CHIPOTLE SWEET POTATO BLACK BEAN ENCHILADAS ENJOY DAN:

 CHIPOTLE SWEET POTATO BLACK BEAN ENCHILADAS by CHEF DAN;

8-10 enchiladas

ENCHILADAS SAUCE:

1(16 Oz) jar HERDEZ Salas Verde

1 tablespoon adobo sauce from canned chipotle peppers

ENCHILADAS:

1-1/2-tablespoons olive oil

1 sweet potato, peeled and diced

1 onion, chopped

2 garlic cloves, smashed

2 canned chipotle peppers in adobo sauce, finely diced

1 (15 Oz) can black beans

1 tablespoon chili powder

1 teaspoon EACH jalapeno powder, and cumin

1/2-teaspoon kosher salt

8-10 corn tortillas

AVOCADO CREAM:

2 avocados

2 tablespoons lime juice

1 garlic clove, smashed

1/2-teaspoon kosher salt

DIRECTIONS:(PREHEAT OVEN TO 375 F)

1.   In a bowl mix together, salsa Verde and adobo sauce: set aside.

2.   Add oil in a skillet over medium-high heat and when sizzling.

3.   Add sweet potatoes and sauté for8-10 minutes, stirring occasionally.

4.   Add onion and sauté for 4-5 minutes, stirring occasionally.

5.   Add garlic and chipotle peppers and sauté 1 minutes.

6.   Add black beans and next 4 ingredients stirring to incorporate.

7.   Cook for another 4 minutes, siring occasionally.

8.   Remove from pan and set aside.

9.   In a prepared baking dish spread 2/3-cup mixed enchilada sauce on the bottom of baking dish.

10  Dip one tortilla into the sauce on both sides removing any excess.

11Then place 1/2-cup of the warm filling evenly down the middle of the tortilla.

12 Take on side of the tortilla and fold over the filling, tucking the edge of the tortilla under the filling.

13 then continue the process until you have filled the baking dish with enchiladas.

14 Pour the sauce that was set aside, and any remaining on the plate, overtop of the enchiladas.

13  Bake uncovered for 25 minutes. 

AVOCADO CREAM:

1.   Place all avocado ingredients in a blender and blend until smooth.

2.   Serves enchiladas with avocado cream, garnish with red onion, lime juice.         ENJOY DAN:                  BON-APPETITE!!