Ingredients
1 28 oz. can of diced tomatoes, or if available, 4 cups of chopped Twin Springs fresh tomatoes
2 tsp. mexican chili powder
1 large TSFF onion, or two medium, chopped coarsely
3 Tbs. Canola (or peanut) oil
kosher salt and freshly ground black pepper
2 (or more, to taste) chopped or pressed garlic - if available, use TSFF's!
1 15.5 oz. can of black beans
1 medium TSFF sweet potato, coarsely grated
(The original recipe calls for peeling, but I wouldn't do that, for nutritional reasons.)
2 tsp. dried oregano (mexican if available)
1/2 pound of aged sharp cheddar, grated - about 2 cups
8 - 6"corn tortillas (the original recipe calls for flour, but I think corn, though more delicate, are tastier and more nutritious)
2 scallions, thinly sliced, white and green parts separated
2 cups frozen corn (hey, did anyone freeze any of Joe's corn?)
Directions
Heat oven to 450 F. In a blender, puree the tomatoes, chili powder, half the onion, 1 Tbs of the oil, 1/2 tsp. salt and 1/4 tsp. pepper until smooth.
Heat 1 Tbs. oil in a large skillet over medium-high heat; add the remaining onion and half the garlic - cook until softened (2 - 3 min.). Add the black beans, sweet potato, oregano, and 1/4 tsp. each salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender (4 - 6 min.). Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar. (Don't bother to clean the skillet, yet)
Spread 1 cup of the tomato mixture in the bottom of a 9" X 13" baking dish. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup cheddar. Bake on the top rack of the oven until the cheddar is brown and bubbly, 10 - 15 minutes.
Meanwhile, heat the remaining oil in the skillet over medium-high, add the remaining garlic and the scallion whites - cook, stirring, until fragrant, about 1 minute. Add the corn and 1/4 tsp. each of pepper and salt. Cook, tossing frequently, until tender (3 - 5 min.) more. Sprinkle the enchiladas with the scallion greens and serve with the corn mixture.
For some spiciness, sprinkle the enchiladas with chopped pickled jalapenos and serve with my favorite hot sauce (Original Cholula; it's to die for!).