Friday, May 09, 2014

Stacked Sweet Potato Enchiladas

Can I just say, once again, how much I love my camera? I feel like a real food photographer with the quality of photos I'm getting out of it! It's so much fun :) 

On to the recipe...

This was a Pinterest success. And we all know how many Pinterest fails there are out there, so it is such a relief when things go well. The original recipe called for filling and rolling the enchiladas, but I'm kinda lazy sometimes and prefer the stacked method. It's faster and just looks so darn pretty in all the layers!

You'll love how easy and yummy this recipe is for a weeknight dinner. I'm a huge fan of the corn tortillas, as I feel like they hold up better and don't get as soggy as flour tortillas in this instance. Also, this recipe is completely adaptable to whatever you want to throw in or take out. I'm currently on the outs with onions as a result of baby gassiness and nursing, so I eliminated those. But feel free to customize to your whims!

Stacked Sweet Potato Enchiladas
(adapted from Damn Delicious)

1 can green enchilada sauce
2 sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 (4.5-ounce) can green chiles
3 tbs. fresh cilantro leaves, chopped
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
Salt and pepper, to taste
2 cups shredded Monterey Jack cheese, divided
24 6-inch corn tortillas
1 avocado, diced
1 tomato, diced
Sour cream

  1. Preheat oven to 400 degrees Fahrenheit. Pour 1/2 can of enchilada sauce in the bottom of a 9×13 baking dish; set aside.
  2. In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
  3. In a large bowl, combine sweet potatoes, black beans, green chiles, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
  4. To assemble the enchiladas, lay about 8 tortillas on bottom of pan, overlapping one another. Spoon 1/2 sweet potato mixture on top, then sprinkle with about 1/3 the shredded cheese. Repeat with one more layer, then top with more tortillas, and the remaining enchilada sauce and cheese.
  5. Place into oven and bake until bubbly and the cheese is beginning to brown, about 30 minutes.
  6. Serve immediately, garnished with avocado and tomato, and topped with sour cream, if desired.
Yields: about 6 servings

1 comment:

  1. These are so pretty and colorful! What were the flavors like together? I have noticed you use sweet potatoes in quite a few things. I love sweet potatoes but have never really used them as part of recipes. I need to try doing that from time to time. And the photos are beautiful! So glad you have a nice camera -- something I always wanted to do but never got around to it. :)