Cinco de Mayo’s a week away. We devoured favorite enchiladas without realizing the month or approaching holiday.
Think roasted sweet potatoes wrapped in creamy avocado, onion, black beans and spice. Line tortillas, then blanket with green garlic sauce and top with cheese and cilantro.
Bite, marvel and spend the 5th of May or any “dying to sit and satisfy” day of the year.
Take a bow green enchilada —
We’ll be standing in ovation.
Tortillas – choose a favorite!
Enchilada sauce – do you prefer green or red? Make from scratch or if wanting enchiladas fast and furious, dig for a can. If all you have is red, the recipe works well with both varieties.
Onion – (shy for the picture a.k.a I forgot) cook with garlic until translucent, then add to the mix.
Green onion or cilantro – we use both but were out of cilantro. Double onions is fine by us; for some reason I never think of green and white as double onions.
Red bell or tomato – your choice. Of course for taste but for a pop of color too ; )
Seasoning – if too spicy on the sweet potato and in the mixture, feel free to temper the flame.
Roasting Sweet Potatoes
The sweet potatoes take time to roast but are worth every minute by way of substance and flavor!
– Inside the bowl –
Dreams!
I mean—onions, smashed avocado, beans, green onions, spices and salt.
Dip, Fill, Sprinkle
I usually dip the in and outside of the tortilla in sauce but only had one can this time. I was unsure if these babies would be saucy enough–they were! So thankful as dry = bummer. You know what I mean?
Instead of using another plate to dip, I add extra sauce to the baking dish—dip, fill, roll tight…
Then like 4th graders (they tend to be so darn good), line ’em up.
How much, if any, cheese to sprinkle inside? Sometimes none (I actually forgot in half) but think little helps them bind.
Pour the remaining sauce.
Coat.
Sprinkle.
Bake until edges bubble and cheese melts.
Are you for broiling the top an extra few minutes? Me too! Enchilada dreams are made of crispy edges and cheese but tender centers.
So they stay together better, I usually allow them settle before serving, which coincides with garnishing.
For ease in plating, I middle cut and serve.
Top with fresh chopped:
lettuce, bell peppers, tomato, cilantro, extra beans, green onions, hot sauce, lime.
Your heart’s desire.
~For Other Cinco de Mayo Favorites ~
Cadillac guacamole, Roasted Vegetable Bean & Rice Tacos, Verde Pozole, Ancho Black Bean Soup, Instant Pot Pinto Beans, Green Onion Guacamole, Homemade Layer Dip, Chilaquiles Verdes, Home Cooked Mexican Rice, Salsa Verde
National Superhero Day
In honor of our hospitals, the staff, and first responders—superhero. No wonder the National Guard will fly over our lake in recognition of your dedication.
To all who place themselves out for the sake of others during this time—superhero.
To our forever superhero, Aviana. You endured so much in a short time baby. Both before and after, you were larger than this life. We’re so proud of and thank you for showing us what’s most important.
To the men who selflessly saved our family and those who surrounded thereafter—superheroes.
Years pass, superheroes remain.
Who are your superheroes?
Sweet Potato Black Bean Enchiladas
Ingredients:
Roast Sweet Potato
- 1 medium sweet potato/yam - peeled and cut into 1/2" cubes
- 2-2½ Tablespoons olive oil - divided
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
Green Enchilada Sauce
- 2 cloves garlic - minced
- 1 medium white onion - diced
- 1 7-ounce can diced green chilies
- 1 15 ounces homemade or canned green enchilada sauce
- 1 teaspoon red pepper flakes - optional
Enchilada Filling
- roasted sweet potatoes
- 1/2 can black beans - drained and rinsed
- 1 avocado
- 1/4 cup cilantro (chopped) or green onions (sliced)
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Tortillas, Cheese and Garnish
- 6 medium tortillas cooktop roasted
- 1/2 cup grated cheese chedder, jack, pepper jack
- 1-2 cups spring greens or romaine lettuce whole or chopped
- cilantro, green onions
Instructions
- Preheat oven to 425°F. Add peeled and cut sweet potatoes to a medium sheet pan. Drizzle with 1 - 1½ tablespoon oil, season, then use hands or stir to coat well.
- Bake until fork tender, while stirring halfway through, about 25-30 minutes. For crispy tops and edges, broil the last few minutes. Reduce oven to 400° F.
Enchilada Sauce
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium high. Once heated, add garlic and stir for 30 seconds, then add onions and a generous dash of salt. Cook until softened, about 3-5 minutes. Add to a medium bowl and set aside. To the skillet, add the green enchilada sauce and green chiles. Let simmer, stirring every so often.
- To the onions and garlic, scoop the flesh of the avocado and smash lightly with a fork. Add the sweet potatoes, black beans, cilantro/green onions, cumin, chili powder, garlic powder and salt. Mix. If necessary, adjust seasoning to taste.
- Add 1/3 to 1/2 cup enchilada sauce to the bottom of a medium size baking dish. Add a light coat of sauce to the outside of each tortilla, then line the center of each tortilla with about 1/3 to 1/2 cup sweet potato/black bean filling. Add maybe a tablespoon of cheese, then roll tight and place in the dish, seam side down. Repeat until the filling is gone and the dish is full. Cover evenly with remaining sauce, then sprinkle with cheese, cilantro or green onions.
- Bake 15-20 minutes or until the cheese is melted and the sauce edges are bubbling. If wanting a crisp top, broil for a few minutes past finished.
- Top with fresh chopped lettuce (dried well) extra black beans, avocado, green onions, cilantro, bell peppers, tomatoes, hot sauce, or lime. Enjoy every flavor filled bite.
Notes
- small tortillas can be used, making more enchiladas.
- less filling can be used, make more medium sized enchiladas too.
- These enchiladas last covered in the refrigerator for 4-5 days.
