Reese's Sweet Potato, Green Chile & Black Bean Enchiladas

While I was in Phoenix almost a month ago, I had the pleasure of dining at a fabulous restaurant with my cousin Mandi (and not just because she picked up the tab!).

One of the things we enjoyed was a sweet potato enchilada with a tomatillo sauce. It really was amazing.

I decided to see what I could come up with that would be similar, yet different.

They are REALLY good.


Reese's Sweet Potato, Green Chile and Black Bean Enchiladas

Sauce

• 1 29oz can of tomato sauce
• 1/2 cup Homeward Bound Hot Sauce SparkPlug
• 1/2 cup Homeward Bound Hot Sauce PattyCake
• 1 tbs cumin

Filling (see Assembly instructions before continuing)

• 3 sm/md sized sweet potatoes, peeled and cut into approximately 1" cubes. 
• 14oz (2 7oz cans) diced green chiles
• 1 - 15oz can black beans, drained
• 3 cups shredded cheese (I used a "Mexican 4-Cheese" blend)
• 1 tbs cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 24 corn tortillas (the Mission brand are a great consistency)

Assembly

• Bring a medium saucepan of water to a boil, add sweet potatoes.
• Cook on a high boil for about 12-13 minutes, until potatoes are fork-tender.
• While potatoes are cooking, Combine sauce ingredients in a small mixing bowl
• Remove potatoes from heat, drain and rinse with cold water, let cool for about 5 minutes.
• Preheat oven to 350F
• Combine filling ingredients in a medium bowl, add sweet potatoes and cut potatoes into approximately 1/4 inch chunks as you combine them with the rest of the filling ingredients.
• In a microwavable container with a lid, microwave about 10 tortillas at a time with a few drops of water for 45 seconds. They will be HOT - do not burn your fingers!
• Pour about 1 cup of sauce into the bottom of a large baking dish (9x12).
• Spoon a heaping soup spoon of filling into warmed tortilla, wrap and place in baking dish with folded side down to help keep it wrapped up.
• Fill baking dish with enchiladas, pour another 1/2 cup to cup of sauce over the top and sprinkle about 1 cup shredded cheese over the whole dish.

• Bake at 350F until cheese is bubbly (about 30 minutes)

This made two 9x12 dish and two small dishes of enchiladas.