Sweet Potato Squash And Black Bean Enchiladas Recipes

SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS

Steps:

• First, make the enchilada sauce by dumping everything but the lime juice into a medium sauce and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn't just sitting in a fucking clump. Let that simmer together for about 10 minutes so that the sauce has time to thicken up a bit. Add the lime juice and turn off the heat. Let that shit cool while you make the filling. Now steam that potato. Grab a medium saucepan, and fill it with an inch or two of water over a medium heat. Throw in your metal steamer basket and fill it with the chopped potato. Cover that and steam till the potato pieces are tender, about 10-15 minutes. Dump em into a bowl and smash them around. Some chunks are fine so don't need to work too hard at this, just find the consistency YOU want. While the potato steams, grab a large skillet or wok and heat the oil up over a medium heat. Add the onion and sauté until it begins to brown, 3-5 minutes. Toss in squash and cook for another minute. Add the chili powder, cumin, garlic, black beans, and salt. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined. THE TIME HAS COME TO MAKE SOME MOTHERFUCKIN ENCHILADAS. Warm your oven up to 375 and grab a 9 by 13 inch baking dish. Cover the bottom of the dish with about 1 ½ cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Kinda dip the tortilla around in a little of the sauce in the dish so that the bottom side is all coated. Fill it up with a couple spoonfuls of filling and the roll that shit so that it sits seam-side down in the dish. You know how the fuck enchiladas are supposed to look so just do that. Keep going until you run out of space or out of filling. Drown the enchiladas with the remaining sauce, cover the dish tightly with foil and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more. Let it cool for a minute or two before serving. Feel free to top with some sliced avocado or chopped cilantro if you give a flying fuck about presentation. * You really just need 1 large cook sweet potato. If you have a leftover roasted potato or something like that, just scoop out the flesh and move on the recipe. Steam it in the microwave if that is your shit. Stab it with a fork then cook on high for 5 minutes, flip, then 5 more minutes. Out of potatoes? You could use a can of pumpkin or some butternut squash instead. ** Can't find a yellow squash? Use a zucchini. No zucchini? Use some fresh or frozen corn. No corn? Just leave this shit out and it'll still be good.

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
• One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
• Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
• Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
• Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
• Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
• Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
• In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.