Black Bean and Sweet Potato Enchilada
Team: The Spicy Enchilada's
Host School: Milton Town School District
Age Group: Middle School
Ingredients
Black Bean and Sweet Potato Enchilada
Ingredients:
1 ½ Pounds of Sweet Potato diced coated with 2TBSP olive oli
1 can of Black Beans 15 oz
1 cup Cabot Monterey Jack Cheese
1 cup diced Vermont Apple
4 oz Goat Cheese
8 ounces green chiles
1 Medium Jalapeno seeded and diced
2 TBSP Garlic Minced
2 TBSP Lime Juice
½ tsp lime juice
½ tsp chili powder
Salt & Pepper to taste
20 small tortillas
Home Made Salsa:
6 Ripe tomatoes chopped
1 can diced tomatoes
2 green onions chopped
1/3 cup red onion chopped
2 TBSP fresh Lime juice
½ tsp chili powder
¼ tsp cumin
½ tsp sugar
Apple Salsa:
2 cups finely diced Vermont Apples
½ cup diced red pepper
1/3 cup lime juice
¼ cup red onion diced
¼ cup cilantro
1TBSP Maple Syrup
Salt and pepper to taste
Mix all ingredients in bowl and hold for service
Garnish:
1 cup sour cream
¼ cup milk
Preparation Instructions
Place finely diced sweet potatoes on small sheet tray and place in 375 degree oven for 12 minutes or until tender. While potatoes are cooking combine all ingredients in bowl. When potatoes are cooked and cooled mix with other ingredients.
Place tortilla in lightly oiled pan and warm, take out of pan and fill with sweet potato filling and roll and place in sprayed baking dish. Continue until all tortillas are filled and paned. Top enchilada with 1 TBSP of tomato salsa and place enchilada in 375 degree oven and back. Remove from oven and place individual enchilada on plate. Top with 1TBSP of apple salsa drizzle with sour cream and garnish with cilantro leaf.
Place all ingredients in bowl and mix well, set aside for service.