Sweet Potato and Black Bean Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
-
Sauce
- 1 (15 ounce) can tomato sauce
- 1 3⁄4 cups broth
- 1 teaspoon dried ancho chile powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried chipotle powder
-
Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 1⁄2 lbs sweet potatoes, peeled and diced
- 1 (15 ounce) can diced tomatoes, drained
- 1 (16 ounce) jar prepared salsa
- 2 garlic cloves, minced
- 1 chipotle chile in adobo, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 12 ounces round queso fresco, divided
-
Enchiladas
- 16 (6 inch) corn tortillas, warmed
- 1 avocado
- 1⁄2 cup sour cream
directions
- To make sauce: Bring all ingredients to a simmer in a saucepan over med heat. Whisk to combine, then remove from heat. Season with salt and pepper if desired.
- To make filling: Heat olive oil in a separate saucepan over med heat. Add onion and saute 5 min or until soft. Add sweet potatoes, tomatoes, salsa,, garlic, chili, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low and simmer 30-140 minutes or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans and cook 5 minutes. Stir in half the queso fresco and remove from heat.
- To assemble: Preheat oven to 350 degrees. Brush a 13x9 baking dish with oil. Spread 1/2 cup sauce in bottom. Fill tortillas with filling. Roll, and pack close together, seam side down. Top with remaining sauce and queso fresco. Bake 15 minutes.
- Adjust the oven to broil for 5 minutes or until cheese is browned and bubbly. Let rest a few minutes before serving. Garnish with avocado and sour cream.
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