SLOW COOKER SWEET POTATO AND BLACK BEAN ENCHILADAS WITH KALE AND GOAT CHEESE
Serves 6 (2 enchiladas per serving)
Ingredients: Sauce: 3 tablespoons olive oil 1 T flour 2 T chili powder 2 cups chicken stock 1 chipotle pepper in adobo (minced) 2-3 T adobo sauce 1, 6 ounce can tomato paste 1, 8 ounce can tomato sauce 1 tsp dried oregano 1 tsp ground cumin ½ tsp paprika 1/2 tsp salt Enchiladas: 2 sweet potatoes (about 2 cups total) 1, 15 oz can black beans 1/2 cup crumbled goat cheese 1/2 cup chopped kale 1 small shallot (minced) 1-2 tsp adobo sauce 1/2 tsp chili powder 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp black pepper 12 corn tortillas 1-1.5 cups shredded monterey jack cheese |
Directions: Sauce: In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for about a minute. Add chili powder and cook for 30 seconds. Add stock, chipotle pepper, adobo sauce, tomato paste, tomato sauce, oregano, cumin, and paprika. Season with salt to taste and stir to combine. Bring to a boil, reduce heat to low and cook for 10-15 minutes. The sauce will thicken and smooth out. Enchiladas: Take a fork and pierce the sweet potatoes. Place on a microwave dish and steam in microwave until tender. Time differs depending on microwave. Should take 10-14 minutes. While the potato is cooking, drain and rinse the can of black beans. In a mixing bowl, slightly mash black beans with a fork. Mix in goat cheese, kale, shallot, adobo sauce, powder, cumin, salt and pepper. When sweet potatoes are tender, remove peel and dice. Add to the mixture and stir well. Stuff inside 12 corn tortillas. Pour half the sauce on bottom of slow cooker. Placed stuffed tortillas on bottom of slow cooker and top with more sauce and then the shredded cheese. Cook on "low" setting in your slow cooker for 3-4 hours. **Note: some slow cookers are not large enough for all 12. An alternate way to prepare would be to bake off the enchiladas in a 350 degree F oven for 45 minutes, covered in foil. If you like crispy cheese, bake uncovered on top rack of the oven for last 5 minutes. OR, you can make half the recipe in the slow cooker and freeze the other half... that's what I did! |