Easy Sweet Potato and Black Bean Enchiladas

A few years ago during a trip to Las Vegas, I had some sweet potato tamales. I've thought ever since then that I'd like to make some myself. Until the other day when I actually started looking at some recipes. Ha! I just don't have that level of dedication. So I made some sweet potato and black bean enchiladas instead.

Though at some point during the process to prepare them to take over to the SO's house to cook (so we could watch DVR'd "Top Chef"), I realized that I'd left my favorite glass dish at his house the last time I cooked enchiladas there. So I packed up my supplies, made sure that he had salsa and chips, and was on my way.

Though when I got there, he informed me that his salsa was Newman's Own Pineapple Salsa. I didn't think it would make a big difference (though I'd never tried it), so I figured it'd be fine.

It was more than fine, though. This little accident turned out to be a very good thing. The pineapple flavor really brightened up the sweet potatoes and made these enchiladas extra tasty. So here's the recipe.

Easy Sweet Potato and Black Bean Enchiladas
Ingredients:
Corn tortillas (you can use flour and skip the preparation section, but I prefer the taste of corn tortillas)
One half can of black beans
One medium sweet potato
Newman's Own All-Natural Bandita Salsa Pineapple (about half a jar)
Shredded Mexican cheese (use your favorite cheese here--I use Sargento's Mexican cheese blend--or vegan cheddar)
Tomato sauce (for 8 enchiladas, I use 1 8 oz. can of organic tomato sauce)
Optional: add chili powder and/or a pinch of cumin mixed in with the salsa for an extra kick if you like spicy enchiladas.

Peel and chop the sweet potato into small cubes (about the size of a kernel of corn) and saute on medium heat until soft (about five minutes or so). Place in a bowl and add half a can of (drained) whole black beans. Mix in about three or four heaping tablespoons of salsa and set aside.

To prepare the corn tortillas:
1. Heat a large fry pan on high heat with about a teaspoon of refined corn, canoloa or peanut oil (or other high smoke point oil; see here for a list of suggested oils). Keep the oil nearby.
2. Place one tortilla on the oil and brown for 3 or 4 seconds (long enough to pick up the next tortilla).
3. With a spatula, lift the first tortilla and put the new one down on the pan and the first on on top of it. Repeat with as many tortillas as you'll want to use. Add oil as necessary (every 2 or 3 tortillas).
4. Lay out on paper towels to absorb excess oil.

When the tortillas have cooled enough to handle, get out your baking dish or pan (preferably one that is about the width of your tortilla) and place the first tortilla at the far end and place a strip of cheese and a strip of the sweet potato mix down the middle and roll up (don't overstuff). Place the next tortilla right next to it, scooching the tortillas together as much as possible to fit in as many as you can. Repeat until you've filled the dish. Then cover the enchiladas with the can of sauce, a few more heaping spoons of salsa, and a few more sprinkles of cheese. Bake for 15 minutes at 375.