Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

You will need about 28 oz of enchilada sauce. Our homemade version is easy and highly recommended, but your favorite store-bought version can also be used.

Makes 10 enchiladas (about 5 servings)

Tortillas

  • 10 corn tortillas

Filling

  • 2 sweet potatoes, scrubbed (skin on)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 2 cups chopped kale (or spinach, or other favorite green)
  • 2 tablespoons water
  • 1 (15-ounce can) black beans (or pinto beans), drained
  • 1/4 cup enchilada sauce (from recipe below or store-bought)

Sauce (or 24 oz store-bought)

  • 2 medium onions, finely diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) tomato puree
  • 1 can (14 oz) chopped tomatoes
  • 1 can (2 oz) sliced black olives
  • 1 cup vegetable broth
  • 1 ½ tablespoons chili powder
  • 1 ½ tablespoon ground cumin
  • 1-2 jalapeno peppers, diced (or more to taste)

Serving (optional)

  • Avocado crema
  • Chopped cilantro

 

Instructions

Sauce

  1. In skillet, sauté 1 cup onion in 2 T water. When softened, add garlic, jalapenos, chili powder, tomato puree, chopped tomatoes, broth, cumin, and 2/3 of olives. Reduce slightly over low heat.

Filling

  1. Boil (or microwave whole sweet potatoes until tender. Cool, peel skin and cut into ¾ inch cubes.
  2. Preheat oven to 350 degrees F and position a rack in the middle of the oven.
  3. In the meantime, wilt the kale in a large skillet over medium heat with 2 Tbsp (30 ml) water, covering to steam for about 4-5 minutes (or place on a plate and microwave for 60 seconds to wilt). Kale should be slightly softened but still bright green. Uncover and set aside. Set aside, uncovered.
  4. Add drained black beans to a mixing bowl with steamed kale. Add ¼ cup of enchilada sauce and stir to combine, mashing beans slightly.

Assembling and Cooking

  1. Soften tortillas for easier rolling by heating individually in a small skillet or wrapping tortillas in damp cloth towel and microwaving about 30 seconds.
  2. Spread one third of the enchilada sauce evenly in the bottom of a 9×13-inch (or similar) baking dish.
  3. Place one corn tortilla down in the sauce-coated baking dish, then flip to coat the other side. Fill with ~1/4 cup of the bean and kale mixture, lay 3-4 sweet potato dices along the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Extra filling can be arranged at the edges of the dish. 
  4. Pour remaining enchilada sauce over the top of the enchiladas, down the middle. Note:For drier enchiladas, use less sauce. More sauce will result in more tender and moister tortillas.
  5. Top with remaining sliced olives.
  6. Bake at 350 degrees F for 10 minutes covered and 10 minutes uncovered, or until warmed through. Top with desired toppings and serve.

Storing

For batch cooking and freezing:

  1. After cooking, cover the dish tightly and freeze for up to 1 month.
  2. Defrost and reheat in a 350-degree F oven for 15-20 minutes or until warmed through.