Sweet Potato and Black Bean Enchiladas

I hope you all had a fabulous weekend basking in the hot, hot heat. I’m still loving it up and enjoying the spontaneous clap of thunder in the background although my dogs would disagree. They really are not fans of loud noises and between the fireworks on Sunday and the thunder of Monday night, they have had enough.

With July 4th coming up, I’m sure a lot of my south of the boarder food lovers are looking forward to BBQ treats. Maybe some potato salad (Traditional, Salt & Vinegar, Vegan Tahini and Chickpea)? Definitely some beer!

This recipe goes out to Rebecca for inspiring me to roast my veggies and make my own mole. I am hoping if you want to make something special this weekend, that isn’t BBQ related, you may consider making these enchiladas. The photos do not do these enchiladas justice.To defend myself it was cloudy/rained for a few days while trying to take them and even though they are amazing, by nature they are not photogenic. You are just going to have to trust me. The filling is simple and satisfying. It’s not overly seasoned and really lets the mole be the star. The texture is hearty, a little bit sweet which both complements and balances spicy and smoky mole. It’s comfort food at its best. This recipe makes 15 small enchiladas with extra mole left for dipping.

Sweet Potato, Corn and Black Bean Enchiladas

the filling

  • 2 large sweet potatoes, wash peeled and roasted
  • 1 can of black beans, rinsed and drained
  • 1 small onion, diced
  • 1 green pepper, diced
  • 3 large garlic cloves, peeled and minced
  • 1/2 cup of frozen corn
  • salt and pepper to taste
  • 3 tbs olive oil (1-2 tbs for roasting the sweet potatoes, 1 tbs for frying onions)
additional ingredients
  • 15 small whole grain flour or corn tortillas
  • 1 recipe of chipotle mole sauce
  • 2 -3 cups of cheese, optional (montery jack, extra-old white cheddar, mozzarella, or daiya)


Pre-heat oven to 350.

Peel, and cube your sweet potatoes, toss in a tablespoon of olive oil and season with salt and pepper. Place sweet potatoes on a baking sheet and roast in the oven for about 20-25 minutes turning once in the middle of the cooking process. When the potatoes are soft and browned, place in a large bowl to cool.

Peel and dice onions, seed and dice green pepper and mince garlic. In a large sautee pan, heat olive oil over medium heat. Add onions and cook for about 3-5 minutes until they start to soften. Add green peppers and frozen corn and cook for an additional 2-3 minutes. Add garlic and season with salt and pepper. Set aside to cool.

Rinse and drain a can of black beans and add to the roasted sweet potatoes. With your hands or a potato masher, roughly mash the mixture. Preferably you want about half of the potato and black beans to be whole, and half to be mixed in.

Add sauteed onion and green pepper mixture and combine with spoon.

Preheat oven to 350.

Prepare a large glass making dish with cooking spray. I used two dishes because my 9×13 wasn’t enough room for all of the enchiladas.

Heat a large non-stick skillet over medium. Remove tortillas and heat through one at a time about 20-30 seconds on each side. As you take one out to fill with the mixture, add the next to the pan. This gives the tortillas a toasted taste and makes them easier to wrap the filling in.

Once you have a heated tortilla, place on a plate and add two heaping tablespoons of filling in the centre. Fold tortilla lip over the filling, fold left and right sides and then roll/turn tortilla away from you to ‘roll up’. Place seal side down in baking dish and repeat 14 more times.

You certainly do not need to use cheese, I find the texture and flavor of these enchiladas are satisfying enough without it. However, if you would like to use cheese (vegetarian or vegan) grate some and set aside.

Cover the enchiladas with warmed mole. They do not need to be drowned in the sauce, but no bare tortilla should be showing.

Cover with cheese (optional) and place in the oven to bake for 20 minutes. If you added cheese, turn the oven on broil for an additional 5-8 minutes until cheese is bubbly and browned. If you decided to be cheese free, bake an additional 5 minutes so the total baking time will be about 25 minutes. Remove from oven and let stand 5-10 minutes before serving.

Serve to a hungry crowd with extra mole, fresh avocado, light beer and a smile.

Or just get real close to it and inspect it’s perfection.

Eat up!


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