Sweet Potato + Black Bean Enchiladas

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This sweet potato and black bean enchilada recipe took longer to “perfect” than any other recipes I’ve tried to make. If anything, the fact that these turned out so tasty in the end is a testament to the merits of hard work and not giving up even when you think you’re just not cut out for something. With a soft, hearty filling and a rich chipotle sauce, these sweet potato and black bean enchiladas are absolutely to die for–both the soft middle sections, and the gloriously crispy end pieces. Two enchiladas are enough to completely fill me up, and the leftovers taste just as delicious whether you microwave them whole or break them up to sauté.

In addition to these sweet potato and black bean enchiladas, I also have a chorizo and potato (omnivore/meat-eater) recipe that I always make alongside this one for Alex. Those delicious morsels are in the white baking pan (pictured below), but I don’t have any particularly stunning photos of them so that recipe will have to wait until I can break out the camera again.

I hope you decide to make this recipe for your next Taco Tuesday, or on a Friday night when the weather is nice. When eaten hot, they’re great to have on a cooler evening. But don’t let that stop you from enjoying them during the summer, too! I’d also recommend pairing these with my tomatillo salsa verde if you don’t want to add more of the rich enchilada sauce onto your plate. It compliments the flavors of these black bean enchiladas really well!

Ingredients:

Sweet Potato + Black Bean Enchiladas Sauce

  • 8-10 dried guajillo chilis
  • 2-3 large tomatoes
  • 1 onion, yellow
  • 1 tbsp cocoa powder
  • 4 cloves garlic
  • 1 + 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp + 1/2 tsp olive oil

Sweet Potato + Black Bean Enchiladas Filling

  • 1/2 onion, red
  • 2 tsp lime juice
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp fajita seasoning
  • 2 cups black beans
  • 1 large sweet potato, peeled
  • 1/4 cup + 1/4 cup water
  • 5 flour tortillas
  • 1/4 cup vegan pepperjack, shredded

Directions:

Sweet Potato + Black Bean Enchiladas Sauce

  1. Cut the stems and scrape the seeds from the dried chilis. Soak in boiling water for at least 30 minutes, drain, pat dry, and set aside.
  2. Preheat oven to 425F.
  3. Make a roasting pouch with all 6 gloves of garlic, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp olive oil. Slice tops from tomatoes and quarter 1 whole yellow onion.
  4. Lay vegetables and pouch on a lined baking sheet cut-size up and sprinkle with 2 tbsp olive oil and 1 tsp salt. Roast for 20-25 minutes.
  5. Add roasted tomatoes, roasted onion, 4 roasted garlic cloves, soaked guajillo chilis, cocoa powder, and lime juice to a blender and blend until relatively smooth.
  6. Transfer blended enchilada sauce to a small saucepan and bring to boil, then reduce to simmer. Simmer until sauce has thickened slightly, about 5-7 minutes. Set aside.

Sweet Potato + Black Bean Enchiladas Filling

  • To make the frijoles con camotes filling, finely dice 1/2 red onion, sweet potato, and the remaining 1 roasted garlic clove.
  • Add to a large skillet with black beans, 1/4 cup water, and remaining 1 tbsp fajita seasoning. Cover and cook on medium-high until all water has evaporated and sweet potatoes have steamed, about 3-5 minutes, then stir and add remaining 1/4 cup water.
  • Cover until all water has evaporated, then sauté for an additional 2-3 minutes until lightly browned. Set aside.
  • Begin assembling enchiladas in one or two casserole dishes, depending on size. Add a layer of 1/2 cup enchilada sauce to the bottom, then wrap roughly 1/4 cup filling of choice into a flour tortilla and add to the dish seam-side down.
  • Repeat until dish is filled, then layer on an additional 1 cup enchilada sauce and 1/4 cup cheese.
  • Lower oven temperature to 350F and bake for 10-15 minutes, or until cheese is melted and the edges have become browned and crispy. Serve topped with sour cream, avocado, cilantro, and jalapeno cream.

Sweet Potato + Black Bean Enchiladas

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5 enchiladas

Ingredients

Sweet Potato + Black Bean Enchilada Sauce

  • 8-10 dried guajillo chilis
  • 2-3 large tomatoes
  • 1 onion yellow
  • 1 tbsp cocoa powder
  • 4 cloves garlic
  • 1 salt + 1/4 tsp
  • 1/4 tsp black pepper
  • 2 tbsp olive oil + 1/2 tsp

Black Bean + Sweet Potato Enchilada Filling

  • 1/2 onion red
  • 2 tsp lime juice
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp fajita seasoning
  • 2 cups black beans
  • 1 large sweet potato peeled
  • 1/4 cup water + 1/4 cup
  • 5 flour tortillas
  • 1/4 cup vegan pepperjack shredded

Instructions

Sweet Potato + Black Bean Enchilada Sauce

  • Cut the stems and scrape the seeds from the dried chilis. Soak in boiling water for at least 30 minutes, drain, pat dry, and set aside.
  • Preheat oven to 425F.
  • Make a roasting pouch with all 6 gloves of garlic, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp olive oil. Slice tops from tomatoes and quarter 1 whole yellow onion.
  • Lay vegetables and pouch on a lined baking sheet cut-size up and sprinkle with 2 tbsp olive oil and 1 tsp salt. Roast for 20-25 minutes.
  • Add roasted tomatoes, roasted onion, 4 roasted garlic cloves, soaked guajillo chilis, cocoa powder, and lime juice to a blender and blend until relatively smooth.
  • Transfer blended enchilada sauce to a small saucepan and bring to boil, then reduce to simmer. Simmer until sauce has thickened slightly, about 5-7 minutes. Set aside.

Black Bean + Sweet Potato Enchilada Filling

  • To make the frijoles con camotes filling, finely dice 1/2 red onion, sweet potato, and the remaining 1 roasted garlic clove.
  • Add to a large skillet with black beans, 1/4 cup water, and remaining 1 tbsp fajita seasoning. Cover and cook on medium-high until all water has evaporated and sweet potatoes have steamed, about 3-5 minutes, then stir and add remaining 1/4 cup water.
  • Cover until all water has evaporated, then sauté for an additional 2-3 minutes until lightly browned. Set aside.
  • Begin assembling enchiladas in one or two casserole dishes, depending on size. Add a layer of 1/2 cup enchilada sauce to the bottom, then wrap roughly 1/4 cup filling of choice into a flour tortilla and add to the dish seam-side down.
  • Repeat until dish is filled, then layer on an additional 1 cup enchilada sauce and 1/4 cup cheese.
  • Lower oven temperature to 350F and bake for 10-15 minutes, or until cheese is melted and the edges have become browned and crispy. Serve topped with sour cream, avocado, cilantro, and jalapeno cream.
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