Ingredients
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Sauce
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1 Pound Tomatillos
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1 Onion
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2 cloves Garlic
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2 Poblano Pepper
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1 Jalapeño
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1 Small Handful Cilantro
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1 Teaspoon Cumin
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.5 Cup Crema Mexicana
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Filling
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1 Pound Brussels Sprouts
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2 Sweet Potatoes
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1 Can Black Beans
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Other Ingredients
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12 Corn Tortillas
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4 Ounces Monterrey Jack Cheese
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2 Limes
Directions
- Make The Sauce:
- Roast Vegetables: Preheat oven to 425°. Remove the husks from the tomatillos and rinse. Cut the tomatillos in half. Peel the onion and cut into quarters. Peel the garlic. Stem and remove seeds from jalapeno and poblano peppers. Place tomatillos, onion, garlic, jalapeno, and poblano peppers in a roasting pan and drizzle with olive oil. Sprinkle salt and pepper over the top and place in the oven to roast for 30-45 minutes until the tops of the vegetables are dark.
- Finish Sauce: Once the vegetables have finished roasting remove from the oven and let cool slightly (leave the oven on for step 2 below). Place all the vegetables in a blender and add the small handful of cilantro and the cumin. Blend until the sauce is very smooth. Place the blended sauce into a saucepan and bring to a simmer. Let simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened and darkened slightly. Remove from the heat and add crema and season with salt and pepper to taste. You can also add some lime juice if desired to add some balance to the flavor.
- Make the Filling:
- Prepare Vegetables: Remove the stems from the brussels sprouts and finely shred them using a food processor or knife. Peel the sweet potatoes and dice into very small ¼ inch pieces. Combine brussels sprouts and sweet potatoes and coat in a small amount of oil. Add salt and pepper to taste.
- Roast Vegetables: Place the pan in the oven and roast for 20-30 minutes until the brussels sprouts have begun to darken and the sweet potatoes are soft. Remove from the oven and let cool for several minutes.
- Finish Vegetables: Drain and rinse the black beans. Combine black beans, brussels sprouts, and sweet potatoes together in a large bowl. Add ½ cup of the sauce from step 1 and season with more salt if needed
- Assemble the Enchiladas: Take the tortillas and brush each one with a small amount of oil. Stack all the tortillas on top of one another and wrap them in a kitchen towel. Place them in a microwave and microwave on high for 60 seconds. This will soften the tortillas and make them easier to assemble into enchiladas. Place ¼ – ⅓ cup of the vegetable mixture into each tortilla and roll them up. Place them side-by-side on a sheet pan until all of the filling and tortillas have been used. Pour the remaining sauce on top of the enchiladas and sprinkle with shredded monterey jack cheese.
- Bake: Bake in the oven at 425° for 20-25 minutes until the cheese is melted and bubbly.
- Serve: Serve 2-3 enchiladas per person.
Meal Prep Tip:
These enchiladas are best when eaten fresh but my family does eat them the next day. The tortillas tend to be a little softer than when freshly cooked.
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