Name: Sweet Potato and Black Bean Enchiladas
Prep time: 70 min
Total time: 70 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 cup red enchilada sauce, homemade or canned, recipe follows; 1 tsp olive oil; 3 cloves garlic, minced; 1 small onion, diced; 1 jalapeño, seeded and diced; 2 ½ cups sweet potatoes (about 1 large), peeled and cut into 1/2" cubes; 1 10-oz can diced tomatoes with green chiles, such as Rotel; 1 ½ cups canned reduced-sodium black beans, rinsed and drained; ¼ cup fresh cilantro, plus more for garnishing; 1 tsp ground cumin; ½ tsp chili powder; Kosher salt and freshly ground black pepper; 10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory; 2 cups reduced-fat shredded Mexican cheese; Reduced-fat sour cream, for serving, optional; 2 tbsp vegetable oil; 2 cloves garlic, minced; 1 ½ cups tomato sauce; ¾ cup reduced-sodium chicken broth; ½ tsp chipotle chile powder; ½ tsp ground cumin; 1 - 3 chipotle chiles in adobo sauce, chopped; Kosher salt and freshly ground black pepper

Prep Time

1h 10 min

Yields

5 servings

A scrumptious vegetarian main that the entire family will love.

ingredients

cup red enchilada sauce, homemade or canned, recipe follows

tsp olive oil

cloves garlic, minced

small onion, diced

jalapeño, seeded and diced

2 ½

cups sweet potatoes (about 1 large), peeled and cut into 1/2" cubes

1 10-oz

can diced tomatoes with green chiles, such as Rotel

1 ½

cups canned reduced-sodium black beans, rinsed and drained

cup fresh cilantro, plus more for garnishing

tsp ground cumin

tsp chili powder

Kosher salt and freshly ground black pepper

medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory

cups reduced-fat shredded Mexican cheese

Reduced-fat sour cream, for serving, optional

Red Enchilada Sauce

tbsp vegetable oil

cloves garlic, minced

1 ½

cups tomato sauce

cup reduced-sodium chicken broth

tsp chipotle chile powder

tsp ground cumin

- 3 chipotle chiles in adobo sauce, chopped

Kosher salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400ºF. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.

Step 2

Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.

Step 3

Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.

Step 4

Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.

Step 5

Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.

Step 6

In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

Rate Recipe

My rating for Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

ingredients

Red Enchilada Sauce

directions

Rate Recipe

Get the Food Network Canada Newsletter