Beautiful April weather is an added plus to bring all the wonderful families, vendors, food, fun and farms together once again for its 19th year!
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SWEET POTATO ENCHILADAS
2 to 3 lbs. sweet potatoes, pick a variety of colors, cubed into 1/2 inch pieces
1 -14 oz. can black beans, rinsed
1 cup fresh corn, removed from stalk or canned, drained
1 24 oz jar chile verde, or fresh may be easily made:
6 or 7 large tomatillos, 1 large pasilla pepper, 1 onion, 4 gloves of garlic, one green bell pepper everything cut up and covered with water and simmered for an hour gradually adding
water to cover. salt to taste
1 or 2 large tomatoes, sliced
2 cups shredded jack cheese
2 cups shredded cheddar cheese
enough corn tortillas quartered to use in between each layer, (three)
approx one and half dozen
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
salt & pepper
Place cut up sweet potatoes in mixing bowl and coat with spices and olive oil. Place the mixture on a greased cookie sheet and bake for approx. 30 minutes or until tender.
In a 13 x 9″ glass, greased, baking pan start your layers of first corn tortillas without spaces showing, then 1/3 of each the potatoes, black beans, corn, and tomatoes, cheeses, Then start again repeating this process two more times, then cover with the chili verde sauce, then cover with foil and bake at 350 degrees for about 60 to 70 minutes.
Note: The sauce should be distributed so that there is some on the bottom to keep the tortillas from getting crunchy.