September 22, 2014

Sweet Potato Black Bean Enchilada Bake

Sweet Potato Black Bean Enchilada Bake- Emma's Little Kitchen

Yesterday was the kind of Sunday that made me want to live inside a Jane Austen novel. Totally exhausted from planning and celebrating a surprise birthday for Kirk, all I wanted to do was read, drink cups of tea, and take a long bath (I draw the line at needlework of any kind). After a blustery walk (another very Austen-y activity), I was craving some good bolstering food, something comforting and delicious. In the end I plumped for my Sweet Potato Black Bean Enchilada Bake, I took the opportunity to snap a photo so I could share the recipe with you today.

Sweet Potato Black Bean Enchilada Bake- Emma's Little KitchenSweet Potato Black Bean Enchilada Bake

I LOVE enchiladas, and usually make them the traditional “rolled up” way, but recently discovered that there is an easier option for when you’re feeling a bit lazy- the enchilada bake! Instead of rolling the filling in the tortilla, you layer the tortilla and filling like a lasagne, and then bake the whole thing in the oven to become gooey, cheesy and wonderful. If you are in the mood for a more traditional enchilada, you could easily use the same filling and roll each tortilla instead- chefs choice!

Sweet Potato Black Bean Enchilada Bake- Emma's Little KitchenEnjoy these!

 

 

Sweet Potato Black Bean Enchilada Bake
 
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Easy, cheesy black bean sweet potato enchilada bake.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 8 wholegrain tortillas
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 medium sweet potatoes, peeled and cut into 1 inch cubes
  • 2 cups prepared black beans (or one tin of black beans)
  • 1 cup frozen sweetcorn, thawed
  • 1½ tsp cumin, divided
  • 1 tin diced tomatoes
  • ½ cup fresh coriander (cilantro), finely chopped, plus extra for garnish
  • 1 chipotle chile in adobo sauce finely chopped (or use a different chile pepper depending on your tastes and what you have available)
  • juice of half a lime
  • ½ tsp liquid smoke (optional)
  • 2 cups good quality cheddar cheese, grated
Method
  1. Begin by preparing the tortillas: heat a dry pan to medium-high heat, dry fry the tortillas on each side so they become golden and slightly blistered in places. Put on a plate and set aside
  2. Reduce the heat to medium and add olive oil to the pan, and then the onions. Cook for about 3 minutes until softened
  3. Add the garlic and cook for a minute longer
  4. Add the sweet potato and 1 tsp of cumin and cook for about 5 minutes until the sweet potato starts to catch and become golden at the edges
  5. Add half a cup of water to the pan, cover, and cook for about 15 minutes, stirring often, until the water has almost gone, and the sweet potato is beginning to catch again
  6. Add the black beans and corn to the pan, stir and warm through, remove from the heat
  7. While the sweet potato mixture is cooking, you can prepare the salsa sauce: drain the excess liquid from the tinned tomatoes and place in a small bowl
  8. Add the fresh coriander, ½ tsp cumin, chile, lime juice and liquid smoke (if using), stir to combine well and set aside
  9. Preheat the oven to 375F/190C
  10. Assemble the bake: cut each tortilla into quarters. Take 8 tortilla quarters and layer them at the bottom of a 9x9 casserole dish
  11. Next, spread ⅓ of the salsa sauce on top of the tortillas, followed by ½ of the sweet potato mix, and ⅓ of the cheddar. Repeat with 8 more tortilla quarters, ⅓ of the salsa, the remaining sweet potato mix, and ⅓ of the cheddar. Finish with the remaining tortilla, remaining salsa and remaining cheese
  12. Bake in the oven for about 30 minutes until the cheese begins to bubble, garnish with some fresh coriander, and serve!

 


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