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The originality and flavor of these sweet potato enchiladas make this recipe a standout. Make it for guests (vegetarian and not) because everyone will enjoy it. And since the enchiladas can be made the night before and they travel well, the dish is great for a potluck or party. Omit the sprinkle of queso fresco and the dish is otherwise vegan.
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.
- Calories 435
- Carbohydrate Content 65 g
- Cholesterol Content 20 mg
- Fat Content 15 g
- Fiber Content 11 g
- Protein Content 13 g
- Saturated Fat Content 5 g
- Sodium Content 963 mg
- Sugar Content 11 g