There are only a few foods that I am really game to eat leftovers of. I swear, as I get older I get more and more uninterested in leftovers. Logan, on the other hand, doesn’t believe in “it’s been in there (the fridge) too long.” He does the sniff test, gives it a little jiggle and if it passes – all dates are forgotten and he’s got himself a meal. For me, I will usually only eat leftover pasta, stir-fry and enchiladas. But beyond that you’re pushing your luck. Okay, did you realize that those are all starch/carb based? Because I just did.
Well, I’ve always said no carb will go to waste while I’m around, point proven.
These enchiladas are just as good the next day, so they are my kind of meal to make… something that ensures leftovers, even with Logan at the table, and something I will actually eat the second time around.
These do have some heat/spiciness to them, so fair warning. If you ever see the word chipotle in a recipe, it’s going to have some kick. It’s just one of those flavors that comes with heat and can’t really be recreated without it. So if you are sensitive to it, you can still make a mean enchilada with this recipe if you forgo it. But for those heat lovers like me, you can get yourself anywhere on the heat spectrum of tongue tickle, to, wait I still have a tongue? It all depends on how excited you get with your chipotle peppers and sauce. To achieve even more spiciness, you can fine dice one or more canned chipotle peppers and mix it in with your filling. Logan and I typically do this, but we enjoy the “burn your face off” heat of spicy foods.
There are two methods when it comes to preparing your tortillas. As this recipe shows, you can dip your tortillas in the enchilada sauce before adding the filling. This helps to achieve more flavor as it soaks into each tortilla and allows for the tortilla to roll with ease around the filling. Granted, I’ve yet to come up with an ingenious way to not look like a toddler when assembling enchiladas as a one woman show. The other way is to simply zap (aka microwave) your tortillas for 20-30 seconds until nice and pliable, then assemble. I would recommend the dip method in the name of flavor, but I’ve completely copped out and just zapped my tortillas in the past too – so no guilt.
Depending on the size of your pan, you may be able to sneak in a total of ten enchiladas. Mine was just a smidge shy of cramming ten in, but in turn I did have a little filling leftover… which I handed to Logan along with a bag of tortilla chips… problem solved.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see too! **
- For the enchilada sauce:
- 1 (15 oz) can favorite red enchilada sauce
- 1-2 tablespoons adobo sauce from canned chipotle peppers
- For the enchiladas:
- 1 1/2 tablespoons refined coconut oil
- 1 large (1 pound) sweet potato, peeled and cut into bite sized cubes
- 1 medium sweet onion, chopped
- 2 garlic cloves, pressed
- 1-3 canned chipotle peppers in adobo sauce, seeds removed and finely diced (optional)
- 1 (15 oz) can black beans, rinsed
- 1 tablespoon chili powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon sea salt
- 8-10 flour tortillas (can use gluten free or corn tortillas to make gluten free)
- For the avocado cream:
- 2 small avocados
- 2 tablespoons fresh lime juice
- 1 garlic clove, pressed
- 1/2 teaspoon sea salt
- water to thin
- Preheat oven to 375 degrees.
- In a small bowl, mix the enchilada sauce with the adobo sauce and set aside.
- In a large skillet over medium-high heat, melt the coconut oil. Once pan is hot, add potatoes and cook until just tender while stirring occasionally, approximately 7-10 minutes. Add onion and continue to cook, while stirring occasionally, until onion is tender and translucent, approximately 5 minutes. Add garlic and chipotle peppers (if using), continue to stir and cook for 1 additional minute. Add black beans and spices, stirring to incorporate. Continue to cook while occasionally stirring for 2-3 minutes. Remove pan from heat and set aside.
- Lightly grease a 9×13 baking dish. Spread 2/3 cup of mixed enchilada sauce on the bottom of the greased dish. Place 1/2 of the remaining enchilada sauce onto a large plate. Dip one tortilla into the sauce on both sides removing any excess sauce. Then, place 1/2 cup of the warm filling evenly down the middle of the tortilla. Take one side of the tortilla and fold it over the filling, tucking the edge of the tortilla under the filling. And then continue to roll the tortilla the rest of the way and place seam side down into the baking dish. Continue this process until you have filled your baking dish with enchiladas. Pour the sauce that was set asside, and any remaining on the plate, overtop of the enchiladas. Bake uncovered for 20-25 minutes. If desired, you can place enchiladas under the broiler for a few additional minutes to further brown the top.
- While enchiladas bake, place all avocado cream ingredients into a blender and blend until smooth, adding as much water as desired to thin.
- Serve enchiladas with avocado cream. Garnish as desired with red onion, cilantro and extra lime juice.