I’m a bad influence. I got my enchilada’s drunk*. Blame the Tequila!

Just don’t ask me how long I’ve had this Tequila for. It would ruin my street cred as a bad influence. It’s been that long.

It started out as an innocent batch of enchiladas, with sweet potatoes, black beans and jalapenos. However, the jalapenos were giving me trouble. The enchilada sauce I made was hot! I tried to make it milder by adding some milk, which worked with the spicyness, but then seemed to cut down the flavour. I tried adding some Agave Nectar, and I was getting closer.

Agave Nectar… Tequila…. Agave Nectar… Tequila….

On a whim, I threw in some Tequila. And the results were amazing!

Chop up 1.5 medium (or 1 large) sweet potatoes into cubes. Boil in salted water for about 10 minutes, and lightly mash. Add 1/2 C chopped jalapeno peppers, 1/2 tsp cumin and 1/2 tsp sea salt.

Mix 1 can of drained + rinsed black beans with 2 tsp minced garlic and 2 tsp lemon juice.

Meanwhile, let’s make some enchilada sauce. Combine 1 C chopped jalapeno peppers with 1.5 C vegetable broth.  Add 2 tsp minced garlic, 1 tsp chili powder and 1/4 C milk. Add 1/4 C Agave Nectar, and 1/4 C Tequila. Bring to a simmer and add 1 T cornstarch, dissolved in a little water. Stir until the sauce thickens, remove from heat.

In a large baking dish, pour about 1/2 C enchilada sauce on to the bottom. Top a tortilla (corn or flour) with 1/8 of the sweet potatoes, and 1/8 of the black beans. Roll, and place in baking dish. Repeat for 8 tortillas.

Top enchiladas with remaining enchilada sauce, and shredded reduced-fat monterey jack cheese.

Bake at 350* for 25 minutes (until cheese melts and sauce is bubbling).

These turned out sweet, spicy and a little bit smoky. Delicious!

Feel free to increase or decrease the amount of jalapenos and chili powder to your liking

Drunken Sweet Potato and Black Bean Enchiladas

by EatCleanLiveGreen.com inspired by Gluten-Free Goddess

Ingredients

• 1.5 medium or 1 large sweet potato, chopped into cubes
• 1.5 C chopped jalapeno peppers
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1 C black beans
• 4 tsp minced garlic
• 2 tsp lemon juice
• 1.5 C vegetable broth
• 1 tsp chili powder
• 1/4 C milk
• 1/4 C Agave Nectar
• 1/4 C Tequila
• 1 T cornstarch
• 8 medium corn or flour tortillas
• 1 C shredded reduced-fat monterey jack cheese

Directions

1. Boil chopped sweet potato in salted water for about 10 minutes, and lightly mash. Add 1/2 C chopped jalapeno peppers, cumin and sea salt.
2. Mix drained + rinsed black beans with 2 tsp minced garlic and lemon juice.
3. Combine 1 C chopped jalapeno peppers with vegetable broth. Add 2 tsp minced garlic, chili powder, milk, Agave Nectar and Tequila. Bring to a simmer and add 1 T cornstarch, dissolved in a little water. Stir until the sauce thickens, remove from heat.
4. In a large baking dish, pour about 1/2 C enchilada sauce on to the bottom. Top a tortilla with 1/8 of the sweet potatoes, and 1/8 of the black beans. Roll, and place in baking dish. Repeat for 8 tortillas.
5. Top enchiladas with remaining enchilada sauce, and shredded cheese.
6. Bake at 350* for 25 minutes (until cheese melts and sauce is bubbling).

*Note: the enchiladas are not actually drunk. The alcohol evaporates, leaving only excellent taste behind

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Tagged as: dinner, recipes