Find La Morena chipotle peppers in adobo sauce at your local grocery store in the "International" aisle, or at Hispanic, or "ethnic" grocery stores. Chipotle peppers are quite spicy (they're smoked jalapeño peppers). Start with 2 peppers, and add more to taste. If you love spicy food, add a teaspoon of the sauce to the sauce when blending. Buen provecho!!
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Jenné
Ingredients
Enchilada Filling
1red onionchopped
3clovesof garlicminced
2tbspcumin powder
2tspchili powder
1-15ozcan of corndrained
2cupspinto beanshomemade or canned
1tbsptomato paste
2-3chipotle pepperschopped (do not rinse or remove the sauce)
3cupskalefinely chopped
Sweet Potato Cheese Sauce
2tbsparrowroot powderor cornstarch
1cupunsweetened plain non-dairy milkI use organic soy
1tbspgrapeseed oilcanola oil, or Earth Balance
2tspDijon mustard
1tsponion powder
1tspgarlic powder
1tbspapple cider vinegar
1cupnutritional yeast
1 ½tspsea salt
1sweet potatosteamed & peeled
12corn tortillaswarmed to soften
1cupcilantrochopped
Instructions
Heat a couple tablespoons of oil in a skillet on medium-high heat.
Add the onions and garlic to the skillet, and sauté until tender.
Add the cumin and chili powder, and stir well to toast the spices for about 30 seconds.
Stir in the corn and pinto beans, followed by the tomato paste and chipotle peppers. Stir well.
Add the chopped kale, and stir well. Cook until the kale is tender.
Sauce
Mix the arrowroot in a small bowl with ⅓ cup of the milk. Make sure to get out the clumps. Set aside.
In a sauce pot, warm oil or melt Earth Balance on medium heat.
Add in the remaining soy milk along with the mustard, onion & garlic powder, vinegar, nutritional yeast, and salt. Whisk to combine.
Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat.
Continue to whisk to combine the ingredients and thicken the sauce (will take a couple of minutes to thicken up).
Transfer the sauce to a blender, then add the steamed sweet potato.
Blend until smooth. If you love spiciness, throw a teaspoon of the chipotle adobo sauce in there :)
Fill enchiladas
Preheat the oven to 375°, and oil a medium sized baking dish or cast iron skillet.
Fill the tortillas with the enchilada filling (about heaping 1/2 cup), roll, and place in the baking dish.
Cover the enchiladas with the creamy sweet potato cheese sauce.