Sweet Potato and Black Bean Enchiladas
-adapted from the Penzeys spice catalog. You need Penzeys in your life, trust me.
- flour tortillas (how many depends on what size you get. I used the soft taco size--baked 8 and put a small pan of 4 in the freezer)
- 2 sweet potatoes, peeled and cubed
- 1/4 c. low sodium soy sauce
- 2/3 c. apple cider vinegar, divided
- 2 leeks, washed well and sliced
- 4 cloves garlic, minced
- 1 t. cumin
- 1/2 t. chili powder (I used mild, as chorizo tends to be appropriately spicy without any additional help)
- 1 can black beans, drained and rinsed
- 3 c. sharp cheddar cheese, grated and divided (I just grated one 8 oz brick, which was really about 2 1/2 cups. It was just fine)
- 12 oz. package of soy chorizo, or 1/2-3/4 lb "real" chorizo
- salsa, sour cream, and chopped cilantro for topping.
Put the sweet potatoes, soy sauce, and 1/3 c. apple cider vinegar in a pan and bring to boil. Reduce heat and simmer (covered) until the potatoes are soft and the liquid is mostly absorbed. If the liquid absorbs before the potatoes are done, just add a bit of water and keep at it. In the meantime, add a small bit of oil to a large saute pan and cook leeks, chorizo, garlic, and cumin--stirring frequently--until browned. Stir in remaining cider vinegar, chili powder, and beans. When potatoes are done, roughly mash them and them stir them into the chorizo mixture along with 1 c. of the cheddar. Fill the tortillas with your desired amount of filling, roll, and place seam side down in a sprayed 9x13 pan. Top with remaining cheese, and bake uncovered at 375 for 25-30 minutes or until cheese starts to bubble. At this point, you can just bake a few minutes longer (as I did) or pop under the broiler for a minute or two to get them extra crispy. Serve topped with sour cream, salsa, and chopped cilantro. Listen to your husband rave about how truly fantastic these are.