Sweet Potato and Black Bean Enchiladas

I did make a new years resolution, and I think I may actually be keeping it. I pledged to cook one vegetarian meal a week. Perhaps there was a week or two when this didn’t happen, but I thought about it and I researched vegetarian meals. In my opinion that counts.
I love Mexican food. I love sweet potatoes. What could be better than a recipe that combines both?
This is a multi-step recipe, however some of it can be made ahead of time. This way, you won’t feel as though you are spending hours in the kitchen. When you want to pull the recipe together, it doesn’t take very long and baking time is short.
Sweet Potato and Black Bean Enchiladas Adapted from Vegetarian Times
  • 1 15-ounce can pureed tomatoes (I used a brand called Pomi)
  • 1 3/4 cups low-sodium vegetable broth
  • 1 teaspoon ancho chile powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle chile powder

for the filling:

  • 1 tablespoons extra virgin olive oil
  • 1 small onion, diced (1 cup)
  • 1 1/2 pounds sweet potatoes, peeled and diced (3 cups)
  • 1 15-ounce can diced tomatoes, drained
  • 1 16-ounce jar prepared medium salsa
  • 2 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 12-ounce round queso fresco, divided

for the enchiladas:

  • Non-stick cooking spray
  • 2 packages (about 12 to 16) corn tortillas, warmed
  • 1 avocado, sliced
  • sour cream

How To:

To make the sauce, bring all ingredients to a simmer in a  medium saucepan over medium heat. Whisk to combine, then remove from heat.

To make the filling, heat olive oil in a large dutch oven over medium heat. Add onion and sauté for a few minutes. Add sweet potatoes and sauté for a few additional minutes. Add tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water. Bring to a boil. Reduce heat and simmer for 40 minutes, or until sweet potatoes are soft. Mash filling with a potato masher or the back of a wooden spoon until combined. Add black beans and cook for 5 minutes. Stir in half of the queso fresco and remove from heat. You can set this mixture and the sauce aside or in the refrigerator until you are ready to assemble enchiladas.

To assemble enchiladas, preheat oven to 350 degrees. Spray a 13″ by 9″ baking dish with non-stick cooking spray. Spread 1/3 of the sauce in the bottom of the dish. Fill tortillas with the sweet potato-bean mixture. Roll and set seam side down very close together in the baking dish. Top with remaining Sauce and queso fresco. Bake for 15 minutes. Set oven to broil and leave enchiladas in for 5 minutes, or until cheese is browned. Remove and let enchiladas rest for about 10 minutes. Serve with sour cream and avocado slices.


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