Sweet Potato and Black Bean Enchiladas
photo by MollynniumFalcon
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
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4
ingredients
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Filling
- 1 (15 ounce) can black beans, rinsed, drained
- 4 garlic cloves, minced
- 1 fresh lime juice
- 2 cups sweet potatoes, cooked, and diced
- 1⁄2 cup mild green chili, roasted and chopped
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- salt
- black pepper
- 2 tablespoons fresh cilantro, chopped
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Sauce
- 1 - 1 1⁄2 cup mole, sauce (Mole Sauce (Chocolate Based))
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Assembly
- 2 -4 tablespoons vegetable oil, as needed
- 8 corn tortillas
- 4 ounces low-fat monterey jack cheese, shredded
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.
Reviews
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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
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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!
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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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