The first time I tried this recipe it didn’t look as good as the picture so I was unsure of how it would taste. Of course I added some extra sour cream and with the salsa, then the enchiladas became kinda pink. The husband was a little hesitant at first but it turns out he likes pink foods. Now, he can never remember what’s in it so he asks for me to make “that pink stuff”. These are quite filling so there are always leftovers.
- 1 pkg. corn tortillas
- 1 tablespoon grapeseed or canola oil
- 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups prepared)
- 15 oz. can black beans, drained
- 2 cups fresh baby kale, stems removed
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoon adobo sauce
- zest of one lime
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 4 oz. goat cheese, crumbled
- 2/3 cup salsa
- 1/3 cup sour cream
- juice of 1 lime
- 1/4 teaspoon salt
Preheat oven to 400 degrees.
Heat oil over medium heat in large stock pot. Add sweet potatoes and saute until beginning to brown and potatoes are softening, 8-10 minutes. Add black beans, kale, chipotle pepper and adobo sauce, lime zest, garlic and salt. Continue to saute, stirring occasionally until kale is wilted, another 3-5 minutes. Remove sweet potato mixture from heat and allow to cool a bit.
Mix together the salsa, sour cream, lime juice and salt. Scatter the crumbled goat cheese over the top of the sweet potato mixture and stir well to combine. Evenly divide mixture among the eight tortillas (about 1/3 c. each) and roll up tightly. Place the 8 enchiladas, seam side down, in a greased 9×13 baking dish. Pour the salsa and sour cream mixture evenly over the top of the enchiladas.
Cover the baking dish with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes. Turn broiler on high and finish under broiler for another 2 minutes or so, to brown the tops of the enchiladas.
Source: Foodtastic Mom