Monday, May 03, 2010
I know...long time no see. It was my hungry-for-mom's-cooking daughter who reminded me I haven't blogged for awhile! We had friends over for dinner on Saturday night and I decided to do an early Cinco de Mayo dinner - an Uno de Mayo dinner if you will. I have an easier time planning a menu if I have some kind of theme. This one happened to have a secondary theme which was lime. I went through 18 limes before we even got around to making mojitos! (and yes, I know mojitos are Cuban, not Mexican but they are delicious. And I drink them in Mexico. So it counts)
I wanted to make something that could be popped into the oven so I could spend time with our friends and not on last minutes preparations so enchiladas were an obvious choice. One couple we had over had already had my soyrizo and green olive enchiladas so I wanted to make something different for them. I've seen recipes for sweet potato and black bean enchiladas all over the internets but the first place I saw them was in Robin Robertson's "Vegan Planet" cookbook - a pretty straightforward dairy-free recipe. I've also made this version Gluten-Free Goddess Recipes: Karina's Sweet Potato & Black Bean Enchiladas. But what I was really craving was mole - one of the best enchiladas I ever had was at the airport in Mexico City, a simple cheese enchilada with mole. We ate there because it was basically the only place in the airport that took credit cards - the ATM wasn't working and we (being the excellent parents that we are) had zero cash with us. No dollars, no pesos. But I digress.
I'll admit - I used a store-bought mole because I live within minutes of countless Hispanic markets and it just made sense. And I'm a little lazy. I roasted the sweet potatoes and tossed them with canned black beans, canned green chiles and some mole sauce. Rolled them up in corn tortillas with some monterey jack cheese, tucked them into these adorable individual baking dishes and topped them with more mole and some crumbled goat cheese. They were baked at 350 (covered) for about 20 minutes and then uncovered for 10. Before serving them I drizzled on some lime sour cream and some fresh cilantro.
I didn't keep exact measurements but essentially this was the recipe (and I had plenty of leftover filling so use your own judgement for how many you want to make - I made 8 individual dishes of two each)
4 large sweet potatoes, cut in a small dice (about 1/2")
2 cans black beans, drained and rinsed
1 small can fire roasted diced green chiles
8 oz monterey jack cheese, shredded
16 corn tortillas
crumbled goat cheese - ~2 oz.
cumin, chili powder, salt, pepper
prepared mole sauce
Preheat oven to 450. Toss sweet potato cubes with some olive oil (I just used my mister), salt, pepper, a bit of cumin and some chili powder (~1/2 tsp each). Roast until they start to brown and are tender throughout - 30-45 minutes depending on how much you are cooking and how crowded the pan is. Toss the sweet potatoes with the black beans, green chiles and some mole. Just enough sauce to sort of hold everything together. Warm the tortillas - either in a towel in the microwave or one at a time in a dry frying pan - until softened. On a plate, use a pastry brush to cover each side of the tortilla with sauce (with regular enchilada sauce you can dip them but this was a bit too thick for that). Spoon on some of the potato-bean mixture, a bit of cheese and then roll up and place seam side down in a baking dish. I filled these quite generously since it wasn't going to be possible to go back for seconds. I put two in each baking dish, topped with sauce and sprinkled with goat cheese. These were very, very good...
Mojito season has officially begun!