Sweet Potato, Queso Fresco and Black Bean Enchiladas
Do you ever have that meal that reminds you of family? For me that is remembering breakfast at Grandma’s table. Growing up, my family and I, along with all my aunts, uncles and cousins spent countless hours at my grandparents’ house. Without fail we got together at their house after church on Sunday’s every week. Mi abuela always had an apron on and was at the stove turning tortillas or making some amazing dish for the entire family.
My love for cooking definitely comes from her because cooking for family makes me happy. This Dia de los Muertos, I will be honoring all my departed loved ones by making this Sweet Potato, Queso Fresco and Black Bean Enchiladas and sitting around with the family reminiscing on all the great times we had. I know my grandma and grandpa would have sat down at the kitchen table, tried this dish and loved it. Especially with the addition of an egg on top. My fondest memories of them are sitting at the kitchen table eating breakfast while looking out over their back yard.
I’ve used all of my favorite ingredients in this dish that can easily be made for breakfast, lunch or dinner. The addition of Cacique® Queso Fresco to the enchiladas both inside the filling and on top gives it a nice creaminess. You can never have too much of that creamy cheese! The Cacique® Crema pairs nicely with the avocado to give the enchiladas a little unexpected flavor drizzled over the top.
Cacique® is my go-to brand because they have been making Mexican-style products for over 40 years. They use only the finest ingredients and are dedicated to producing the highest quality authentic products so you can trust it in your dishes for your family.
What dish will you be serving on Dia de Los Muertos to honor your dearly departed loved ones?
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 1 sweet potato, peeled and cut into 1/2 inch pieces
- 1 c black beans, drained
- 1/4 tsp Cumin
- 1/4 tsp Garlic powder
- 1/8 tsp Salt
- 1/8 tsp Black pepper
- 2 Tbsp Cilantro, roughly chopped
- Cacique® Ranchero® Queso Fresco, crumbled
- 4 Flour Tortillas
- 2 eggs
- For the Enchilada Sauce:
- 2 Tbsp canola oil
- 2 Tbsp All-purpose flour
- 2 Tbsp Chili powder
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Cumin
- 1/4 tsp Oregano
- 2 c chicken stock
- 2 Tbsp Tomato paste
- For the Avocado Crema Sauce:
- 1/4 c Cacique® Crema Mexicana
- 1/2 Avocado
- Cilantro (about 6 stems)
- Juice from 1 Lime
- Salt and pepper
HOW TO MAKE IT
- Preheat oven to 350 degrees.
- To make the enchilada sauce, begin by heating the canola oil in a medium saucepan. Once heated, add flour to the saucepan. Whisk together until mixture is thoroughly combined and all lumps are out. Add the spices and whisk together. Slowly add the chicken stock and continue whisking. Add the tomato paste and whisk to combine. Heat on medium heat and let simmer for 15 minutes or until sauce thickens, whisking occasionally.
- Add sweet potatoes to a medium saucepan. Add enough water to cover potatoes by about an inch. Place on the stovetop and bring to a boil, cover and cook for 10-15 minutes, or until potatoes are fork tender. Drain.
- Add drained potatoes to a mixing bowl. Add in black beans, cumin, garlic powder, cilantro, salt and pepper. Mix together.
- Prepare 2.5 quart square baking dish by spraying with cooking spray. Spread a small amount of enchilada sauce on the bottom of the pan.
- Take a flour tortilla and spread some enchilada sauce over the top of the tortilla. Place 1/4 of the sweet potato mixture in a line on the tortilla. Crumble Cacique® Queso Fresco cheese over potato mixture. Roll tortilla then place seam side down in the pan. Repeat with remaining three tortillas.
- Pour remaining sauce over enchiladas. Crumble more Queso Fresco over enchiladas. Place in the oven for 15 minutes.
- While enchiladas are baking, make Avocado Crema sauce. Add crema, 1/2 of an avocado, lime juice, cilantro and a dash of salt and pepper to a food processor. Mix until combined. Set aside.
- Once enchiladas are out of the oven, fry your eggs. Place eggs on top the enchiladas. Drizzle Avocado Crema sauce over enchiladas.
