nutritional information

Per Serving (2 enchiladas):

  • Calories: 435
  • Protein: 13 g
  • Total Fat: 15 g
  • Saturated Fat: 5 g
  • Carbohydrates: 65 g
  • Cholesterol: 20 mg
  • Sodium: 963 mg
  • Fiber: 11 g
  • Sugar: 11 g
Gluten-Free

Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

Serves 8 (makes 16 enchiladas)

Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it," explains James McNulty. "It can be made the night before and it travels well, so it's great for a potluck or a holiday party."
Sauce
  • 1 15-oz. can tomato sauce
  • 1 ¾ cups low-sodium vegetable broth
  • 1 tsp. ancho chile powder
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ½ tsp. chipotle chile powder
Filling
  • 1 Tbs. extra virgin olive oil
  • 1 small onion, diced (1 cup)
  • 1 ½ lb. sweet potatoes, peeled and diced (3 cups)
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-oz. jar prepared medium salsa
  • 2 cloves garlic, minced (2 tsp.)
  • 1 chipotle chile in adobo sauce, drained and minced
  • 1 15-oz. can black beans, rinsed and drained
  • 1 12-oz. round queso fresco, divided
Enchiladas
  • extra virgin olive oil, for brushing baking dish
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • ½ cup sour cream, for garnish
  • Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

December 2011 p.59

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comments

Check out these black bean sweet potato enchiladas!

toni - 2014-03-22 20:55:10

Hi, thought you might like these. Karron

Janice - 2014-03-04 22:19:05

I really liked the idea of this recipe, but the calorie and fat content were a little high since I'm trying to lose weight. So, using inspiration from other recipes, I tweaked this recipe to lower the fat and calorie content. First, I cut the amount of cheese in half and put about 1/4 in the filling and the remaining 3/4 on top and I completely eliminated the sour cream. I then made it an enchilada casserole by splitting 12 corn tortillas into quarters. I then added 1/2 cup of the sauce to the bottom of the pan and covered it with 1/2 of the tortilla pieces, then spread all of the filling on top, another layer of tortillas, then the remainder of the sauce and cheese. I also used fresh tomatoes in place of the canned and salsa. I added chopped jalapeno and cilantro to the tomatoes to make it more like salsa. I still topped each serving with avocado and squeezed lime juice on top, which really added a nice finish. Even though I altered the recipe, it was very good, and only 347 calories per serving!

Jill Hammill - 2014-01-23 22:54:21

I made the filling yesterday and used it as a hash this morning topped with baked eggs (and ate the enchiladas this evening!). Easy to leave out the dairy for vegan deliciousness!!

Suzanne - 2014-01-13 01:50:46

Looks good, will have to try my had at this soon!

Mary Draughon - 2014-01-10 04:44:08

Sweet potato black bean enchiladas

Jill - 2013-12-31 20:40:56

Made it as a casserole....soooooo good!

Diana - 2013-12-28 20:07:18

I've been making these for Christmas dinner since the recipe first appeared in your magazine. It is amazing and everyone (meat-eaters included) all love it! Thanks VT for publishing the recipe and keeping it on your website - I've misplaced my old issue!!

Sherry Pyle - 2013-12-24 14:22:28

Remember some sour cremes contain gelatin, so to be safe skip the sour creme if possible. otherwise looks tasty.

neil - 2013-12-20 07:27:25

Great recipe

Pf - 2013-12-20 06:04:35

I live in Australia and don't know what some of the ingredients are/don't have access to the brands, can someone PLEASE help explain what they are or suggest alternatives? I would love to make this for Christmas, so any help before then would be greatly appreciated. - round queso fresco - adobo sauce - chipotle chile - ancho chile powder

Mary - 2013-12-19 23:51:39

I made this for my vegetarian daughter for Canadian Thanksgiving ... and they were wonderful ... the non-vegetarian diners ate them as readily - and with as much pleasure - as the vegetarians! They are wonderful. I'm making them again next week for American Thanksgiving. Only suggestion ... don't over bake! Thank you for sharing this great recipe!

Mary McCoy - 2013-11-22 21:50:31

I LOVE this recipe!!! And my husband does, too. I make a huge pan and freeze it with 4 enchiladas per container. perfect for a dinner for two w/rice & beans on the side. They freeze and re-heat beautifully. Have made them for guests, too. Will be making these regularly for the rest of my life!

valerie Cannon - 2013-10-30 03:56:49

Great recipe

Cindy - 2013-09-22 22:32:17

I have been making this for a couple of years and, obviously, love it! I agree that it gets a little spicy and the sauce is a little watery. I double the sauce recipe, cut back on the chili pepper stuff, then let it simmer down for about an hour so the sauce thickens. To heat the corn tortillas, I either use a griddle and heat them for 5 seconds on each side or use a steamer basket for just a few seconds. I definitely prefer throwing some shredded lettuce and tomato on top.

Crosby - 2013-08-25 14:19:40