Sweet Potato and Black Bean Enchiladas

"Was wanting a vegetarian mole enchilada and this is what I came up with."
 
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photo by MollynniumFalcon photo by MollynniumFalcon
photo by MollynniumFalcon
photo by MollynniumFalcon photo by MollynniumFalcon
photo by Chef PotPie photo by Chef PotPie
photo by Starrynews photo by Starrynews
Ready In:
45mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.
  • Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
  • Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
  • To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
  • Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
  • Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Questions & Replies

  1. What happened to the cilantro? Cooking 101 says never to cook cilantro. You lose the flavor of it. I want to believe you wanted to tell me to sprinkle the cilantro on top of it right before serving but its in the filing section of the recipe. That can't be right..... right?
     
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Reviews

  1. Oh. My. Goodness. Making this was a comedy of errors, for me -- I didn't have cilantro, then I ran out of chili powder, then I had the recipe half-made and waiting in the 'fridge and didn't have the time/energy to finish it. Finally, a week later, I got around to assembling the darn thing, and let me tell you, it was 1000% worth the time and effort (which are non-trivial, true story). We had one enchilada each with a side or roasted veggies and some fruit salad, and it was delicious, filling, and satisfying. So, so good. This is going to become a frequent flyer in our household! Thank you so much for posting it. <3
     
    • Review photo by MollynniumFalcon
  2. You have a real winner here, Deb! I love mole sauce, and it went perfectly with the sweet potato and black bean combo. I roasted the sweet potato with some olive oil and the cumin and chili powder. I omitted the salt (personal preference). We really enjoyed it. Thanks for sharing!
     
  3. So I planned to make mole sauce but it just didn't happen - so I just used my favorite red enchilada sauce (from a recipe here on Zaar). That said, DO NOT use red sauce with this recipe - it does not work well. I actually only cooked half the recipe (in 4 tortillas) and then froze the other half to use another time - and next time I will certainly make it with your mole :) The filling is wonderful and creamy and was an excellent way to use up some roast sweet potatoes that I had leftover from dinner the other night. Thanks for posting!
     
  4. Whoever would have thought? Sweet potatoes, black beans, chilies. I wouldn't have, but we LOVED this recipe. These flavors and that of the mole all combined to make a heavenly dish! Made for ZWT 7 - Shady Ladies. But I will make this again!
     
  5. As much as I enjoy corn, I don't usually work with corn tortillas, but in this recipe I did & followed the ingredients right on down! Your enchiladas are outstanding, & I really enjoyed the sweet potatoes used! This is certainly a recipe I'll be making again! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits Tag]
     
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