This recipe was inspired by a dear friend, and has adapted over many iterations into the recipe you see below. The gorgeous sweets and warming flavors bring such joy and beauty to this meal. The bright purple is appropriate for this time -- the day after Imbolc (celebrated on Feb 2 in North American, Feb 1 in Ireland to honor the deity Brighid). The origin of Imbolc from the Pagans -- a holiday that celebrates the halfway point between the Solstice and Spring. It’s like the ultimate hump day. We celebrate with bright colors, acknowledging that the light of Spring is soon to come. Cooking is one of the many ways I honor my Yin and Kapha energies. I am a nurturer -- and feeding my loved ones is my favorite way to enact this quality.
This is the way I make these delicious enchiladas at home, but feel free to substitute ingredients based on your preference and lifestyle. I will offer suggestions with each step.
2 purple sweet potatoes
3 cloves garlic
1 can green chiles (you may use any fresh chilies are peppers you like)
2 cans green enchilada sauce
1 bunch cilantro
1 cup black Beans
1 lb ground Turkey
1 bag corn tortillas
Chile or chipotle powder
Salt + pepper
Red chili flakes
Step 1: Prep the sweet potatoes + soak your black beans
Soak 1 cup black beans (dry) in cold water overnight. You may add a dash of baking soda if you are like me and have a hard time digesting legumes. This breaks down the proteins and allows easier digestion.
The sweet potatoes take about 45 minutes to cook. I like to prepare them the night before I make this recipe to save overall cook time (and to have them with my eggs the next morning -- two meals with one prep!). Preheat your oven to 400℉. Dice the purple sweet potatoes into ¾-inch cubes. I use purple sweets because they are so gorgeous. I love adding color to my cooking. The more colors we can eat in our vegetables, the wider array of nutrients to nourish our bodies. Place your sweet potatoes in a large pan. Coat with oil (I use avocado and coconut oil). Dash about 1-tablespoon of chipotle powder. Salt and pepper to taste and put in the oven for 35 minutes, or until soft. Save in the fridge overnight and use tomorrow for cooking!
Step 2: Next day dinner time
Drain and rinse your black beans and before you begin cooking. They will take about 50 minutes. To cook, put in a small saucepan and add water so that it covers an inch above the black beans. Add a dash of cumin, salt, and pepper (and any other spices you like!). Cook for 45-50 minutes. Set aside to cool.
Preheat oven to 375℉.
In a skillet, sautee garlic and ½ of your onion until transparent. Add in 1 lb ground turkey and brown thoroughly. Set aside to cool.
Once your filling ingredients (ground turkey, beans, sweet potatoes) are prepped, combine them into a large bowl and add green chilies. You want this to be cool enough to touch, as you will build each enchilada.
Warm your tortillas in the oven or microwave. Do not skip this step! Warming them ensures they will not fall apart as you build them.
In a large casserole dish, pour green enchilada sauce to cover the bottom of the pan ¼ inch deep. Begin rolling your enchiladas up by placing ~3 tablespoons of filling mixture into each tortilla and wrapping it up tight. Place them in a row in the bottom of the pan. They do not have to be perfect!
Once they are all cozied in the casserole dish, cover with enchilada sauce. You may need to use another can, depending on how saucy you like it! Top with shredded cheese and pop in the oven uncovered for about 40 minutes, or until cheese is slightly browned and bubbling.
While the enchiladas are in the oven…
Use a blender or food processor to blend 2 cloves garlic, ½ lime (juiced), 1 cup cilanro, 1 tpsn cumin, and 1 cup greek yogurt to create the topping.
Once enchiladas are ready, pull from oven and allow to cool for about 10 minutes. Drizzle yogurt sauce over the top and garnish with thinly sliced onion and cilantro. Dish up and enjoy!
Soak black beans in cold water + 1 tablespoon baking soda overnight in fridge.
Prep sweet potatoes the night before to save time. Dice, coat in coconut and avocado oil, chipotle powder, salt and pepper, and cook at 400 degrees for 45 minutes.
The next night, when you are ready to cook, start by cooking the black beans. Drain and rinse, fill pot with beans and cold water, 1 inch above the black beans. Simmer for 50 minutes.
Sautee ½ onion and garlic, add ground turkey and brown thoroughly. Salt and pepper to taste.
Put all filling ingredients into a big bowl: green chilies, beans, ground turkey, and sweet potatoes.
Warm tortillas so they do not fall apart.
Add ½ can of enchilada sauce to bottom of a casserole dish.
Build enchiladas by adding 3 tablespoons of filling into each tortilla. Roll and place them side-by-side in casserole dish.
Top with the remaining enchilada sauce. If you want them saucier, use sauce from an additional can.
Top with cheese and bake for 40 minutes, or until cheese is slightly browned and bubbling.
While cooking make the yogurt sauce by blending ½ lime, 1 clove garlic, 1 tablespoon cumin, cilantro, and 1 cup yogurt in a food processor or blender.
When enchiladas are cooked take out and let cool for 5-10 minutes. Top with yogurt sauce, thinly sliced onions, and cilantro. Enjoy!
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