Sweet Potato, Squash, & Black Bean Enchiladas

The thought of making enchiladas always intimidates me, for some reason. But these weren’t so intimidating! They were downright friendly (and delicious)! Don’t mind the cursing, this is from Thug Kitchen.

INGREDIENTS

For the Enchilada Sauce:

21/4 cups vegetable broth
1/3 cup tomato paste
21/2 Tbsp chili powder
2 teaspoons ground cumin
11/2 tsp dried oregano
2 to 3 cloves garlic, minced
2 tsp soy sauce or tamari
1 Tbsp lime juice

For the Filling:

1 large sweet potato (about 1 pound), chopped into nickel-size pieces*
2 tsp olive oil
1/2 yellow onion, chopped
1 medium yellow squash, grated on your box grater (about 1 cup)
1 tsp chili powder
2 cloves garlic, minced
11/2 cups cooked black beans**
1 tsp maple syrup or agave syrup
A pack of corn or flour tortillas
Sliced avocado
Chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp
Salt

DIRECTIONS

• Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a fucking clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that shit cool while you make the filling.

• To cook the sweet potato, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Throw in your metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces around. Some chunks are fine, so you don’t need to work too hard at making this smooth.

• While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined.

• Now you’re going to make the motherfucking enchiladas. Crank your oven to 375F. Grab a 9 x 13-inch baking dish.

• Cover the bottom of the baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how the fuck enchiladas are supposed to look, so handle that shit. Keep going until you run out of space or out of filling.

• Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory sons of bitches with some sliced avocado or chopped cilantro if you give a shit about presentation.