Sweet Potato & Black Bean Enchiladas
Grand Prize Winner, Vegetarian Times Recipe Contest
Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months,” explains James McNulty. "It can be made the night before, and it travels well, so it's great for a potluck or a holiday party."
1 can (15 ounces) tomato sauce
1 3/4 cups low-sodium vegetable broth powder
1 teaspoon ancho chili powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon chipotle chili powder salt
, to taste black pepper
, to taste
1 tablespoon extra-virgin olive oil
1 small onion, diced (1 cup)
1 1/2 pounds sweet potatoes, peeled and diced (3 cups)
1 can (15 ounces) diced tomatoes, drained
1 jar (16 ounces) prepared medium salsa
2 cloves garlic, minced (2 teaspoons)
1 chipotle chile in adobo sauce, drained and minced
1 can (15 ounces) black beans, rinsed and drained
1 (12 ounces) round queso fresco, divided
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
1/2 cup sour cream, for garnish
cilantro sprigs, for garnish (optional)
To make sauce:
Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, remove from heat. Season with salt and pepper, if desired.
To make filling:
Heat oil in separate saucepan over medium heat. Add onion and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chili, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft.
Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble enchiladas:
Preheat oven to 350 degrees. Brush 13x9-inch baking dish with oil.
Spread 1/2 cup sauce in bottom of dish. Fill tortillas with filling. Roll and pack close together seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.
Adjust oven to broil. Broil enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving.
Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
Even before recorded history, cooks and healers have considered garlic a powerful — and indispensable — spice. Today, the average American consumes over 2 1/2 pounds of garlic annually. It's compatible with virtually every savory food, and is available in a number of convenient dried forms.
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As prepared, each serving contains 435 calories, 15g total fat, 20mg cholesterol, 963mg sodium, 65g total carbohydrate and 13g protein.