This was a totally easy, and REALLY tasty vegetarian midweek entree. Total prep time was about 20 minutes, plus another 15 to cook. Very simple to make, but amazingly good. Here it is:
1 28 oz can whole peeled tomatoes
3 tsp chili powder
1 lg onion, chopped
3 tbs light olive oil
salt and pepper to taste
1 15.5 oz can black beans rinsed
1 medium sweet potato, peeled and shredded
3 cloves garlic diced fine
2 tsp dried oregano
3 tsp dried celantro
2 tsp hot sauce
1/2 lb shredded cheddar
6 flour tortillas
3 scallions, sliced thin, whites/ greens separated
2 cups frozen corn
1 – pre heat oven to 450. In food processor, puree the tomatoes, dash of hot sauce, 2 tsp chili powder, half the onion 1 tbs oil, salt and pepper to taste until smooth.
2 Heat 1 tbs oil in large skillet, add remaining onion, half the garlic, and saute till soft – 2 to 3 minutes. Add sweet potatoes, and saute for 5 minutes till potatoes start to reduce. Add black beans, salt and pepper, 2 tsp cilantro, oregano, 1 tsp hot sauce, and stir till cooked through. Add 1/2 cheddar cheese, mix well, and set aside.
3- Spread 1 cup tomato mixture in bottom of 9×13 baking dish. Roll the bean mixture in the tortillas – about 1/2 cup each. Place rolls seam side down on sauce. Top with remaining tomato sauce, sprinkle with remaining cheese. Bake on top rack of oven till cheese is brown and bubbly.
4 – Add last tbs of oil to small fry pan, and saute remaining garlic, and whites of scallions till soft. Add frozen corn, balance of cilantro, salt pepper, balance of chili powder and several shakes of hot sauce. Saute till warm.
5 – Serve enchiladas with daub of sour cream, scallion greens, and warm chili corn.