I love sweet potatoes and I love enchiladas (actually, all types of Mexican style foods), so deciding to whip up sweet potato black bean enchiladas a few weeks ago was a no-brainer.
Mark has made both sweet potato tacos and enchiladas for me before, and since they’re fairly simple and pretty versatile (meaning, you can pretty much stuff ’em with anything you want) I decided to create my own version without using a recipe.
The only thing I did follow a recipe for was the sauce. I included everything you need to know to make it below, as well as a link to the recipe that I used.
In my search for a sauce recipe I found that there are a lot of different ways that you can make enchilada sauce, but since I only had tomato paste on hand, I opted for one that used that, instead of tomato sauce, which it seems is more traditional.
I really enjoyed the taste of this one, though. However, if you have the time and want to experiment with others out there on the web, go right ahead!
For Mark and myself, I made six enchiladas, but as I noted below, I’d think that you can fit more into the same sized pan that I used (9×7) if you roll them up a little bit tighter. Of course, there’s also the option of using a bigger pan or making another batch. The world is your oyster. (Just remember that you may need an extra sweet potato or two if you want to increase the number of enchiladas.)
Sweet Potato Black Bean Enchiladas
1 or 2 sweet potatoes, boiled and mashed
1 can black beans
1 bag shredded cheese (taco blend)
For the sauce (recipe via Budget Bytes):
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chili powder (or taco seasoning, which is what I used)
2 cups water (I used less, about 1 and a half cups)
3 ounces tomato paste
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1. Preheat the oven to 350 degrees F and oil a 9×7 Pyrex backing dish.
2. Prepare the sauce. Over medium heat and in a medium pot add the vegetable oil, flour, and chili powder. Whisk the ingredients until the mixture starts to bubble. After it starts to bubble, heat for one more minute and continue to whisk. Next, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until it becomes smooth. Bring the sauce to a simmer (now it will begin to thicken slightly). Remove from heat and add salt to taste.
3. Sprinkle cumin, garlic powder and cayenne pepper into the mashed sweet potato and mix. (I used a few dashes of each, but you can use more or less depending on how much spice/flavor you’d like.)
4. Fill a tortilla with mashed sweet potato, about 2 tablespoons of black beans (or more if you prefer), a small handful of shredded cheese, and about 2 or 3 tablespoons of sauce. Wrap and place in oiled dish. (Repeat until you’ve filled the dish with enchiladas. I was able to fit about six in the pan, but I imagine you could fit more if you wrap them tighter… Or use a bigger pan.)
5. Sprinkle more cheese on top of the wrapped enchiladas and then drizzle with remaining sauce.
6. Bake the enchiladas for about 20 minutes then serve.