Black Bean and Sweet Potato Enchiladas
Corn tortillas rolled around roasted sweet potato and black beans, baked under a chile-spiced tomato sauce and Monterey Jack. Mashing the filling keeps the rolls from falling apart.
- 1
Heat the oven to 400°F. Toss the sweet potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt on a rimmed baking sheet and roast for 25 minutes, until tender and browned at the edges.
- 2
While they roast, heat the remaining oil in a saucepan over medium heat. Cook the onion for 5 minutes, then add the garlic, chili powder, cumin, and oregano and stir for 30 seconds.
- 3
Add the tomato sauce, broth, and remaining salt. Simmer for 10 minutes, until the sauce thickens enough to coat a spoon.
- 4
Coarsely mash the roasted sweet potatoes with the black beans and 1/2 cup of the sauce. Reduce the oven to 375°F.
- 5
Spread 1/2 cup of the sauce over the bottom of a 9-by-13-inch baking dish. Warm the tortillas in a dry skillet for about 15 seconds a side so they roll without cracking.
- 6
Fill each tortilla with about 1/3 cup of the sweet potato mixture, roll it up, and set it seam side down in the dish.
- 7
Pour the remaining sauce over the enchiladas and scatter the Monterey Jack on top. Bake for 20 minutes, until the cheese melts and the sauce bubbles at the edges.
- 8
Let the dish rest 5 minutes so the filling sets, scatter the cilantro over, and serve.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (15 ounce) can tomato sauce
- 1 1/2 cups vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 12 corn tortillas
- 8 ounces Monterey Jack, shredded
- 1/4 cup cilantro, chopped
Instructions
- 1
Heat the oven to 400°F. Toss the sweet potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt on a rimmed baking sheet and roast for 25 minutes, until tender and browned at the edges.
- 2
While they roast, heat the remaining oil in a saucepan over medium heat. Cook the onion for 5 minutes, then add the garlic, chili powder, cumin, and oregano and stir for 30 seconds.
- 3
Add the tomato sauce, broth, and remaining salt. Simmer for 10 minutes, until the sauce thickens enough to coat a spoon.
- 4
Coarsely mash the roasted sweet potatoes with the black beans and 1/2 cup of the sauce. Reduce the oven to 375°F.
- 5
Spread 1/2 cup of the sauce over the bottom of a 9-by-13-inch baking dish. Warm the tortillas in a dry skillet for about 15 seconds a side so they roll without cracking.
- 6
Fill each tortilla with about 1/3 cup of the sweet potato mixture, roll it up, and set it seam side down in the dish.
- 7
Pour the remaining sauce over the enchiladas and scatter the Monterey Jack on top. Bake for 20 minutes, until the cheese melts and the sauce bubbles at the edges.
- 8
Let the dish rest 5 minutes so the filling sets, scatter the cilantro over, and serve.