You guys know how much I love Mexican and Mexican-inspired food. It’s how I really got involved with cooking to begin with! Mexican dishes like enchiladas are the perfect jumping-off point to get creative and play around with different flavor combinations and profiles which is exactly what brought me to these.

These sweet potato and black bean enchiladas are a great vegetarian option that doesn’t skimp on spice or flavor. Sweet potato and black bean is one of my favorite combinations and I literally eat the pair for breakfast, lunch, and dinner.

These enchiladas are spicy, cheesey, and oh so satisfying.

Ingredients

Enchiladas

• Approximately 4 cups sweet potato, diced
• 1 15oz can of black beans, drained
• 1 4oz can of diced Hatch chiles
• 4 cloves of garlic, minced
• Salt and pepper
• About a cup of shredded cheddar

Enchilada sauce

• 1 15oz can of tomato sauce
• 2 TBSP of tomato paste
• 1 TBSP hot sauce, I use Tapatio
• 3 cloves garlic, minced
• 1/2 cup water
• 1 TBSP cumin*
• 1 TBSP chili powder*
• Salt and pepper to taste

Instructions

Classification: Weeknight/weekend

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 4-6

• Coat a pan with olive oil and bring to medium heat.
• Add the garlic and chiles and cook for 2-3 minutes.
• Add the sweet potatoes, toss with the garlic and chiles, and season with salt and pepper.
• Cook the potatoes until fork tender, about 15 minutes, stirring frequently. If the potatoes begin to stick you can add a splash or two of veggie stock or water. *
• As the potatoes cook, put all of the enchilada sauce ingredients in a bowl and mix until combined. Taste and adjust seasoning as needed.
• Take the potato mixture off the burner and mix in the black beans and one cup of the sauce until completely combined.
• Preheat the oven to 350 degrees.
• Wrap the tortillas in damp paper towels and heat in the microwave for 20-30 seconds until soft enough to roll.
• Scoop 2-3 spoonfuls of the sweet potato/black bean mixture into each tortilla, add a sprinkling of cheese, and fold the two sides in and flip each enchilada over and tuck into a lightly greased baking sheet. See photos for roll reference!
• After a tray is complete ladle the sauce across the enchiladas and top with cheese.
• Bake in the oven for 25-30 minutes.

Tips

• I barely measure when I’m using spices like cumin or chili powder so feel free to adjust to your own preferences here because honestly my sauce comes out slightly differently every time.
• If you would rather roast the sweet potatoes, have leftovers you want to use, or prefer to boil them, all of that works fine here! Just skip the cooking instructions and toss with the chiles, garlic, black beans and sauce.