Sweet Potato Black Bean Enchiladas
Prep Time: 30 minutes Cook Time: 25 minutes Serving Size: 4
24 oz of Abundant Foods’ Sweet Potato Black Bean Chili
2 tbsp butter
3 diced avocados
Fresh lime juice
Salt to taste
24 corn tortillas
2 large fresh pasilla chilies, roasted
1/2 lb tomatillos blackened, diced
1.5 cups of water
2 large green onions, chopped
1 large serrano chili, stemmed and seeded
1 large garlic clove
1/4 cup (firmly packed) fresh cilantro leaves
Preheat oven to 375ºF. Prepare the salsa by mixing all ingredients. Set aside. Combine tomatillos, water, green onions, serrano chili and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2⁄3 cups (about 20 minutes), stirring occasionally.
Transfer mixture to blender. Add pasilla chilies and cilantro. Purée until smooth. Season with salt.
Warm tortillas and soak in pan with salsa verde. Use one or two tortillas, 3 oz of Abundant Foods’ Sweet Potato Black Bean Chili and two tbsp of avocado per enchilada. Roll tortillas with the mixture inside. Place in oven and bake for 5 minutes. Top with roasted corn salsa and/or cheddar cheese.