What on earth will I do with all these sweet potatoes? Well, this, I guess.
Some things I learned from making this dish:
- You can pretty much put whatever you want in mole sauce. There about a zillion varieties. Some even have peanut butter.
- Don’t you hate the way corn tortillas always crack? Microwave them for 20 seconds under a wet paper towel, and keep them there until you use them. Then, roll your enchilada in the mole sauce, so it keeps the tortilla moist. Mind blown.
- A little garnish goes a long way in food photography. A sprinkling of parsley? An artful squirt of Frank’s Red Hot? Go for it.
2 dried ancho chilis
1/4 cup greek yogurt
1/4 cup smooth peanut butter
1 tsp cumin
- Simmer the ancho chilies in just enough water to cover them for 10 minutes, until soft. Reserve cooking liquid.
- Puree the chilies, the cooking liquid and the rest of the mole sauce ingredients in a food processor or with an immersion blender.
1 tbs olive oil
1/4 cup diced shallots
2 tbs minced garlic
2 cups roasted sweet potatoes, half inch cubes
1 can of black beans, drained and rinsed
corn tortillas (microwaved with a wet towel)
1/4 cup shredded pepper jack cheese
Hot sauce, to serve (optional)
- Preheat oven to 425.
- In a large skillet, saute the shallots and garlic in the olive oil until soft.
- Add the sweet potatoes and black means to the shallot mixture and mash up a bit.
- Pour the mole sauce into an 8×8 baking dish.
- Add one tortilla to the mole sauce and place about a quarter cup of the sweet potato and black bean mixture on top. Roll it up.
- Repeat with the remaining tortillas.
- Sprinkle with cheese.
- Bake for 20 minutes.
Guess I coulda put a little lettuce or salsa or something in there, huh? Kind of a boring picture. After all that stuffing, rolling and baking, I just couldn’t be bothered to do anything else to it. Well, it tasted awesome. So whatever.
Oh, here’s something fun I’ll start doing. Since this blog is about local food, why not tell you where the local stuff is from?
- The sweet potatoes and shallots are from Tuscarora Organic Growers Co-op
- Garlic is from Blue Goose Farm
- I got all of these veggies via Penn’s Corner Farm Stand. (You order what you want in advance, and then go pick it up on a designated date!
- The ancho chiles are from Clarion River Organics and are left over from the winter CSA share that I had with them.