by Sarah Steimer
- 1 medium sweet potato, peeled and cubed
- olive oil
- 1/2 medium red onion, sliced thin
- 1 cup black beans (cooked)
- 1/4 cup diced green chiles
- 1/2 tablespoon chili powder
- 2 teaspoons cumin
- 1 clove garlic, minced
- 1 chicken breast, poached and roughly chopped (I use bone-in, skin-on chicken and then pull the meat off after poaching, but boneless, skinless is a bit faster)
- 4 soft corn tortillas
- 1 cup salsa verde
- 1/2 cup Monterey jack cheese, shredded
Simmer the sweet potato in a small pot until the cubes are soft enough to be mashed. About 10-15 minutes.
In the meantime, heat enough olive oil to cover the bottom of a small saute pan. Add the onions to the oil, along with a pinch of salt. Cook until the onions are just caramelized.
Mash the sweet potatoes and mix in the black beans, diced chiles, chili powder, garlic, cumin and salt to taste.
Place about half of the salsa in an 8-by-8-inch (or 9-inch) square baking dish. Shake to distribute the salsa in the bottom of the dish.
Distribute the mashed sweet potatoes and black beans, caramelized onion and a sprinkle of the cheese (leave about half for the top). Roll each taco up and place in the baking dish, with the seams facing down. Pour the rest of the salsa on top and sprinkle with the remaining cheese.
Bake the enchiladas at 350 degrees for 20 minutes, until the cheese has melted.
Makes four enchiladas, or two-three servings.