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    You are in: Home / Recipes / Sweet Potato and Black Bean Enchiladas Recipe
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    Sweet Potato and Black Bean Enchiladas

    Sweet Potato and Black Bean Enchiladas. Photo by Chef PotPie

    1/2 Photos of Sweet Potato and Black Bean Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Debbwl's Note:

    Was wanting a vegetarian mole enchilada and this is what I came up with.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Sauce

    Assembly

    Directions:

    1. 1
      Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.
    2. 2
      Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
    3. 3
      Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
    4. 4
      To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
    5. 5
      Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
    6. 6
      Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

    Ratings & Reviews:

    • on December 20, 2009

      55

      You have a real winner here, Deb! I love mole sauce, and it went perfectly with the sweet potato and black bean combo. I roasted the sweet potato with some olive oil and the cumin and chili powder. I omitted the salt (personal preference). We really enjoyed it. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2012

      55

      So I planned to make mole sauce but it just didn't happen - so I just used my favorite red enchilada sauce (from a recipe here on Zaar). That said, DO NOT use red sauce with this recipe - it does not work well. I actually only cooked half the recipe (in 4 tortillas) and then froze the other half to use another time - and next time I will certainly make it with your mole :) The filling is wonderful and creamy and was an excellent way to use up some roast sweet potatoes that I had leftover from dinner the other night. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2011

      55

      Whoever would have thought? Sweet potatoes, black beans, chilies. I wouldn't have, but we LOVED this recipe. These flavors and that of the mole all combined to make a heavenly dish! Made for ZWT 7 - Shady Ladies. But I will make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Sweet Potato and Black Bean Enchiladas

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.2
     
    Calories from Fat 133
    31%
    Total Fat 14.8 g
    22%
    Saturated Fat 5.2 g
    26%
    Cholesterol 18.4 mg
    6%
    Sodium 325.4 mg
    13%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 12.0 g
    48%
    Sugars 3.8 g
    15%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    mole

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