Yet another recipe inspired by wanting to be creative with what’s at home vs heaven forbid…going to the grocery store (are we seeing a theme here yet?) But this one will definitely be worth a trip to the store for ingredients to make again, it turned out so good! I just love when that happens.
::INGREDIENTS::
2 Tbs olive oil
2 sweet potatoes, cut into 1/2 inch cubes
1 yellow onion, diced
~1 lbs ground chorizo sausage
15 oz can black beans, drained and rinsed
14.5 oz can fire roasted petit diced tomatoes
1 1/2 cups shredded sharp white cheddar
16 corn tortillas
12 - 20 oz red enchilada sauce (I did 12 oz and it was on the less saucy side which I like, but do more if you like yours saucier - I used @amaliascocina )
Topping: Cilantro & sour cream
::METHOD::
In a large skillet over medium, heat oil and cook onions and sweet potatoes until sweet potatoes are tender (about 15 min with lots of stirring)
On another burner, this is a good time to toast the corn tortillas while the sweet potatoes and onion cook. Toasting them is optional technically, but helps the tortillas not to rip when filling them and also gives a yummier corn flavor.
When done, transfer the potatoes and onions to a big bowl, and add chorizo to the hot pan and cook for a few minutes (about 5 min) breaking it apart with the cooking utensil as you cook.
Preheat oven to 375.
Combine black beans and chorizo with the sweet potato and onion, and scoop one big dollop of mixture into each toasted corn tortilla and place seem side down in lightly olive oiled baking dish.
Dump enchilada sauce over the top, then add the drained fire roasted tomatoes, and sprinkle with cheese and fresh ground pepper (I also did some cotija with the sharp cheddar because I had some to use up).
Bake for about 25-30 minutes, and enjoy!
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