{ Black Bean & Sweet Potato Enchiladas }

These are in-law and friend approved vegetarian enchiladas! They have just enough flavor and spice and always come out looking beautiful. Serve with a fresh salad and a glass of wine!

(Adapted from this recipe)

{ ingredients }

Sauce

  • 1 15-oz. can tomato sauce
  • 1 ¾ cups vegetable broth
  • 1 1/2  tsp. ancho chile powder
  • 1 1/2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. fresh or dried oregano
  • ½ tsp. chipotle chile powder

Filling 

  • EVOO
  • 1 onion, diced
  • 1 ½ 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
  • 1 chipotle chile in adobo sauce,  minced (I usually scoop a bit of the sauce in as well)
  • 1 15-oz. can black beans, rinsed and drained
  • 1 12-oz. feta cheese

Enchiladas

  • EVOO
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • ½ cup sour cream, for garnish
  • Cilantro sprigs, for garnish

 { directions }

  1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired, and set aside.
  2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté three to five minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water and bring to a boil. Reduce heat 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 the cheese, and remove from heat.
  3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-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 cheese. Bake 15 minutes.
  4. 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.
  5. Enjoy! Yum!

Makes about 8 servings. I often double this recipe and freeze the second batch after I assemble the enchiladas. Another night, I have a beautiful platter of enchiladas I just have to pop in the oven.

{ Keep cooking in Love & Light! }

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