Sweet Potato and Black Bean Enchiladas

Sweet potatoes and black beans are two of my favorite foods, though the thought of combining the two had me wondering.  I like my sweet potatoes plain and my black beans spicy…would they be good together?   When I came across a recipe for Sweet Potato and Black Bean Enchiladas, they looked so good, I had to to give it a try.  And I’m so glad!  Whoever decided to put these two flavors together in a tasty Mexican-inspired dish is pure genius.  The sweetness and spicy pair beautifully in this dish, and the queso fresco rounds everything out quite nicely.

I like that you can make the sauce and/or filling ahead of time, since they are the most labor intensive (by labor, I mean time to stand over the stove…they’re really quite easy).  Assembly is a cinch, and then bake until warmed throughout and the cheese is all bubbly.  This recipe makes a lot, which is a very good thing ~ leftovers heat up perfectly!

Sweet Potato and Black Bean Enchiladas
 
Yields: 8 servings
Ingredients
Sauce:
  • 1 15 ounce can tomato sauce
  • 1⅓ cups low-sodium vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle chile powder
  • Salt and pepper, to taste
Filling:
  • 1 tablespoon canola oil
  • 1 small yellow onion, diced (1 cup)
  • 1½ pounds sweet potatoes, peeled and diced (3 cups)
  • 1 15 ounce can diced tomatoes, drained
  • 16 ounces prepared medium salsa
  • 3 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • ½ cup vegetable broth (or water)
  • 15 ounce can black beans, rinsed and drained
  • 1 teaspoon cinnamon
  • 10 ounce round queso fresco, divided
  • Cooking spray
Enchiladas:
  • Cooking spray for baking dish
  • 16 16-inch corn tortillas warmed
  • 2 limes, cut into wedges
  • 1 avocado sliced (optional)
  • Sour cream (optional)
  • Cilantro (optional)
Instructions
  1. Make sauce: Whisk all ingredients in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until slightly thickened (about 3 to 4 minutes) and then remove from heat.
  2. Make filling: In a large saucepan, heat oil over medium heat. Add onion and saute until softened (about 5 minutes).
  3. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and broth. Bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes, or until sweet potatoes are soft.
  4. Mash mixture with a potato masher until combined. Add black beans and cinnamon and cook for 5 minutes, or until black beans are heated throughout. Stir in 6 ounces of queso fresco and remove from heat.
  5. Assemble and bake: Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray. Spread ½ cup sauce in bottom of dish. Fill warmed tortillas with filling (about ⅓ cup), roll and pack close together, seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.
  6. Broil: Adjust oven to broil and broil enchiladas for 5 minutes, or until cheese is browned and bubbly. Let sit for 10 minutes and then serve.

Adapted from Vegetarian Times

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Comments

  1. I love the sweet potato/black bean combination – it’s great in veggie burger form as well!

  2. Yum! I’ve gotta try these!

  3. I don’t see the sweet potatoes listed in the filling ingredients, so can you post the amount and are they diced, precooked?

  4. Oh wow – these look decadent and I just love the use of sweet potatoes 🙂

  5. I love enchiladas and this sounds wonderful. Great combination of flavors and with sweet potatoes. Gotta make this one. Thanks!

  6. Oooh! What a great combination of flavors!! I’ll have to give these a try!

  7. I haven’t had enchiladas in forever! They sound so good though!

  8. What a great combination. I am always looking for recipes with sweet potatoes And putting them in enchiladas is a great idea!

  9. Such creative flavors! I definitely want to try this flavor combo!

  10. These sounds really interesting. I’m not a big sweet potato fan but my mother loves them. If I cut back on the spices I think this will be a great recipe to make when she comes to visit!

  11. These are lovely!

  12. I often make a sweet potato and black bean cold salad with corn and avocado. It’s a great summer time dish. This recipe sounds like a wonderful combination and I’m definitely going to try it.

  13. i made sweet potato and black bean tacos before that were really tasty but I never thought about making them into enchiladas! i even have all the ingredients at home right now- thanks for the dinner idea! and congrats on top 9 🙂

  14. Oooo love this recipe! I’ve never thought to combine black beans and sweet potatoes like this? Looks awesome!

  15. Congratulations on your foodbuzz top 9, today!

  16. Wow ! Looks Spicy And Tasty . Sure Gonna to try this 🙂

  17. Congratulations on Top9! Your enchiladas dish looks ah-mazing! Love the colors and I bet it is delicious!

  18. Yum! 3 of our favourite things – Enchiladas, sweet potatoes and black beans! THanks for the great recipe!

  19. I bookmarked this recipe months ago and finally got around to making them last night. They were delicious! My husband has already requested I make them again very soon.

  20. These look wonderful!!

  21. I made this on new years day (subbed 4 oz dice chiles instead of the chipotle pepper) and it was fantastic! Meat loving hubby likes it too so I am glad to add more vegetarian food to our recipe collection!

  22. Margaret Smith says: