{"id":4604,"date":"2012-05-02T05:32:56","date_gmt":"2012-05-02T05:32:56","guid":{"rendered":"http:\/\/lbpost.com\/articles\/life\/food\/rachel-sanchez\/"},"modified":"2012-05-02T05:32:56","modified_gmt":"2012-05-02T05:32:56","slug":"rachel-sanchez","status":"publish","type":"post","link":"https:\/\/lbpost.com\/esd\/hi-lo\/food\/rachel-sanchez","title":{"rendered":"Celebrate Cinco De Mayo with Savory Sweet Potato Enchiladas"},"content":{"rendered":"\n<p>Do you love Mexican food as much as I do? Since you are reading the <em>Long Beach Post<\/em>, chances are you are a Southern Californian (or at least were at some point) so you probably do. And we are all in luck beacuse this Saturday is Cinco De Mayo!<\/p>\n<p>A few years back I convinced my family that the days of stuffing and cranberries for Thanksgiving were a thing of the past and we could make what ever we wanted- as long as we were thankful! Genius, I know. Cue, Mexican Thanksgiving- hooray! From this idea a lot of great dishes were born, but none as good as <em>Savory Sweet Potato Enchiladas.<\/em><\/p>\n<p>I knew they would be good, but I had no idea I would want to make them year round. Now that Cinco de Mayo is upon us, I thought what better way to celebrate \u2013 and since no Mexican meal is complete without beans, I\u2019ll give you my secret to making canned pintos taste like a slice of heaven! Lets get cooking!<\/p>\n<p style=\"margin-left: 30px;\">&nbsp;To get the party started you will need:&nbsp;<\/p>\n<ul>\n<li>3 Tbsp. butter<\/li>\n<li>1 medium brown onion, diced<\/li>\n<li>2-3 cloves garlic, minced<\/li>\n<li>1 lb. cooked\/mashed sweet potatoes (about 3 sweet potatoes)&nbsp;<\/li>\n<li>1 tsp. cumin (more to taste)<\/li>\n<li>1 tsp. oregano&nbsp;(more to taste)<\/li>\n<li>1 tsp. ground&nbsp;coriander&nbsp;(more to taste)<\/li>\n<li>1 1\/2 tsp. salt (more to taste)<\/li>\n<li>couple dashes of chili powder<\/li>\n<li>2\/3 cup drained\/rinsed black beans<\/li>\n<li>5 oz. of diced green&nbsp;chilies&nbsp;(most of a 7 oz. can)&nbsp;<\/li>\n<li>10-12 corn tortillas, lightly fried in vegetable oil&nbsp;<\/li>\n<li>2 cups grated jack&nbsp;cheese<\/li>\n<li>1 large can (28 oz.) Las Palmas green enchilada sauce (comes in mild and medium!)<\/li>\n<li>1 9&#215;13 or 2 8&#215;8 pans<\/li>\n<li>BEER!&nbsp;<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17128\" title=\"Here you can see everything I used, but you can use any brand you want!\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5557.jpg\" alt=\"Ingredients\" width=\"620\" height=\"465\" \/><\/p>\n<p>Lightly fry&nbsp;tortillas&nbsp;in the vegetable oil (about 10 seconds on each side) and set aside- it won&#8217;t matter if they cool. Poke the heck out of sweet potatoes with a fork and throw them in microwave for 8 minutes, then while they cook; dice the onion and mince the garlic. Multi-tasking is fun for everyone!&nbsp;<\/p>\n<img loading=\"lazy\" decoding=\"async\" class=\"caption size-full wp-image-17129\" title=\"When frying the corn tortillas, you should see little bubbles around the edges! \" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5588.jpg\" alt=\"\" width=\"620\" height=\"465\" \/>\n<p>Check the potatoes, and depending how soft they are put them back in the microwave for 8-10 more minutes. They need to be soft enough to scoop out easily.&nbsp;Melt butter in large&nbsp;saut\u00e9&nbsp;pan, add diced onion and cook till translucent (5-7 minutes). Add the minced garlic and cook another minute or so. It is not important to be precise with timing- as long as it doesn&#8217;t burn it will taste delicious!&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17130\" title=\"The onion should due translucent and fragrant! \" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5606.jpg\" alt=\"Saut\u00e9ing the onion\" width=\"620\" height=\"827\" \/><\/p>\n<p>Add spices and stir in with onions, cook 2 more minutes.&nbsp;Remove sweet potatoes from microwave and scoop into pan, incorporate in to the onion and cook 2 more minutes. The sweet potatoes should be very soft and should &#8220;mash&#8221; with little effort.&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17131\" title=\"These should be microwaved till the scooping is a breeze!\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5629.jpg\" alt=\"Scoop the potato!\" width=\"620\" height=\"827\" \/><\/p>\n<p>Gently fold in black beans and green chilies and turn off heat- at this point taste the filling and added spices to your taste!&nbsp;I like a strong flavor, so I usually add more, but know your audience- especially when it comes to the chili powder!&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17132\" title=\"You don't want to turn to mush, so be gentle! \" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5638.jpg\" alt=\"Black beans and green chili\" width=\"620\" height=\"827\" \/><\/p>\n<p>Position yourself to scoop filling into tortillas and place in pan of choice\u2026 you can set it up any way you want, but it can get messy fast. Consider yourself warned.&nbsp;Fill each tortilla with a healthy scoop of filling and a little cheese, roll and place in pan until pan(s) is full. &nbsp;Don&#8217;t pack them too tight &#8211; you want room for the sauce to get in between each one.&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17133\" title=\"A healthy scoop of filling and cheese!\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5650.jpg\" alt=\"half full\" width=\"620\" height=\"465\" \/>&nbsp;&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17134\" title=\"Don't pack them too tight- leave room for sauce! \" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5655.jpg\" alt=\"Full pan\" width=\"620\" height=\"465\" \/><\/p>\n<p>When pan is full, top with 3\/4 of enchilada sauce (split if using 2 pans), reserve extra sauce for topping before serving.&nbsp;Top with the rest of the cheese and pop it in the oven at 375 for 25 minutes &#8211; or until the cheese is nice and melty. &nbsp;While its cooking, take a minute to get your toppings ready &#8211; I love sour cream and fresh avocado!&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17135\" title=\"Melty cheesy goodness, straight from the oven\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5671.jpg\" alt=\"Full pan straight from the oven\" width=\"620\" height=\"465\" \/>&nbsp;&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17136\" title=\"You can also use your favorite salsa, or fresh green onion!\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5668.jpg\" alt=\"Toppings\" width=\"620\" height=\"465\" \/><\/p>\n<p>Top with remaining sauce and, this part is important so pay attention: <strong>Enjoy!&nbsp;<\/strong>&nbsp;Of course no Cinco De Mayo is complete without a delicious Mexican beer! You might have extra filling, save it and make tasty leftover burritos the next day- or if you have extra of eveything, make another pan and take it to a neighbor!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17137\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5685.jpg\" alt=\"Final product \" width=\"620\" height=\"465\" \/>&nbsp;&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17138\" title=\"Ice cold beer! \" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5689.jpg\" alt=\"Beer\" width=\"620\" height=\"465\" \/><\/p>\n<p>For the beans, it only takes a minute and makes a world of difference! Fun Fact: You can use these same ingredients with fresh beans in a crock pot if you have the time. Just keep the beans covered in water to keep them from drying out.&nbsp;<\/p>\n<p style=\"margin-left: 30px;\"><strong>For the beans all you need is:<\/strong><\/p>\n<ul>\n<li>Can (or 2!) of whole pinto beans<\/li>\n<li>1 yellow chili, you can get this at any grocery store<\/li>\n<li>1\/2 tsp. of cumin<\/li>\n<li>1\/2 tsp. of ground coriander<\/li>\n<li>1 garlic clove, minced<\/li>\n<li>Salt to taste (more the better if you ask me!)<\/li>\n<li>Your favorite salsa to top it off&nbsp;<\/li>\n<\/ul>\n<p>Roast the chili on your stove top till blackened, and place in the pot with the beans, garlic and spices. Simmer about 20 minutes, until the chili is completely cooked and falling apart a little. You can have them cooking while your enchiladas are in the oven. See, I told you multi tasking was fun. &nbsp;Serve with a dollop of your favorite salsa and enjoy as a side dish to your amazing enchiladas!&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17139\" title=\"Roasting the chili really brings out the flavor! \" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5596.jpg\" alt=\"Roasting the chili\" width=\"620\" height=\"465\" \/>&nbsp;&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17140\" title=\"Simmer while your Enchiladas cook\" src=\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/IMG_5600.jpg\" alt=\"Throw it all in the pot\" width=\"620\" height=\"465\" \/><\/p>\n<p>Thanks for cooking along with me today. Please let me know if you enjoy these as much as I do and in the meantime, have a fun (and safe) Cinco De Mayo! Eat up!!&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-17127\" src=\"http:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/enchilada_header.jpg\" alt=\"enchilada header\" width=\"620\" height=\"392\" \/><\/p>\n<p>Do you love Mexican food as much as I do? Since you are reading the&nbsp;<em>Long Beach Post<\/em>, chances are you are a Southern Californian (or at least were at some point) so you probably do. And we are all in luck beacuse this Saturday is Cinco De Mayo!<\/p>\n","protected":false},"author":47,"featured_media":69702,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","inline_featured_image":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_":"","_author_alias":"","cap-aim":"","cap-description":"","cap-display_name":"","cap-first_name":"","cap-jabber":"","cap-last_name":"","cap-linked_account":"","cap-newspack_employer":"","cap-newspack_job_title":"","cap-newspack_phone_number":"","cap-newspack_role":"","cap-user_email":"","cap-user_login":"","cap-website":"","cap-yahooim":"","newspack_article_summary":"","newspack_email_html":"","newspack_email_type":"","newspack_featured_image_position":"","newspack_hide_page_title":"","newspack_hide_updated_date":false,"newspack_post_subtitle":"","newspack_show_share_buttons":"","newspack_sponsor_byline_prefix":"","newspack_sponsor_disclaimer_override":"","newspack_sponsor_flag_override":"","newspack_sponsor_only_direct":"","newspack_sponsor_url":"","newspack_article_summary_title":"Overview:","newspack_show_updated_date":false,"footnotes":""},"categories":[8],"tags":[],"newspack_spnsrs_tax":[],"coauthors":[],"class_list":["post-4604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","entry"],"_links":{"self":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/4604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/comments?post=4604"}],"version-history":[{"count":0,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/4604\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media\/69702"}],"wp:attachment":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media?parent=4604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/categories?post=4604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/tags?post=4604"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=4604"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/coauthors?post=4604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}