RECIPES: Sweet Potato and Black Bean Enchiladas

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For the sauce

  • 15-oz. can tomato sauce
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • salt and pepper

For the filling

  • 1 Tbs. extra virgin olive oil
  • 1 small onion, diced
  • 1 ½ lb. sweet potatoes, peeled and diced (3 cups)
  • 15-oz. can diced tomatoes, drained
  • 16-oz. jar prepared medium salsa
  • 2 cloves garlic, minced
  • 1 chipotle chili in adobo sauce, drained and minced
  • 15-oz. can black beans, rinsed and drained
  • 12-oz. round queso fresco, divided

For the enchiladas

  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • sour cream


For the sauce

  1. Bring all ingredients to a simmer in saucepan over medium heat.
  2. Whisk to combine, then remove from heat.

For the filling

  1. Heat oil in separate saucepan over medium heat.
  2. Add onion, and sauté 3 to 5 minutes, or until soft.
  3. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chili, and 1/2 cup water; bring to a boil.
  4. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
  5. Mash mixture with potato masher until combined.
  6. Add black beans, and cook 5 minutes.
  7. Stir in half of queso fresco, and remove from heat.

To assemble the enchiladas

  1. Preheat oven to 350ºF.
  2. Spread 1/2 cup Sauce in bottom of dish.
  3. Fill tortillas with filling. Roll, and pack close together seam-side down in baking dish.
  4. Top with remaining sauce and queso fresco.
  5. Bake 15 minutes.
  6. Adjust oven to broil.
  7. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly.
  8. Garnish with lime wedges, avocado slices, and sour cream.

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