Meat/Sweet Potato Enchiladas
| A: | 3C sweet potatoes, cubed to 1cm (about 2) |
| 3T soy sauce | |
| 3T vinegar | |
| 1T water | |
| B: | 2 leeks, sliced thin |
| 4c garlic | |
| 1/2# chorizo (tube not links) | |
| 1t cumin seed, ground | |
| C: | 3T vinegar |
| 1T water | |
| 1-2 hot chili peppers, minced | |
| 15oz black beans | |
| D: | 1C cheddar cheese, grated |
| E: | 8 flour tortillas |
| F: | 2C cheddar cheese, grated |
| 4T enchilada sauce | |
| 1. | Place (A) into pot and steam until potatoes are tender, then mash leaving chunks. |
| 2. | Saute (B) until leeks are tender. Add (C) and steam for 5min, add to potatoes with (D). |
| 3. | Fill (E) with filling, top with (F). Bake at 375F for 25min until golden. |
Servings: 8