Sweet Potato + Black Bean Enchiladas<\/h2>\n

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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>

Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>

Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n

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Course: <\/span>Main Course<\/span><\/div>

Cuisine: <\/span>American, Mexican<\/span><\/div><\/div>\n

Servings: <\/span>5<\/span> enchiladas<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Sweet Potato + Black Bean Enchilada Sauce<\/h4>

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

  Black Bean + Sweet Potato Enchilada Filling<\/h4>

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

    Instructions<\/h3>

    Sweet Potato + Black Bean Enchilada Sauce<\/h4>

    • 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.<\/div><\/li>
    • Preheat oven to 425F.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div>

      Black Bean + Sweet Potato Enchilada Filling<\/h4>

      • To make the frijoles con camotes filling, finely dice 1\/2 red onion, sweet potato, and the remaining 1 roasted garlic clove.<\/div><\/li>
      • 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.<\/div><\/li>
      • Cover until all water has evaporated, then saut\u00e9 for an additional 2-3 minutes until lightly browned. Set aside.<\/div><\/li>
      • 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.<\/div><\/li>
      • Repeat until dish is filled, then layer on an additional 1 cup enchilada sauce and 1\/4 cup cheese.<\/div><\/li>
      • 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.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"This sweet potato and black bean enchilada recipe took longer to “perfect” than any other recipes I’ve tried…\n","protected":false},"author":1,"featured_media":976,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[87,602,95],"tags":[486,497,496,462,464,457,416,466,556,51,42],"yoast_head":"\n