Spicy Sweet Potato Black Bean and Mushroom Enchiladas

So I finally made enchiladas that actually look somewhat like enchiladas.  It’s been a long time coming.  Well want to know a secret?  These were pretty good, but I actually think the messy, sloppy, ugly enchiladas tasted better!

Spicy Sweet Potato Black Bean and Mushroom Enchiladas

A Messy Kitchen Original

For Enchilada Sauce Sauce:

• 1 medium yellow onion, cut into eighths
• 1 Roasted red pepper (from jar)
• 3 cloves garlic
• 1 can (15oz) tomato sauce
• 1 chipotle pepper in adobo*
• 1 tablespoon adobo sauce*
• 1/2 tsp. salt
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1/4 tsp paprika

Put the ingredients in your food processor in the order listed above.  Mix well and adjust spices to taste. Set aside. This step can be done ahead of time.
*This sauce is quite spicy.  Leave out chipotle pepper and adobo if you prefer a mild sauce.

For the Filling:

• 1 Tbs. olive oil
• 1 small yellow onion, diced
• 1 large sweet potato, peeled and diced
• 2 cloves garlic, minced
• 1 15-oz. can black beans, drained and rinsed
• 2 roasted red peppers, diced (jarred)
• 10 oz. portobellos, diced
• salt and pepper, to taste

1. Boil sweet potatoes until soft.  Mash with a potato masher or hand mixer.  Set asid
2. Meanwhile, while your significant other who dislikes mushrooms is otherwise occupied, put mushrooms in a food processor and mix until in small, unidentifiable pieces.
3. Heat olive oil in a large skillet or sauce pan; add onion and garlic and cook until translucent.  Add diced roasted red peppers.  You can do this early if you need to add moisture.  Finally add mushrooms and let cook 1-2 additional minutes.
4. Next add black beans and mashed sweet potatoes and mix very well.  Season with salt and pepper to taste.

To Assemble:

• 12 corn tortillas
• 4oz shredded cheddar

1. Cover the bottom of a 13 x 9 baking dish with a thin layer of enchilada sauce.
2. In a skillet sprayed with cooking spray, cook the tortillas one at a time for 5-10 seconds on each side.  Fill each with a heaping spoonful filling and 1 spoonful enchilada sauce.  Roll up carefully and place seam-down in your baking dish.
3. Top with remaining sauce and sprinkle with cheese.
4. Cook for 15-20 minutes until cheese is bubbly and beginning to brown.

Johanna