Sweet Potato & Black Bean Enchiladas Recipe

Name: Sweet Potato & Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-oz. can tomato sauce; 1 3/4 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; 1/2 tsp. chipotle chile powder; 1 Tbs. 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; 1 15-oz. can black beans, rinsed and drained; 1 12-oz. round queso fresco, divided; 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

Servings: persons

1 15-oz. can tomato sauce
1 3/4 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
1/2 tsp. chipotle chile powder
1 Tbs. 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
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
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.
2
Whisk to combine, then remove from heat.
3
Season with salt and pepper, if desired.
4
To make Filling: Heat oil in separate saucepan over medium heat.
5
Add onion, and saute 3 to 5 minutes, or until soft.
6
Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil.
7
Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
8
Mash mixture with potato masher until combined.
9
Add black beans, and cook 5 minutes.
10
Stir in half of queso fresco, and remove from heat.
11
To assemble Enchiladas: Preheat oven to 350 degrees F. Brush 13- x 9-inch baking dish with oil.
12
Spread 1/2 cup Sauce in bottom of dish.
13
Fill tortillas with Filling.
14
Roll, and pack close together seam-side down in baking dish.
15
Top with remaining Sauce and queso fresco.
16
Bake 15 minutes.
17
Adjust oven to broil.
18
Broil Enchiladas 5 minutes, or until cheese is browned and bubbly.
19
Let rest 10 minutes before serving.
20
Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

846

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 15-oz. can tomato sauce, 1 3/4 cups low-sodium vegetable broth, 1 tsp. ancho chile powder, 1 tsp. chili powder, and more.

Yes, Sweet Potato & Black Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato & Black Bean Enchiladas

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