Confession: I don’t really know what compote is, but I had already used the “sauce” term in the recipe so I needed a different phrase.
However you spell it…this dish is AWESOME.
It’s kinda time consuming to make, but pretty simple and made with minimal ingredients when you really think about it. I would add some kale or spinach into the mix too, if you wanted! The black bean and sweet potato combo is always a favorite of mine, and these enchiladas turned out super yummy and very pretty, if I do say so myself.
8 tortillas
5 cups chopped peeled sweet potatoes (about 3 sweet potatoes)
3 cups chopped red onion (about 2 large onions)
4 cups cooked black beans
1 cup fresh chopped cilantro
Juice of two limes
4 tsp cumin
2 tsp ground coriander
1 tsp dried marjoram
1 tsp sea salt
1/4 tsp black pepper
4 cloves garlic, minced
1 cayenne pepper, minced
2 tbsp olive oil
ENCHILADA SAUCE
1 28 oz can organic fire roasted tomatoes
2 cups vegetable broth
1/3 cup sriracha
2 tbsp olive oil
2 tbsp organic flour
2 dried chipotle chilies, soaked overnight and chopped
4 cloves garlic, minced
2 tsp marjoram
1 tsp cumin
Sea salt and black pepper to taste
CREAMED CORN COMPOTE
2 cups frozen organic corn
2 cups coconut milk
1/2 cup soaked cashews
1/4 cup water
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
Sea salt and black pepper to taste
- Preheat oven to 350 degrees
- For the enchiladas, boil sweet potatoes for about 10 minutes or until fork tender
- Meanwhile, in the food processor, pulse black beans, cilantro and lime juice until mushy
- When potatoes are done, mash together with black bean mix
- In a large skillet, cook onions, garlic and cayenne pepper in olive oil over medium heat for about 7 minutes
- Add cumin, coriander, marjoram, salt and black pepper and cook for 3-5 more minutes
- Mix onions into black bean/sweet potato mix
- For the sauce, cook chiles and garlic in olive oil over medium heat fro 2 minutes
- Add flour and stir everything for about 1 minute
- Add all remaining ingredients and bring to a boil
- Cover, and let simmer for 15-20 minutes
- After cooked, add sriracha and then pour until a blender and blend until smooth
- In a greased 13 X 9 baking pan, scoop portions of bean mixture into each tortilla, roll up and place in pan, side by side, until they are all rolled
- Pour about a cup, or as much sauce as you’d like over the enchiladas
- Cover and bake at 350 degrees for 35-40 minutes
- Meanwhile, prepare the compote by bringing corn and coconut milk to a boil in a saucepan
- Add salt and pepper, reduce to a simmer, and let sauce thicken for about 10-12 minutes
- Pour half of mixture into blender with cashews and water and blend until smooth
- Stir back in with the other half of the mixture and add parsley and scallions
- Once enchiladas are cooked, serve with corn ontop
Leave a Comment...