Black Bean, Caramelized Onion & Sweet Potato Enchiladas
2 cloves garlic minced
2 cups fresh cilantro leaves
1 teaspoon sour cream
1 large sweet onion sliced thin
1 teaspoon butter
1 teaspoon olive oil
1 teaspoon olive oil for sauce
1/4 cup medium sweet onion diced
2 Serrano chili peppers diced
1 poblano pepper diced
2 cloves of garlic minced
1/2 teaspoon cinnamon
Preheat oven to 400°F
Add lime juice, garlic, 1 handful of cilantro leaves and salt and pepper to taste to the black beans in a dish and stir. Set aside. Scrub sweet potatoes and wrap them in foil, bake them in the oven for approximately 25 min. Once they are fork tender, remove them from the oven and cool. Once cool cut them in half and scoop out the squash from the skins and place into a bowl. Add sour cream and mash sweet potatoes with a fork.
Over medium high heat add butter and olive oil to a medium sauté pan until butter is melted. Add onions, salt and pepper and sate for 10 minutes, sauté until onions are limp, reduce heat to low and continue cooking the onions until they break down further and become caramelized, approximately another 10 minutes. Remove onions from heat and onto a plate.
Over medium high heat, add canola 1 small splash of canola to a large sauté pan and fry two corn tortillas, just so they are soft and not soaking in oil, place them onto a paper towel-lined plate. Repeat until all tortillas are fried. Or, for a healthier alternative, simply microwave the tortillas until soft.