Enchiladas

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INGREDIENTS

Enchiladas

  • 1–2 tablespoons olive oil or nut oil 
  • 1 onion diced
  • 4 garlic cloves, rough chopped
  • 1 red bell pepper diced
  • 1 sweet potato
  • 1/2 teaspoon salt
  • 1 ear of corn, kernels cut off ( about 1 cup)
  • 1  teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano 
  • 1  14 ounce can black beans rinsed, drained
  • 1/4 cup chopped cilantro ( optional)
  • 8 tortillas 
  • 2 cups grated cheese
  • Garnishes: sour cream, avocado, scallions

Sauce

  • 1/2 cup tomatoes 
  • 2 tablespoons nut oil, or avocado oil 
  • 2 tablespoons all-purpose flour*
  • 4 tablespoons chili powder 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups vegetable stock

INSTRUCTIONS

Sauce 
  1. Purée tomatoes and add to vegetable broth 
  2. Heat oil in a saucepan over medium-high heat. 
  3. Add flour and whisk together over the heat for one minute. 
  4. Stir in the remaining seasonings (chili powder through oregano).
  5. Gradually add in the stock, whisking constantly to remove lumps. 
  6. Reduce heat and simmer 10-15 minutes until slightly thickened.


Enchiladas
  1. Roast sweet potatoes for about 15 minutes @375
  2. Heat oil in a large skillet over medium-high heat. 
  3. Add onion and stir 2-3 minutes until fragrant. 
  4. Lower heat to medium add bell pepper,  garlic and salt. 
  5. Continue to cook for 8 minutes then add sweet potatoes 
  6. Fold in the fresh corn and cumin, coriander, and  oregano
  7. Sauté 3 more minutes. Remove from heat. Add the black beans, Stir in half the cilantro.
  8. Grease a 9 x 13 baking dish 
  9. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.


Place in 400 degree  oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. 

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