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

I make this recipe regularly now, make double/triple the batch and either (1) freeze filling & sauce, assemble and bake or (2) make completely and freeze 4-5 to a container (a meal's worth for 2 of us). Last night I made 50!! Sometimes I wing it on the sauce just to use fewer types of powders (usually use a good chili powder and some adobo or anchote chilis & sauce. One of our faves, esp w/rice & beans on the side and good tortilla chips!!

Valerie Cannon - 2016-01-14 22:37:34

Hey there--love making this recipe! I noticed some others comment on the cooking time for the potatoes. I bake all of the sweet potatoes in the oven and then add them to the mixture. This speeds up the process significantly and no loss of flavor! Cheers!

Jenn - 2015-12-06 23:46:33

Made this last night for my husband and I and we loved it. We used cheddar instead of queso fresco, and canned enchilada sauce. Turned out great. Our potatoes cooked up fine. I turned the heat way up, added double the water to let them steam better and also cut them into very small bits, so maybe that all helped. We also used flour tortillas as they stay together much better than corn. My husband, who does not normally like veggie Mexican, said this is the first one he loved. This recipe is a keeper. It would also be great for guests as it does cook up a lot of food.

Kim - 2015-12-03 18:53:11

i made these a few times a couple years ago, with tweaks. i think it's slightly different now? anyway, the corn tortilla thing never works for me, they tear. i'm thinking of trying collard greens as the wrap? unless someone has another, healthy, low to no carb option?

emili - 2015-11-17 18:33:20

Try this

Tim - 2015-11-16 23:08:53

Oh my goodness I agree! I made a single recipe and it took FOREVER for the potatoes to cook! I might cook them a. It ahead of time, before dicing, in the microwave or on the stove. I think this recipe is awesome otherwise. Happy cooking!!

Mandy - 2015-11-12 04:36:18

I followed the directions to a t, but after over an hour simmering my sweet potatoes are still totally hard. So, I looked up why this may happen and apparently if you add the potatoes with an acidic ingredient (in this case tomatoes), they stop cooking. Has this ever happened to anyone else? I'm quite bummed as I was making a double batch - some to keep at home and some to bring to a potluck event at school.

Rachel - 2015-11-04 03:25:22

I made it once a year ago and to this day my kids think of this. So i've been making it since.YUM!

kk - 2015-04-10 16:45:30

Awesome recipe...even my meat eaters loved them.

Marti - 2015-01-24 22:00:45

Has anyone ever made this ahead of time like it suggests? I want to know if you can make it ahead of time and assemble it; or should I assemble and leave the sauce off until baking time. Thoughts?

AMD - 2014-12-02 14:00:02

Make these every Christmas now. Use roasted green chile HOT salsa.

Laura Hudson - 2014-09-26 18:45:13

omit dairy

jm - 2014-05-12 15:37:42

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