I am a big fan of tomatillos. I’ve posted a tomatillo salsa recipe in the early days of this blog and I’ve made it a lot since then.
There’s really not much I can think of to improve the recipe itself. But, I’ve taken to experimenting with what to serve the salsa verde with.
Today it’s another enchilada dish – this time stuffed with black beans and sweet potato.
Since my tortilla press met with disaster the first time I used it, I haven’t made homemade corn tortillas yet. When I don’t make my own I usually like to buy them at the Farmers’ Market. But, I didn’t do that this time either and I have to say my dish suffered for that reason alone. They were just too dry and crumbled when I tried to roll them.
I am telling you all of this so you can understand why they look weird in the pictures.
Black Bean & Sweet Potato Enchiladas
- Salsa Verde:
- 1 lb. tomatillos, husks removed and washed well
- 5 jalapeno peppers
- 1/4 white onion
- 1 cube vegetable bouillon
- 1 cup water
- Sweet Potato:
- 1 medium sweet potato, peeled and cubed
- Black Beans:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (19 oz.) can black beans, drained and rinsed
- 1-2 cups water
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/8 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon Mexican oregano
- 16 corn tortillas
- Place tomatillos and jalapenos in a saucepan and cover with water.
- Bring to a boil over medium heat. Simmer until tomatillos barely turn a dull green color.
- Drain and place tomatillos and jalapeno in a blender with onion, garlic, vegetable bouillon and fresh water.
- Blend and set aside.
- Cover sweet potato cubes with water and bring to a boil over medium heat. Simmer until fork tender.
- Drain and mash. Set aside.
- In a large skillet heat olive oil. Add onion and garlic and saute about 5 minutes, until onion begins to soften.
- Add black beans and mash with a wooden spoon until broken up.
- Add water a bit at a time, stirring to make a nice chunky black bean sauce.
- Remove from heat and add in seasonings.
- Spread a thin layer of salsa verde at the bottom of a 9×13 baking dish.
- In each corn tortilla place one tablespoonful each of black bean mixture and sweet potato.
- Gently roll up and place in the baking dish. Continue until a layer of rolled enchiladas are completed.
- Spoon some salsa verde over top each enchilada.
- Repeat with another layer of enchiladas, topping with the remaining salsa verde.
- Bake at 350°F for 15 minutes until fully heated through.