"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Sweet Potato, Chorizo and Black Bean Enchiladas Recipe

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This recipe for Sweet Potato, Chorizo and Black Bean Enchiladas, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Cherveny Family


1 lb. spicy or mild chorizo
1 medium sweet potato, diced
tsp. ground black pepper
tsp. sea salt
tsp. cumin
1 tsp. chili powder
1 can black beans
1 c. monterey jack cheese
6 - 8 corn tortillas (Tortilla Land preferred)
1 large can green enchilada sauce

Preheat oven to 400. Spray a 9 x 13-inch casserole dish with cooking spray.

In a skillet over medium heat, cook the chorizo. Drain the grease and set aside.

Combine cumin, chili powder, salt and pepper and sprinkle over the diced sweet potatoes, and roast on a greased baking sheet in oven until soft but not mushy, about 20 minutes or so, turning as necessary.

Drain the can of black beans and rinse. If you bought the Tortilla Land Corn tortillas that are not yet cooked, heat them up in a skillet. To assemble enchiladas, add the sweet potato, black beans, chorizo and monterey jack cheese evenly among the tortillas.

Reduce oven heat to 350. Pour cup green enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side, seam down, to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese. Bake for 20-25 minutes at 350. Remove and allow to cool slightly for about two minutes.

Garnish with chopped tomato, cilantro, avocado and sour cream




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