{"id":4961,"date":"2012-12-11T14:30:15","date_gmt":"2012-12-11T20:30:15","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4961"},"modified":"2012-12-11T14:30:15","modified_gmt":"2012-12-11T20:30:15","slug":"sweet-potato-and-black-bean-enchiladas-with-goat-cheese-and-homemade-enchilada-sauce","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/12\/11\/sweet-potato-and-black-bean-enchiladas-with-goat-cheese-and-homemade-enchilada-sauce\/","title":{"rendered":"Sweet Potato and Black Bean Enchiladas with Goat Cheese and Homemade Enchilada Sauce"},"content":{"rendered":"

When my dear, sweet sister Sarah came to help with Betsy right after she was born, she made us dinner. \u00a0She made these incredible vegetable enchiladas with sweet potato and black beans. \u00a0They were delicious. \u00a0The really wonderful thing about them was the goat cheese. \u00a0I would’ve never thought to do that, and I would’ve never thought it would’ve been as terrific as it was. \u00a0I tried to recreate them last week and while Ben and I really enjoyed them, they weren’t quite like Sarah’s. \u00a0So I’ll have to get an enchilada lesson from her the next time we’re together.<\/p>\n

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Pardon this iPhoned and Instrgramed photo. \u00a0I’m honestly just proud that I took a picture at all. \u00a0And to be quite honest I like that if I don’t try<\/em> to take a good photo, then I can have an excuse for taking crummy ones. \u00a0One day I’ll start taking better quality pictures…<\/p>\n

These enchiladas are a healthier option when you’re craving Tex-Mex. \u00a0They aren’t heavy laden with cheese, and they can be totally vegetarian if you choose to skip the chicken. \u00a0You really won’t miss it. \u00a0The goat cheese adds a perfect tangy surprise. \u00a0If you don’t like goat cheese, add some regular shredded cheese to the filling.<\/p>\n

Sarah cooks like I wish I could. \u00a0She doesn’t really measure anything. \u00a0She doesn’t really follow a recipe. \u00a0She just makes what she thinks will be good. \u00a0And every time she’s done that when I’ve been around to taste the end result, it’s been quite yummy. \u00a0I tried to take some inspiration from Sarah and cook without measuring cups or spoons, so my measurements below are approximate. \u00a0The beautiful thing about that kind of cooking is that if you don’t have or like something below you can replace it with something else and not get too preoccupied with doing things a specific way. \u00a0Just taste as you go to make sure you have the flavor you want. \u00a0I used a packet of chicken taco seasoning, but you can use your favorite spices to make your own seasoning mix.<\/p>\n

Other ingredients that I would consider trying in these enchiladas are corn, green chiles, spinach, mushrooms, shredded carrots and zucchini. \u00a0In place of chicken you can use ground beef or turkey, or some shredded pork if you happen to have some left over from another meal.<\/p>\n

I realized when I started to put these together that I didn’t think to get any sauce and wondered if Sarah had even used any. \u00a0So I asked her and she said she just used a can of enchilada sauce. \u00a0And of course I had no enchilada sauce. \u00a0What’s a girl to do? \u00a0Make her own enchilada sauce of course. \u00a0And where does one find a recipe for enchilada sauce? \u00a0The internet of course. \u00a0I just Googled “homemade enchilada sauce” and I found this<\/a>\u00a0little gem. \u00a0I followed the recipe except for a couple things. \u00a0I didn’t have any tomato sauce so I pureed a can of diced tomatoes after draining off some of the juice. \u00a0In place of the self rising flour I used regular. \u00a0I used the spices it called for and as it cooked I tasted and added a little more chili powder, some paprika and I believe a little more salt since I didn’t have onion salt. \u00a0It tasted ok, but I was worried about how it was going to turn out on the enchiladas. \u00a0Turned out to be wonderful paired with the enchiladas, and something I’m going to make again the next time I need enchilada sauce.<\/p>\n

Now I know flour tortillas are not what is traditionally used for enchiladas. \u00a0I used flour because that’s what Sarah used. \u00a0I might try corn sometime. \u00a0If you decide to, make sure to soften them in warm chicken broth or in the microwave to soften. \u00a0If you skip that step they will crack when you go to roll them up.<\/p>\n

Sweet Potato and Black Bean Enchiladas<\/h3>\n

Ingredients<\/em><\/p>\n