I have been making a ton of tomato sauce lately. I still have salsa from last year, so it has been pretty much tomato sauce this year. But a few days ago, after making some enchiladas, I thought, “hey why haven’t I ever made enchilada sauce???” So I did. Here is the recipe, followed by one of my favorite dishes—Sweet potato and black bean enchiladas.
Enchilada sauce:
Make the Easiest homemade tomato sauce recipe ever, just don’t can the sauce.
You want enchilada sauce to be a little thinner than a pasta sauce or pizza sauce, so don’t cook it as long.
Sauté a large onion until it is soft.
Food process the onion plus: 6 T oregano, 6 T basil, head of garlic (you can use fresh herbs or dried).
Dump your tomato sauce and onion mixture into a large saucepan and start it simmering
Add 9 T of chili powder, 6 tsp of cumin, 1 tsp or ground coriander, 2 tsp of salt (or to taste), 1 tsp black pepper, 1 tsp cayenne (or to taste).
Cook for about 10 minutes on medium
Turn off the heat and let it cool slightly
Take your handy hand held blender and blend until nice and smooth
Fill your clean and sterile jars with the sauce
Process in a pressure canner for 15 minutes on 10 pounds of pressure
Sweet Potato Black Bean Enchiladas:
Ingredients:
Sweet potatoes (one large or 2 small)
2 cups or a can of black beans (cooked)
Bunch of fresh cilantro
2 tsp of cumin-ground
Salt to taste
Small round flour or corn tortillas
Jar (or can) of enchilada sauce
2 cups of cheddar cheese
Sour cream
Method:
Peel sweet potatoes
Cut into bite size pieces
Either boil or sauté them until they are soft
Mix black beans with your sweet potatoes
Add cumin
Salt to taste
Coat the bottom of your baking dish (small square glass cake pan works good—or oval Pyrex with lid) with enchilada sauce (just to cover it)
Lay out your tortillas
Put one spoonful of your enchilada sauce on each tortilla, spreading around
Sprinkle a little cheese on each tortilla
Spoon some of the sweet potato mixture on the tortilla, careful not to put too much so that you can close the tortilla
Add a couple more sprinkles of cheese on top and a little chopped cilantro
Roll up your enchiladas and place them in the baking dish very close together, so that they hold each other closed.
When they are all in the dish, use the remainder of your sauce and cover all the enchiladas with it.
Top with cheese
Bake at 350 degrees covered for about 15 min, then 5 min uncovered
Top with sour cream, chopped cilantro, chopped iceberg lettuce and avocado if you desire
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