Sweet Potato & Black Bean Enchiladas Recipe

             

We made these a few days ago for dinner and fell in love. The sauce is delicious and the filling was delish. If you are in a time crunch, try microwaving the sweet potatoes a little first to cut down on cooking time. Also, don’t make my mistake, warm your tortillas first to ensure they don’t crack when making the enchiladas. 


ingredient list

Serves 8 (makes 16 enchiladas)

Sauce

  • 1 15-oz. can tomato sauce
  • 1 3/4 cups low-sodium vegetable broth
  • 1 tsp. ancho chile powder
  • 1 tsp. Simply Organic chili powder
  • 1 tsp. Simply Organic garlic powder
  • 1 tsp. Simply Organic onion powder
  • 1 tsp. Simply Organic dried oregano
  • 1/2 tsp. Simply Organic chipotle chile powder

Filling 

  • 1 Tbs. Spectrumextra virgin olive oil
  • 1 small onion, diced (1 cup)
  • 1 1/2 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 Eden Organic black beans, rinsed and drained
  • 1 12-oz. round queso fresco, divided

Enchiladas 

  • Spectrum extra virgin olive oil, for brushing baking dish
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • 1/2 cup sour cream, for garnish
  • Cilantro sprigs, for garnish, optional

DIRECTIONS

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.



Nutritional Information

Per serving (2 enchiladas):

Calories218Protein7gTotal Fat7gSaturated Fat2gCarbs33gCholesterol10mgSodium481mgFiber6gSugar

Sweet Potato & Black Bean Enchiladas Recipe

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