Mmmmm Enchiladas!

It has been a while since I have blogged about cooking.  A few weeks ago I made the most amazing Sweet Potato and Black Bean Enchiladas!  It does sound a little strange, but the flavor combinations were so good.  I found the recipe from the December issue of Vegetarian Times magazine.  I tweaked the recipe a little, omitted the cheese and the peppers in Adobo sauce because those things are super firey hot.   I urge anyone who wants to try something new and healthy or wanting a Meatless Monday, to go for it….these were tasty!

sweet potato and black bean enchilada

Not only were these tasty but they looked so good too!

Sweet Potato and Black Bean Enchiladas

from the December 2011 issue

Serves 8 (makes 16 enchiladas)


  • 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

    • 1 Tbs. Spectrum extra 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 (these are very spicy, so I did not use them)
    • 1 15-oz. can Eden Organic black beans, rinsed and drained
    • 1 12-oz. round queso fresco, divided

      • 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

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.

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