These were very good. I used green chilis instead of pickled jalapenos because I was thinking I didn't want it to be extra spicy. Then I realized that was crazy and added the habanero spice to the mix. This made a little bit extra filling than would fit in the dish, so I ate it on the side. If you want to portion things a bit better, I recommend cutting down the sweet potato quantity, or using slightly larger tortillas. Mine were about 8 inches in diameter.
These could easily be made vegan by skipping the cheese or offering it on the side. Also, I need to figure out how to make my own enchilada sauce, because the canned stuff is full of sugar. When I want extra sugar, it better be in a cookie.
Sweet Potato and Black Bean Enchiladas
1 medium onion, chopped
2 small, or 1 large clove garlic
1 Tablespoon canola oil
1 can black beans, drained and rinsed
2 pounds sweet potato, peeled and cut into 1/2 inch cubes
1 4.25 oz. can green chilis or jalapenos
1 Tablespoon ground cumin
1 Tablespoon chili powder
2 teaspoons coriander
1/2 teaspoon habanero or cayenne
10 oz. can enchilada sauce
6 whole wheat tortillas
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Steam sweet potatoes over boiling water for about 7 minutes, or until tender.
Chop onion and garlic and saute in canola oil over medium low heat until softened.
Add black beans and spices and cook for a few minutes until fragrant.
If your chilis are chopped, drain and add them to the pan. If they are whole, drain and then chop before adding.
Mix in sweet potatoes after steaming.
Pour a small amount of the enchilada sauce in the bottom of a baking dish. Just enough to prevent the tortillas from sticking.
I set up a little assembly line with my sweet potato and black bean mixture, tortillas, and baking dish. Portion out about 3/4 cup filling, roll, and place seam side down in the dish.
Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake for 15-20 minutes.
Serve topped with hot sauce and a dollop of sour cream.