Prep time: 20 minutes Cook time: 30 minutes Serves 8-12
1 15-ounce can organic black beans, drained and rinsed
2-3 cloves garlic, minced
1 big lime, zested and juiced
2 sweet potatoes, peeled and chopped
1 russet potato, peeled and chopped
2 poblano peppers-roasted, peeled, seeded, and chopped
2 teaspoons organic ground cumin
1 seeded and chopped serrano pepper or 1/2 teaspoon cayenne pepper
1 bunch fresh cilantro, chopped
8-10 sprouted corn tortillas
salt to taste
1 large jar enchilada sauce (I prefer green)
8-10 ounces raw goat feta cheese
Preheat oven to 350. Place peeled and chopped potatoes into a large saucepan and cover with water. Season with salt. Boil until you can easily stick them with a fork.
Roast the peppers by placing them under the broiler or directly on the flame of a gas stove. Char all sides until black and blistering. Place in a ziplock bag and seal. Leave for 5 minutes and then peel off the outside skin. It’s easier to do this under running water. Slice them open and remove the seeds as well. Chop them up.
Drain and mash the potatoes. Add peppers, cumin, and cilantro and combine; season with salt. Add black beans, chopped garlic, lime zest and juice, and toss to coat. Set aside.
Coat 2 baking dishes (9×13 and 9×9) with a small amount of oil. Pour 1/3 of the enchilada sauce into the bottoms of the baking dishes. Layer the dishes with corn tortillas. Spoon the potato mixture onto the tortillas. Repeat with the remaining tortillas and filling. Top with the remaining enchilada sauce and then top with raw goat feta.
Cover with foil. Bake for 20 minutes. Remove foil and continue to bake for 10 more minutes.
Recipe courtesy of CB&J Blog