Black Bean and

Sweet Potato Enchiladas

Notes:

We are new to this cooking show game and this episode is just a tad all over the place.

Since I was just cooking without a plan (surprise, surprise!) the amounts were off.

Since I was drinking wine (no surprise) my judgement and thought-processes were off.

I started making this dish and then had to effectively triple the recipe due to more hungry mouths in the house. Which worked out perfectly well since I had made triple the amount of filling right from the get-go. To summarize: Enchiladas are super easy! Filling of your choice, a tomato-based sauce, and tortillas. Corn tortillas are key because they are superior. Also I would imagine that flour tortillas would get gummy and gross. Cook your filling, roll and sauce up your tortillas, and bake for a little while. Et viola, in your mouth.

cheers,

c.

here are the appropriate amounts to fill a 9×13 pan:

filling:

1 large sweet potato

1 small onion

1 can black beans

sauce:

1 small can plain tomato sauce

1 Tbsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

1 Tbsp. tomato paste

2 tsp. chili paste

2 tsp. cocoa powder

1 Tbsp. veggie bouillon concentrate

1 c. hot water