I am putting these on my “will definitely make again” list. I made 2 batches and took one to a friend and it ended up being a lot of work for some reason. But, I think it would be more efficient if you just made one batch and A) roasted a double portion of sweet potatoes and used half in another dish (like a quinoa pilaf, soup, pizza, quesadillas, etc.), and B) made a double portion of caramelized onions and used those in that other meal as well.
I found the recipe at http://www.unconventionalkitchen.com. I made some minor changes.
- Tortillas (7-8 whole wheat or other healthy tortillas, or 10-12 corn tortillas)
- 1 medium-large yellow onion (+ 1 packet stevia or 1 tsp. sugar for caramelizing)
- 3 cups chopped sweet potato (2 small or one very large)
- 2 cups precooked black beans (or 1 can)
- 1 4 oz. can fire-roasted diced chilis
- 1 rounded tsp. cumin
- 1 rounded tsp. coriander
- salt/pepper to taste
- 1/4 cup chopped cilantro
- Optional: juice of 1 large lime + 2 cloves minced garlic
- 1 large jar good-quality tomatillo salsa (I used La Victoria)
- Shredded cheese (I used mozzarella and sharp cheddar)
First steps (can be done in advance):
1. Peel and cube sweet potatoes (fairly small) and roast with a drizzle of olive oil and light salt/pepper on a parchment-lined large baking sheet in a 350 degree oven for 25-30 minutes.
2. On stovetop, melt 2 tsp. butter or healthy oil in a large frying pan and add the sliced onion. Cook until soft, then add the sugar/stevia/Sucanat. Continue to cook 20+ minutes until brown and caramelized.
When ready to assemble the enchiladas:
3. Add the sweet potato to a bowl. Then add the black beans, cumin, coriander, salt/pepper, cilantro, roasted chilies, and lime/garlic if using.
4. In a 9×13 glass baking dish, pour a little bit of salsa in the bottom. This keep the tortillas moist and helps them to not break on you.
5. Get your tortillas (if using corn tortillas, heat each tortilla in a oiled pan to soften). Put the sweet potato filling and caramelized onions down the center. Roll it up.
6. Place the tortilla seam side down in the glass dish and continue to fill all of the tortillas until the mixture is gone.
7. Pour the salsa on top and spread with the back of a spoon. Sprinkle cheese on top.
8. Bake uncovered at 350 for about 25 minutes, or until enchiladas are heated through and cheese is melted. If you want a crunchy top, broil them at the end for a couple of minutes.
*If not eating right away skip step 8 and freeze them.
I served these with cilantro-lime quinoa (recipe similar to this). It would go well with any mexican-ish side!