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Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

Servings 4 servings

Ingredients
  

Enchiladas:

  • 1 lbs sweet potatoes
  • 1 tablespoon olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 12 homemade or good quality corn tortillas
  • 1 can 425g black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 8oz ball whole milk mozzarella, thinly sliced
  • ¼ cup pomegranate seeds
  • ¼ cup chopped cilantro
  • 2 large avocados

Sauce:

  • 2 tbs cornstarch
  • 6 oz tomato paste
  • 1 chipotle chili in adobo finely minced
  • 1 tbs adobo sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp cumin
  • ½ cup stout
  • 1/3 cup pomegranate juice

Instructions
 

  • Preheat the oven to 425.
  • Slice the potatoes into strips. Add to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
  • Bake for 18 minutes or until the potatoes are fork tender. Remove from oven and allow to cool enough to handle.
  • Add all the sauce ingredients to a saucepan over medium heat. Simmer until thickened. Remove from heat.
  • In an 8x8 pan, cover the bottom with a layer of tortillas. Top with a layer of sweet potatoes, black beans, corn kernels , a few slices of mozzarella, drizzle with a small amount of sauce.
  • Add another layer of tortillas, then another layer of filling. Repeat until the dish is filled, ending with tortillas. Top with the remaining sauce, then slices of cheese.
  • Bake at 425 for 15 minutes or until warmed through and the cheese has melted. Top with avocado, cilantro and pomegranate seeds.