Enchiladas with a 51 Porter Twist

-Black Bean and Caramelized Pepper and Onion Enchiladas

-Cumin-Roasted Sweet Potato Enchiladas

51 Porter has returned from a beautiful break on the West Coast. Personally, I ate Mexican Food every single chance I got (daily…sometimes more). Some So Cal favorites include El Burrito Junior in the South Bay, Panchos in Manhattan Beach, Riviera Grill in Hermosa Beach, and my all-time favorite …Casablanca in Venice Beach. The fresh flavors of cilantro, cumin, lime juice, avocado, chili…are so refreshing and delicious. Bringing these flavors back to Boston, it is time to represent the West Coast at 51 Porter!

For the Salsa Verde Enchilada Sauce

Ingredients

*About 10-15 tomatillos, paper removed

*1/2 bunch cilantro

*1/2 medium-sized red onion

*1/2 cup feta cheese

*1 ½ Tbs. Cumin

*3-4 cloves garlic

*1 ½ tsp. salt

*1 tsp. black pepper

*1 Tbs. lime juice

*2 Tbs. canned chopped green chilies (no worries, these aren’t that spicy)

*1 tsp. chili powder (more or less for spice)

Directions:

Blend all ingredients in food processor until mixture is well blended.

**You could also use a large jar of premade salsa verde and just blend it with some fresh cilantro and feta.

For the Black Bean and Caramelized Onion Enchilada Filling

Ingredients

*1 Tbs. olive oil

*2 red pepper, sliced

*1/2 cup red onion, chopped

*2 cloves garlic, crushed

*3/4 cup black beans, drained from can

*1/2 cup chopped cilantro

*2 Tbs. lime juice

*1 ½ Tbs. cumin

*1 tsp. chili powder (more or less for spice)

*3/4 cup crumbled feta (you could also use a shredded cheddar or queso fresco)

*salt and pepper to taste

Directions

1. Add oil to a skilled over medium heat. Add onions and sauté for about 3 minutes. Add garlic, cumin, salt, and pepper. Saute about 5 minutes. Add beans, lime juice, cilantro, chili powder, and crumbled feta. Toss together. Follow directions below for assembling enchiladas.

For the Cumin-Roasted Sweet Potato Enchilada Filling

Ingredients

*2 sweet potatoes, peeled and chopped

*2 Tbs. olive oil

*1/2 cup red onion, chopped

*1 Tbs. cumin

*1 ½ tsp. salt

*1 tsp. black pepper

*1 cup chopped spinach

*~3/4 cup crumbled feta (or cheddar or queso fresco)

Directions

1. Preheat oven to 375 degrees. On a baking sheet, toss potatoes and onions with olive oil. Add salt, pepper, and cumin. Roast for about 30 minutes, until tender and caramelized.

2. Remove from oven and toss potatoes with spinach and feta. Mash a bit and follow directions for assembling enchiladas.

Assembling the Enchiladas

Ingredients

*About 16 small corn tortillas

*1 Recipe Black Bean, Caramelized Onion and Pepper Enchilada filling

*1 Recipe Cumin-Roasted Sweet Potato Enchilada Filling

*1 Recipe Salsa Verde Enchilada Sauce

*1 cup sharp white cheddar cheese, grated

Directions

1. First, spread a thin layer of the salsa verde enchilada sauce on the bottom of a 13x9 pan. (I got about 16 enchiladas with this recipe and used 1 13x9 pan and a smaller one too).

2. If you have a gas stove, turn on the flame to medium and place 1 tortilla on top of the metal grates (as shown in picture). This is to soften the tortilla and make it easier to work with; it also gives the tortilla a nice char. Flip to char both sides about 30 seconds each side. If you do not have a gas stove, eat in oven at 350 for about 3 minutes.

3. Spoon about 2 Tsp. of the salsa verde on each warm tortilla. Add about 3 Tbs. of the black bean and caramelized onion and pepper filling on top of the salsa. Top with a bit more salsa and roll. Place in the 13x9 pan. Continue making each enchilada the same way for both fillings.

4. Once all filling is gone, cover the enchiladas with the remaining salsa verde sauce and top with shredded white cheddar.

5. Bake at 375 for about 20 minutes until golden brown and the cheese is melted.

Serving Suggestions:

*Top Enchiladas with salsa, sour cream, and guacamole

*Serve with cilantro rice and/or refried beans

Meal Quality: Talk about a flavor explosion! This meal was bursting at the seams. I was partial to the sweet potato enchiladas, which delivered a sweetness that complimented the savory flavors of feta and the corn tortilla. Sweet potatoes not only taste great, but they pack a great nutrition punch. They are high in vitamin A and C, as well as manganese and iron. Manganese is a component of many enzymes and is associated with the formation of connective and skeletal tissue as well as growth and reproduction, meanwhile iron is a component of hemoglobin and myoglobin which carry oxygen in the blood and to muscles, respectively.


51 Porter Factor: Okay, let's be honest, for three west coasters living in Boston the snowy days can really get to you. This is why we were all craving a taste of Mexico, and to incorporate some local crops we made a sweet potato enchilada. The presentation with the salsa verde is lovely, especially if you serve the enchiladas with just a dash of sour cream and guacamole arranged in an artistic style - I'll let you be the creative one there!

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