The Whole Enchilada

The Whole Enchilada with Caramelized Onions
by Robyn Openshaw and Desiree Ward

We made this as our first meal after 28 days of smoothies and salads. It is delicious. My family likes to eat them more like a taco than an enchilada. Either way you can't go wrong with this recipe. We also leave off the tomatillo salsa. I have not found one that is not too spicy for my family. The caramelized onions are amazing.

The Whole Enchilada with Caramelized Onions

10-12 corn tortillas
2 1/2 cups chopped sweet potato
1 can (15 oz) black beans
1 can (4 oz) fire roasted chilis
1 tsp. cumin
1 tsp. coriander
1/4 C cilantro, chopped
2 limes
salt and pepper to taste
1 large jar tomatillo salsa
cheddar cheese

Preheat oven to 350 degrees. Peel and chop the sweet potatoes into small pieces. Bring a pot to boil, add sweet potatoes. While potatoes are cooking start caramelizing the onions (Recipe below). Cook potatoes until tender. Drain. Pour into a bowl and add the black beans, cumin, coriander, cilantro, roasted chilies, salt, and pepper.

Put the tortillas in the oven to get them soft. Pull them out and fill them with the sweet potato mixture and the caramelized onions, roll them up. Place the tortillas in a 9x13 dish. Pour the salsa over the enchiladas, then top them with cheese. Cover the pan with foil and bake for 15 min. Remove the foil and bake 10 min. more.

Caramelized Onions
1 tsp. olive oil
1 tsp. butter (or use another 1 tsp. of olive oil)
1 med/large onion
1/2 tsp. sucanat

Melt butter and olive oil in a large frying pan, then add the onion. Cook until soft, then add the Sucanat. Continue to cook 20 min. until brown and caramelized.