 large shallot, minced
1 small poblano pepper, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
28oz can Muir Glen tomato sauce
1/2 teaspoon sea salt
Heat oil in medium pan over medium-low heat. Add shallot and peppers and sauté 5 to 7 minutes, or until shallot is golden brown. Stir in chili powder, cumin and oregano. Sauté 1 minute. Add tomato sauce and sea salt. Bring to a boil and simmer 15 to 20 minutes.