I'm starting to cook big batches of food to stock the freezer for after my baby arrives. My frozen meals were looking pretty pasta-heavy, though, so today I decided to add some enchiladas to the mix. I froze them unbaked, but I couldn't resist making an extra batch to eat right away.
12 corn tortillas
1 c enchilada sauce (I used canned tomatillo-based sauce)
3 oz vegan sour cream
3/4 lb sweet potatoes, diced
1 yellow onion, diced
2 cloves garlic, minced
2 c cooked black beans
1 jalapeno pepper, minced
1 t oregano
1/2 t cumin
- Preheat oven to 350°.
- Steam sweet potatoes until tender, about 8-10 minutes.
- Meanwhile, saute onions, garlic, oregano, and cumin in a dash of oil over medium-high heat until softened, about 5 minutes. Add jalapeno and cook an additional minute. Add beans and sweet potato and remove from heat.
- Whisk together enchilada sauce and sour cream. Spread a little less than half of this mixture in the bottom of an oiled 9"x13" pan.
- To assemble enchiladas, heat each tortilla for about 30 seconds on a hot griddle or skillet until it is pliable. Place a tortilla in the prepared pan, spread about 1/3 c of filling in the tortilla, and roll up. Place with the seam-side down so it stays rolled. Repeat with remaining tortillas.
- Spread remaining sauce on top of enchiladas.
- Bake covered for 25 minutes, then uncover and bake an additional 15 minutes or until the edges start to brown.
- Serve hot with additional enchilada sauce, sour cream, guacamole, or what have you.