Sweet Potato Enchiladas


Sweet Potato Enchiladas

Black beans are seasoned with lime and cilantro as onions and chilies are sautéed with cinnamon. Sweet potatoes are baked in the oven, mashed and rolled up in tortillas with the sautéed onions and black beans before being topped with an ancho chili tomato enchilada sauce. This recipe comes to us from Melissa of Foodista.

Serves 8

For the enchilada sauce:

  • 1 cup water
  • 1 dried ancho chili*, stems & seeds removed
  • 2 medium tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground allspice
  • a little nonstick cooking spray
  • 1 bay leaf
  • salt, to taste

To complete the sweet potato enchiladas:

  • a little nonstick cooking spray, for preparing the casserole dish
  • 1 15 ounce can black beans, drained
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 2 cups cilantro, chopped and divided
  • salt and black pepper, to taste
  • 2 sweet potatoes
  • 1 teaspoon sour cream
  • 1 large sweet onion, thinly sliced
  • 1 teaspoon butter
  • 2 teaspoons olive oil, divided
  • ¼ cup onion, diced
  • 2 fresh Serrano chili peppers*, diced
  • 1 fresh Poblano pepper*, diced
  • 2 cloves garlic, minced
  • ½ teaspoon cinnamon
  • 16 corn tortillas
  • 2 ounces sharp cheddar cheese, grated
  • 2 ounces mozzarella cheese, grated

*found in Mexican markets or the Mexican or spice or produce section of some grocery stores.

To make the enchilada sauce:

Bring 1 cup of water to a boil in a small saucepan over high heat. When the water boils, cover the ancho chili with the boiling water in small bowl. Let stand for about 10-15 minutes, or until the chili has softened. Drain and place in a blender.

Add the tomatoes, bell pepper, onion, garlic, marjoram and allspice to the blender. Blend until almost smooth.

Prepare a small skillet with a light layer of cooking spray. Place over medium heat and pour in the sauce. Add the bay leaf and cook for 3-5 minutes, or until thickened. Season with salt to taste and set aside.

To complete the sweet potato enchiladas:

Preheat an oven to 400 degrees. Prepare a 13x 9-inch casserole dish with a light layer of cooking spray.

Place the black beans in a large bowl. Season with the lime juice, ½ cup cilantro and salt and pepper to taste. Stir until combined and set aside.

Scrub the sweet potatoes, poke a few times with a fork and wrap in foil. Bake for 25 minutes, or until tender when pierced with a fork. Set aside to cool. Keep the oven on to heat the tortillas.

When sweet potatoes have cooled, cut them in half and scoop out the insides into a large bowl. Add the sour cream and mash with a fork to combine.

Place the butter and 1 of the teaspoons olive oil in a medium sauté pan over medium heat. Add the sliced onion, season with salt and pepper to taste and sauté for 10 minutes, or until the onions are limp. Reduce heat to low and cook onions for another 10 minutes, or until they have broken down completely and are caramelized. Remove from heat and set aside.

While the sliced onions are caramelizing, place the remaining teaspoon olive oil, diced onion, Poblano, Serranos and garlic into a medium saucepan over medium-high heat. Season with salt and pepper to taste and sauté for 7 minutes, or until the veggies begin to soften. Turn heat down to low, season with cinnamon, add the enchilada sauce and simmer for 15 minutes.

Sprinkle a little water over the tortillas and place in a single layer in the oven for 2-4 minutes, or until soft. Set aside on a plate and cover with a clean towel. Keep the oven on for baking the enchiladas.

Scoop a heaping tablespoon of sweet potato mixture into each tortilla, followed by a heaping tablespoon of black beans and a tablespoon of caramelized onions. Roll up and place closed side down into the casserole dish. Repeat until you are out of tortillas and filling, placing each enchilada in rows in the casserole dish.

Pour the enchilada sauce over the tortillas and sprinkle with the cheeses. Bake for 15 minutes, or until the cheese and sauce is bubbling. Garnish with cilantro leaves and enjoy.

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Nutrition Information

Sweet Potato Enchiladas

Servings per Recipe: 8

Amount per Serving

Calories:  289.6

Calories from Fat:  70

Total Fat:  7.7g

Saturated Fat:  3.3g

Cholesterol:  14.5mg

Sodium:  139.2mg

Potassium:  642mg

Carbohydrates:  46.6g

Dietary Fiber:  9.9g

Protein:  11.5g

Sugars:  4.7g

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