Things I find extremely satisfying:
1) Having all the laundry cleaned, folded, and put away. This happens like, never.
2) When Lars eats all of the food I serve him. #CleanPlateClub
3) Cleaning out the fridge. Though you’d never know it if you opened mine.
4) Cutting into a perfectly ripe avocado. Ahhhhh it’s just the best.
But then there’s the sad truth that laundry is never completely done, half of the food I put in front of Lars ends up on the floor, all over his face, or in his “bib catcher”, my fridge is always stuffed to the max with leftovers, condiments, and multiple half-full cartons of eggs, and (perhaps worst of all) sometimes I think I’m going to cut into a perfect avocado and – womp womp – there’s a big ‘ol brown spot in it.
I like to think that the fact that these things, as silly as they are, make me so happy is because they don’t happen all the time. If they did, I probably wouldn’t find them as satisfying.
And for the most part, a brown spot in my avocado is not going to ruin my day. EXCEPT for when I’m counting on that avocado to garnish my enchilada photo. So, that’s my long way of saying – sorry about the not-perfect avocado garnishing my ABSOLUTELY PERFECT enchiladas. Okay but enough about the avocado – let’s talk about these cheesy, spicy, DELICIOUS enchiladas!
We’ve all had beef enchiladas, bean enchiladas, and chicken enchiladas – but have you ever had chorizo enchiladas? Even better, have you had chorizo and sweet potato enchiladas?! Now we’re talking.
These enchiladas are pure comfort food with the spicy chorizo, sweet potatoes, tangy enchilada sauce and lots of lots of cheese. And while they are delicious without any of the garnishes, the avocado, cilantro, green onion, and queso fresco reallllllly take these up a few notches.
If you’re looking to make these a quick weeknight dinner, I’d suggest making the filling a day in advance. Then when it comes time to make dinner all you have to do is assemble and bake. Your family will be begging you for these enchiladas every week!
- 20 ounces chorizo casings removed
- 2 tablespoons olive oil
- 2 cups diced sweet potatoes about 1 large sweet potato
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 14 oz can black beans, drained and rinsed
- 12 corn tortillas warmed
- 12 ounces enchilada sauce
- 1 1/2 cups shredded Cheddar cheese I always buy blocks of cheese and shred it myself - it melts much better this way!
- cilantro avocado, queso fresco, chopped green onion for topping
- Preheat oven to 375 degrees F. Spray 9x13" baking dish with cooking spray.
- In a large skillet, cook chorizo, breaking it up into small pieces.
- Once cooked, remove from skillet, keeping some of the grease.
- Add sweet potato and onion, and olive oil if you think it's needed. If there's enough grease from the chorizo leftover you might not need all 2 tablespoons of the olive oil.
- Cook until sweet potatoes are softened, stirring often, about 10 minutes.
- Add garlic, cumin, chili powder, black beans, and chorizo back to the skillet, and cook another minute.
- Spread a thin layer of enchilada sauce over the bottom of a 9x13" baking dish.
- Prior to filling the tortillas with the chorizo mixture, place tortillas on a microwave-safe dish and top with a damp paper towel. Microwave for 45-60 seconds to warm the tortillas. This will make them much easier to roll with the filling.
- Place 1/3-1/2 cup of chorizo filling in each tortilla, and roll up placing seam side down in the baking dish. Place the enchiladas very close to each other so they don't roll open. You might have some filling leftover - we did! It was great heated up and topped with fried eggs or as enchilada filling.
- Pour remaining enchilada sauce over the top.
- Sprinkle with shredded cheese.
- Bake in preheated oven for 25-30 minutes, until cheese is melted and enchiladas are bubbling.
- Top with desired garnishes.
- Serve and enjoy!