Sweet Potato Enchiladas

  • Yield: 8 servings


Enchilada Sauce:
1cup water
1 dried ancho chili, stems and seeds removed
2medium tomatoes, chopped
1 red bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1teaspoon dried marjoram
1teaspoon ground allspice
Nonstick cooking spray
1 bay leaf
To complete the enchiladas:
Nonstick cooking spray
1 (15-ounce) can black beans, drained
Juice of 1 lime
2 garlic cloves, minced
2cups chopped cilantro, divided
Salt and black pepper
2 sweet potatoes
1teaspoon sour cream
1large sweet onion, thinly sliced
1teaspoon butter
2teaspoons olive oil, divided
1/4cup diced onion
2 fresh serrano chili peppers, diced
1 fresh poblano pepper, diced
2 garlic cloves, minced
1/2teaspoon cinnamon
16 corn tortillas
2ounces sharp Cheddar cheese, grated
2ounces mozzarella cheese, grated


  1. To make the enchilada sauce: Bring 1 cup of water to a boil in a small saucepan over high heat. When the water boils, cover the ancho chili with the boiling water in small bowl. Let stand for about 10 to 15 minutes, or until the chili has softened. Drain and place in a blender.
  2. Add the tomatoes, bell pepper, onion, garlic, marjoram and allspice to the blender. Blend until almost smooth.
  3. Prepare a small skillet with a light layer of cooking spray. Place over medium heat and pour in the sauce. Add the bay leaf and cook for 3 to 5 minutes, or until thickened. Season with salt to taste and set aside.
  4. To complete the sweet potato enchiladas: Preheat oven to 400F. Prepare a 13x 9-inch casserole dish with a light layer of cooking spray.
  5. Place the black beans in a large bowl. Season with the lime juice, 1/2 cup cilantro and salt and pepper to taste. Stir until combined and set aside.
  6. Scrub the sweet potatoes, poke a few times with a fork and wrap in foil. Bake for 25 minutes, or until tender when pierced with a fork. Set aside to cool. Keep the oven on to heat the tortillas.
  7. When sweet potatoes have cooled, cut them in half and scoop out the insides into a large bowl. Add the sour cream and mash with a fork to combine.
  8. Place the butter and 1 of the teaspoons olive oil in a medium sauté pan over medium heat. Add the sliced onion, season with salt and pepper to taste and sauté for 10 minutes, or until the onions are limp. Reduce heat to low and cook onions for another 10 minutes, or until they have broken down completely and are caramelized. Remove from heat and set aside.
  9. While the sliced onions are caramelizing, place the remaining teaspoon olive oil, diced onion, Poblano, Serranos and garlic into a medium saucepan over medium-high heat. Season with salt and pepper to taste and sauté for 7 minutes, or until the veggies begin to soften. Turn heat down to low, season with cinnamon, add the enchilada sauce and simmer for 15 minutes.
  10. Sprinkle a little water over the tortillas and place in a single layer in the oven for 2 to 4 minutes, or until soft. Set aside on a plate and cover with a clean towel. Keep the oven on for baking the enchiladas.
  11. Scoop a heaping tablespoon of sweet potato mixture into each tortilla, followed by a heaping tablespoon of black beans and a tablespoon of caramelized onions. Roll up and place closed side down into the casserole dish. Repeat until you are out of tortillas and filling, placing each enchilada in rows in the casserole dish.
  12. Pour the enchilada sauce over the tortillas and sprinkle with the cheeses. Bake for 15 minutes, or until the cheese and sauce is bubbling. Garnish with cilantro leaves.

Recipe by Melissa of Foodistacourtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 290
  • Fat 8g
  • Saturated Fat 3g
  • Cholesterol 15mg
  • Sodium 139mg
  • Potassium 642mg
  • Carbohydrate 47g
  • Fiber 10g
  • Sugars 5g
  • Protein 12g