Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas
 
Serves: 8
Ingredients
  • Sauce
  • 1 15-oz. can tomato sauce
  • 1¾ cups vegetable broth
  • 1 tsp. ancho chile powder
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ½ tsp. chipotle chile powder
  • Filling
  • 1 Tbs. extra virgin olive oil
  • 1 small onion, diced (1 cup)
  • 1½ lb. sweet potatoes, peeled and diced (3 cups)
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-oz. jar prepared medium salsa
  • 2 cloves garlic, minced (2 tsp.)
  • 1 chipotle chile in adobo sauce, drained and minced
  • 1 15-oz. can black beans, rinsed and drained
  • 1 12-oz. round queso fresco, divided
  • Enchiladas
  • Extra virgin olive oil, for brushing baking dish
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges, for garnish
  • 1 avocado, sliced, for garnish
  • ½ cup sour cream, for garnish
  • Cilantro sprigs, for garnish, optional
Instructions
  1. To make sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
  2. Season with salt and pepper, if desired.
  3. To make filling: Heat oil in separate saucepan over medium heat.
  4. Add onion, and sauté 3 to 5 minutes, or until soft.
  5. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and ½ cup water; bring to a boil.
  6. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
  7. Mash mixture with potato masher until combined.
  8. Add black beans, and cook 5 minutes.
  9. Stir in half of queso fresco, and remove from heat.
  10. To assemble enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil.
  11. Spread ½ cup sauce in bottom of dish.
  12. Fill tortillas with Filling.
  13. Roll, and pack close together seam-side down in baking dish.
  14. Top with remaining Sauce and queso fresco.
  15. Bake 15 minutes.
  16. Adjust oven to broil.
  17. Broil enchiladas 5 minutes, or until cheese is browned and bubbly.
  18. Let rest 10 minutes before serving.
  19. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
Nutrition Information
Calories: 435,  Fat: 15 g.,  Carbohydrates: 65 Sugar: 11g.  Sodium: 963 Fiber: 11 Protein: 10 g.
 

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