Black bean and sweet potato enchilada
Chef
Daniel Messmer
Hospital
Monroe County Hospital
Cook time
30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
5 pounds sweet potatoes (6 small to medium)
20 ounce black beans, rinsed and drained
1 1/3 pound shredded Monterey Jack cheese
8 ounce cotija cheese
1 pound diced green chilies
4 medium jalapeño, seeded and minced
8 cloves garlic, pressed or minced
8 tablespoon lime juice
2 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon salt, more to taste
Freshly ground black pepper
20 whole wheat wrap
64 ounce fresh salsa Verde
3 cups grated Monterey Jack cheese
6 tablespoon sour cream
1 tablespoon lime juice
3/4 cup chopped red onion
3/4 cup chopped fresh cilantro
20 ounce black beans, rinsed and drained
1 1/3 pound shredded Monterey Jack cheese
8 ounce cotija cheese
1 pound diced green chilies
4 medium jalapeño, seeded and minced
8 cloves garlic, pressed or minced
8 tablespoon lime juice
2 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon cayenne pepper (optional)
1 teaspoon salt, more to taste
Freshly ground black pepper
20 whole wheat wrap
64 ounce fresh salsa Verde
3 cups grated Monterey Jack cheese
6 tablespoon sour cream
1 tablespoon lime juice
3/4 cup chopped red onion
3/4 cup chopped fresh cilantro
preparation
Instructions
1. Preheat the oven to 400°F.
2. Spray a large baking sheet with oil. Slice the sweet potatoes in half lengthwise. Place the sweet potatoes onto the baking sheet flat side down. Bake for about 30 minutes or until tender.
3. Line the bottom of a 2-inch deep, 200-size pan with your fresh salsa verde (enough to coat the bottom of the pan). Reserve the rest of the salsa verde for later.
4. In a large mixing bowl, add all of the remaining filling ingredients and mix together.
5. Cool down the sweet potatoes after cooking. Once cooled, scoop out the insides of the sweet potatoes and discard the skins. Mash the sweet potatoes and place them into the bowl of filling. Add salt and freshly ground black pepper to taste.
6.Take about 3/4 cup of the filling and spread it down the middle of each wrap. Roll up each wrap without folding in the corners and place into the 200-size pan. Top the wraps with the remaining salsa verde and Monterey Jack cheese. Bake for 30 minutes, or until the cheese is slightly golden.
7. Whisk the sour cream and lime juice together and drizzle over the enchiladas. Then top them with chopped cilantro and red onion.
2. Spray a large baking sheet with oil. Slice the sweet potatoes in half lengthwise. Place the sweet potatoes onto the baking sheet flat side down. Bake for about 30 minutes or until tender.
3. Line the bottom of a 2-inch deep, 200-size pan with your fresh salsa verde (enough to coat the bottom of the pan). Reserve the rest of the salsa verde for later.
4. In a large mixing bowl, add all of the remaining filling ingredients and mix together.
5. Cool down the sweet potatoes after cooking. Once cooled, scoop out the insides of the sweet potatoes and discard the skins. Mash the sweet potatoes and place them into the bowl of filling. Add salt and freshly ground black pepper to taste.
6.Take about 3/4 cup of the filling and spread it down the middle of each wrap. Roll up each wrap without folding in the corners and place into the 200-size pan. Top the wraps with the remaining salsa verde and Monterey Jack cheese. Bake for 30 minutes, or until the cheese is slightly golden.
7. Whisk the sour cream and lime juice together and drizzle over the enchiladas. Then top them with chopped cilantro and red onion.
Notes
Serve with Salsa Verde.
