Sweet Potato Enchiladas with Chipotle Stout Pomegranate Sauce

• Vegetarian

• Produce

  • 2 Avocados, large
  • 1 can Black beans
  • 1/4 cup Cilantro
  • 1 cup Corn, kernels
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/3 cup Pomegranate, juice
  • 1/4 cup Pomegranate seeds
  • 1 lbs Sweet potatoes

• Canned Goods

  • 1 Chipotle chili in adobo
  • 6 oz Tomato paste

• Condiments

  • 1 tbsp Adobo sauce

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas, homemade or good quality

• Dairy

  • 1 (8oz ball Whole milk mozzarella

• Beer, Wine & Liquor

  • 1/2 cup Stout

Found on thebeeroness.com

Ingredients

• 1 lbs sweet potatoes
• 1 tablespoon olive oil
• ½ tsp salt
• ½ tsp pepper
• 12 homemade or good quality corn tortillas
• 1 can (425g) black beans, rinsed and drained
• 1 cup corn kernels
• 1 (8oz) ball whole milk mozzarella, thinly sliced
• ¼ cup pomegranate seeds
• ¼ cup chopped cilantro
• 2 large avocados
• 2 tbs cornstarch
• 6 oz tomato paste
• 1 chipotle chili in adobo, finely minced
• 1 tbs adobo sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp cumin
• ½ cup stout
• 1/3 cup pomegranate juice

Directions

• Preheat the oven to 425.
• Slice the potatoes into strips. Add to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
• Bake for 18 minutes or until the potatoes are fork tender. Remove from oven and allow to cool enough to handle.
• Add all the sauce ingredients to a saucepan over medium heat. Simmer until thickened. Remove from heat.
• In an 8x8 pan, cover the bottom with a layer of tortillas. Top with a layer of sweet potatoes, black beans, corn kernels , a few slices of mozzarella, drizzle with a small amount of sauce.
• Add another layer of tortillas, then another layer of filling. Repeat until the dish is filled, ending with tortillas. Top with the remaining sauce, then slices of cheese.
• Bake at 425 for 15 minutes or until warmed through and the cheese has melted. Top with avocado, cilantro and pomegranate seeds.