It was around this time two years ago that I started experimenting in the kitchen. I had always loved cooking and had been a foodie since toddler-dom (only back then I was a connoisseur of crackers and snack packs) but when I started cooking full meals on a regular basis I discovered I loved creating and crafting new dishes. Some were a bit questionable, while others have since withstood the test of time.
This recipe first came about on a cold December evening. Snow filled the window sills and strands of Christmas lights glowed softly around the edges. The house felt cozy and warm, a rarity in those drafty victorian homes. Music drifted through the house, the melodies bringing back memories of childhood caroling and holiday parties. All of this surrounded us as we made dinner in the dimly lit kitchen, bundled in sweaters and thick woolen socks, feeling festive and cheerful.
Sweet potatoes cooling on the stove, tortilla shells being warmed in their wake, spices littering the countertop. Perhaps a little non-traditional for this time of year, but who says Mexican food needs a specific season!? I mixed and mashed as Drew sat sketching at the kitchen table, only looking up to smile or laugh as I sang along with the music and danced between the counter and oven as the smells of warm spice filled the kitchen.
Sweet Potato Enchiladas
What you will need:
2-3 Medium Sweet Potatoes
2 Medium-Large Cloves of Garlic Minced
1 Can Black Beans Mashed (add a little adobo, cumin and hot sauce for added flavor) or 1 Can of Refried Black Beans
Juice from 1/2 of a Lime
10-12 Corn Tortilla Shells
1 tsp Adobo Spice
1/2 tsp Cumin
Goat Cheese or Shredded Cheese to top.
Optional- One can Green Chilies
Preheat your oven to 350 degrees, wash and ventilate your sweet potatoes by poking holes in them with a fork, wrap in tinfoil and bake until soft, roughly 30-40 minutes. You can microwave them until soft if you would prefer, I however, do not have a microwave so I often bake the potatoes in advance so they can cool thoroughly.
The skin of the potato will fall off when you go to remove it, but make sure they are cooled fully or you may burn your fingers… I have that happen on a regular basis because I am impatient, learn from my mistakes.
In a medium sized mixing bowl mash the sweet potatoes, add lime juice, garlic, adobo, cumin, salt, and green chilies.
While you are mixing, warm your shells in the oven so they become flexible, making sure they don’t become crisp. Or if you are more daring and have a gas stove, heat them over the open flame briefly on both sides (my personal favorite).
Layer the shell with mashed/refried black beans, sweet potato mixture, roll and place in the pan. Continue until you have used all of your mixture. Pour the enchilada sauce over the top and bake for 5-10 minutes, add cheese of choice and bake until melted.
Serve with fresh lime wedges and guacamole.
I promise it tastes far better than it looks in these photos, I made it for a late dinner the other day and had to work with the light I had, I will make it again soon and repost the photos so you can all stop squirming. For now, just ignore the imagery and get the general idea of how they are to look, make, and enjoy, because they are delicious!
*Please note there aren't process photos... because frankly the winter months don't allow for good light late in the day and I didn't think ahead.