While visiting a Mexican restaurant in Madison, Wisconsin, I ordered their Sweet Potato Enchiladas. Tasty, yes! I decided to duplicate them at home, and even punch up the flavor and appearance a bit. Bring restaurant dining to your table!
Sweet Potato-Black Bean Enchiladas
Vegetarian, Wheat Free, Gluten Free, Soy Free, Nut Free
PEEL potatoes; cut into 1/2-inch cubes. Place in steamer basket in medium saucepan over medium-high heat. Cook 10 to 12 minutes, or until tender. Remove to large bowl; mash partially.
HEAT 1 Tbsp. of the oil in medium-large skillet over medium heat for several minutes. Add onion and garlic; cook 5 to 8 minutes or until onion is tender, stirring occasionally. Add onion mixture to potatoes with 1/3 cup of the salsa, the black beans and seasoning; mix lightly.
PLACE 1/4 cup of the salsa verde and 1 Tbsp. of the oil in same skillet over medium heat. Add one tortilla to soften, turning carefully after 15 to 20 seconds on each side; transfer to work surface. Continue with remaining tortillas, adding additional 1/4 cup salsa and 1 tablespoon oil as needed. Note: Without this step, corn tortillas will crack and break apart.
PLACE about 1/2 cup of potato mixture down each tortilla; carefully roll and place in 13x9-inch pan. Spread remaining salsa over filled enchiladas; sprinkle with cheese.
BAKE 25 to 30 minutes or until heated through and cheese is light golden brown.
EXTRAS: Garnish enchiladas with chopped cilantro, tomato and/or avocado.
MAKE IT VEGAN: Substitute Vegan cheese.