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

This is absolutely DELISH! A must-try!

Beth Vigneault - 2013-05-14 20:58:35

Try this

Mo - 2013-05-05 14:56:44

My family LOVES this recipe. I didn't have all the seasonings so I just used what I had. I was worried it would mostly taste like sweet potato but you almost couldn't taste the sweet potato with all the other yummy flavors. This is now one of our favorite dinners and the left overs are GREAT. It has now replaced original enchiladas for us. Love this website...Thanks so much.

TINA O - 2013-04-17 18:58:21

I LOVE this recipe. I've made it twice. I make the sauce while the filling is simmering, saves time. Wrap corn tortillas in foil and warm in oven to soften so you can handle/fill. My co-op has a special chili powder blend that I use instead of all the seasonings in the sauce, comes out great! I like to leave the filling a bit on the chunky side (after mashing). Highly recommend!!!

Valerie Cannon - 2013-03-30 22:17:35

I thought this was just ok. I do agree with earlier comments/suggestions about warming the tortillas first, before assembling. I wish that had have been stated in the recipe. I did find my enchiladas a bit "sour," no doubt due to the salsa I used. The salsa is going to effect the taste tremendously. I didn't think they were terrible but I'm not making them again. There are simply to many recipes to try out there. This one was a miss for me.

jen - 2013-03-24 18:02:01

I love you!!!

Kristi - 2013-02-09 22:24:30

Wonderful recipe - have made it for guests several times and everyone has wanted the recipe.

france xxx - 2013-02-04 23:06:31

Corn Tortillas need help in becoming pliable. The healthy and easy way to do this to use your microwave. If you have a tortilla warmer then line it with paper towels and barely warm them till they are soft. You can also just use paper towels and wrap them. Better yet, you can put them in a plastic produce bag and loosely wrap them and barely warm them in the microwave. Either way you have the Best results ever!

Jennifer - 2013-01-23 22:09:55

As far as a vegetarian cheese, you can buy Veggie Slices cheese in the vegetable section at Walmart. The "pepper jack" flavor is killer. The cheddar flavor is ok more like American cheese slices. Also, you can buy Kraft no fat mozzerella cheese at a lot of chain groceries - it comes shredded in a bag. It is great for "sprinkling on top." NO FAT. Kraft cheddar no fat shredded is horrible, don't buy that.

Kathy - 2012-12-28 19:02:02

I loved it. My wife thought it was a little too spicey (of course, I added some hot chili powder). I followed the recipe exactly and it went according to plan. I note that Karen mentioned that it took a lot longer to cook than advertised. I added the filing as soon as it was prepared, so it was already hot, as was the sauce. It needed very little time in the oven.

Kevin - 2012-12-27 20:06:22

I agree with Karen - we're in TX where spicey is a way of life and yet this was over the top. Corn tortillas broke down so it was more like lasagna. We're choking it down but are on the cusp of pitching it. Serious disappointment...N

Nancy - 2012-12-27 00:28:33

This recipe is one of our favorites, though we found trying to form and roll the enchiladas to be needless busywork... we just layer the ingredients in the pans (a 9x13 is too small, so we also use a 9x9 pan) and bake as a casserole-type dish. We also have found it is not needed to mash the sweet potatoes when making it this way. The spice level is a nice moderate level, only those who really have issues with spicy food or love extremely spicy food should need to adjust. We do not scrape the seeds from the chipotle pepper, and it's fine for us.

ZoomZoom Diva - 2012-12-26 21:44:27

This recipe is flawed in many ways! The sauce is as thin as water and bubbled all over the oven! Way too spicy and I only used half the amount of spices, since the filling was also way too spicy. I removed the seeds from the chipotle chili - of course the recipe failed to mention this step, but I knew it was necessary. The sweet potato dice should not be cooked in the tomato sauce. Heavy tomato mixtures inhibit the cooking of vegetables. The small dice potatoes took twice as long to cook in the tomato mixture. Using commercial salsa is just wrong unless you want sour out of a jar taste. Bake15 minutes??? Are you kidding? It took over 40 minutes to heat this mess all the way through. I took one taste and dumped the whole mess in the disposal. Way, way too salty as well! Ruined our Christmas dinner!

Karen - 2012-12-26 15:13:47

I love this recipe! I am shocked at the calorie content, but just eat one serving and you're good...although it's hard to stop at just two enchiladas! You can really play around with the ingredients here to either avoid an extra shopping trip or make it more to your taste. Love it!

Mandee - 2012-12-24 04:25:40

Great recipes!! WOW!!

Connie Kuest - 2012-12-18 23:47:51