I believe that these are some of the best enchiladas I have ever tasted! No joke. And I think it is because of the homemade enchilada sauce. I typically just buy a jar or can of pre-made enchilada sauce to make things easy, but this is superior and it really isn’t that difficult. Even if you aren’t going to make the black bean and sweet potato filling (although you should), you need to make this sauce!
Sweet Potato & Black Bean Enchiladas
(Revised from The Veg Mom)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small red onion, diced
- 3 jalapenos, seeded and diced (3 if you like it spicy, 2 if you prefer subtle heat)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 28-oz can diced tomatoes in juice
- 1 teaspoon agave syrup
- 2 teaspoons salt
- 2 large sweet potatoes
- 1 can black beans, rinsed and drained
- 2 cloves garlic, minced
- 1/4 to 1/2 cup vegetable broth
- 2 tablespoons Taco seasoning
- 1 lime, juiced
- 1 teaspoon salt
- 8-10 medium sized tortillas
- 1/2 cup shredded colby jack or cheddar (optional if you fly vegan)
- guacamole (homemade or store bought)
In a large sauce pan over medium heat, saute the garlic. onion and chilies in the olive oil until soft, about 5 minutes.
Add the remaining ingredients, bring to a simmer and remove from heat.
When the mixture has cooled (important for taste and the blender), taste to adjust the salt if necessary. Puree in a blender until the mixture is smooth, and place back into the pot.
Peel and cube the sweet potatoes. Bring a pot of water to a boil and boil sweet potatoes until tender, about 20 minutes.
Drain sweet potatoes and place back in pot.
Over medium heat, add the black beans and garlic and about 1/4 cup of veggie broth. Cook until the veggie broth is absorbed, mashing the sweet potatoes and black beans.
Keep adding veggie broth 2 tablespoons at a time and mashing the sweet potato and black bean mixture until there are not more large chunks of sweet potato, and all the broth has been absorbed. Turn off the heat and add the rest of the ingredients. Taste and adjust seasoning if needed.
Preheat oven to 375 degrees F. In a 9x13” baking dish, spread about 1/4 of the enchilada sauce all over the bottom.
For each tortilla, fill with the potato and bean mixture. Don’t be shy to pile a lot on each one, the roll it up.
Place seam side down in the baking dish. Once you are done filling the tortillas, spread the enchilada sauce over the top… ALL of it. Top with cheese if you please.
Bake for 25 minutes. Remove from the oven and allow to cool for about 10 minutes.
Serve with lots of guacamole and enjoy!
The warm and spiciness of the sauce and the cool creaminess of the guacamole is just mouthwatering. #WINNER