Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce. Quick and easy, and so delicious.  Perfect Meatless Monday Meal. 

It finally happened.

I woke up to a City covered in snow and slightly panicked about it. It wasn’t that long ago that I was living {here}, and putting up Christmas decorations in a sundress. The thing about the Pacific Northwest that takes some getting used to is that they embrace the cold weather and completely freak out about it. Cities up here don’t own snow plows, or salt roads, they shut down school for a week even if there is just a threat of snow, and once the forecast hints at temperatures dipping below 30F, there is a run on all the wood in town for the inevitable loss of power. (I can feel the eye roll from the Mid West).

Maybe because my compute is just from the bed to the kitchen, unbinding me from dealing with the winter roads, but I like it more than I thought I would. The snow blanketing my yard, covering the hill I live on, slowly and silently settling in, just seems like magic in a way.

My new roommate, however, isn’t thrilled about this at all. He must be forced outside when the time necessitates. Maybe he’ll get used to it, but probably just about the time it all melts and spring starts to settle in.

 

Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

Yield: 4 servings

Ingredients

    Enchiladas:
  • 1 lbs sweet potatoes
  • 1 tablespoon olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 12 homemade or good quality corn tortillas
  • 1 can (425g) black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 (8oz) ball whole milk mozzarella, thinly sliced
  • ¼ cup pomegranate seeds
  • ¼ cup chopped cilantro
  • 2 large avocados
  • Sauce:
  • 2 tbs cornstarch
  • 6 oz tomato paste
  • 1 chipotle chili in adobo, finely minced
  • 1 tbs adobo sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp cumin
  • ½ cup stout
  • 1/3 cup pomegranate juice

Instructions

  1. Preheat the oven to 425.
  2. Slice the potatoes into strips. Add to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
  3. Bake for 18 minutes or until the potatoes are fork tender. Remove from oven and allow to cool enough to handle.
  4. Add all the sauce ingredients to a saucepan over medium heat. Simmer until thickened. Remove from heat.
  5. In an 8x8 pan, cover the bottom with a layer of tortillas. Top with a layer of sweet potatoes, black beans, corn kernels , a few slices of mozzarella, drizzle with a small amount of sauce.
  6. Add another layer of tortillas, then another layer of filling. Repeat until the dish is filled, ending with tortillas. Top with the remaining sauce, then slices of cheese.
  7. Bake at 425 for 15 minutes or until warmed through and the cheese has melted. Top with avocado, cilantro and pomegranate seeds.
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