nutritional information

Per Serving (2 enchiladas):

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

These are delicious, one of my favorite dishes.does anyone know the calories for this dish without the cheese?

jane - 2012-05-09 19:48:12

Great recipe! I half everything because this makes a LOT of food! To save time, I also microwave the sweet potatoes while I prepare the sauce. Then I leave out the water in the Filling mix and put the cooked potatoes in the pan. Once it's all nice had hot, I finish to directions.

AJ - 2012-05-06 20:19:46

Delicious!!!! Even my non-vegetarian boyfriend loved them. He kept telling the leftovers got better everyday. I cant wait to make them again!!!

blake clark - 2012-05-03 15:03:39

Absolutely delicious! My guests loved this recipe and asked me to pass it along! Great party food. I was able to prepare the sauce and filling two days ahead and assemble/bake them on party day. YUM!

Nrgee1 - 2012-04-30 13:55:50

I made a very loosely interpreted version of these tonight. Thank you for the recipe! Even my meat and potatoes husband liked them! :)

Acme - 2012-04-25 02:23:42

These were amazing! I didn't use the ancho chile powder, or the chiptole chile because my daughter doesn't care for spicy things, but this dish was so great that my who family asked when I'd be amking them again!

Sarah - 2012-04-24 04:20:24

These were fabulous! I made them for a dinner party and they were a hit! I didn't have the ancho chili or chipotle chili powder, so I just used some of the sauce from the chili in adobo can. They tasted wonderfully. Also, my substitute for the queso fresco was halloumi. It worked well. I also added grated jalapeno jack cheddar on top before baking.

Mandy - 2012-04-23 15:39:23

These enchiladas are amazing and very filling!

Kim - 2012-04-17 20:44:26

Something very mild and soft but firm. Maybe farmers cheese, if you can get that. Fresh mozzarella is close but expensive. Mild gouda or monterey jack maybe-- not quite right but if diced small rather than shredded or sliced it could work. Better still might be a combination of fresh mozz & gouda/jack. Good luck!

Ashley - 2012-04-06 23:26:49

Queso fresco is a Mexican fresh cheese that tends to be salty, and doesn't really melt. Other fresh cheeses that you could try - Paneer, Farmers cheese or Feta cheese.

M Fineman - 2012-04-06 14:14:59

Can you tell me what cheese I can substitute for the queso fresco cheese. It is difficult to purchase in Canada. Thank you, Anne Jarvus

Anne Jarvis - 2012-04-04 15:07:29