These enchiladas are a definite “make again.” I had been thinking about how to use a seldom-found can of black beans and thought they’d pair well with sweet potatoes in something Mexican-inspired. But I didn’t feel like making tacos; I was in the mood for a warm, cheesy-chewy something. Enchiladas!
The sweet potato, black bean, and mozzarella enchiladas are my own creation; the sauce is inspired by edible perspective. The result was just what I had been hoping for: sweet potato contrasts beautifully with the tangy sauce and a bite of cool guacamole. Beans and cheese contribute protein and bind it all together. The enchiladas are also easy and quick to put together — we had dinner on the table in less than an hour.
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Sweet Potato, Black Bean & Mozzarella Enchiladas (makes 8 enchiladas, enough for 3-4 people; sauce adapted from edible perspective)
- Sweet Potato-Black Bean filling:
- 1 onion, peeled & sliced thinly
- 1 tsp cumin, ground
- 1/4 tsp cayenne pepper
- to taste: salt & pepper
- 1 large sweet potato, diced very small
- 1 can black beans
- Enchilada sauce:
- 600g tomato sauce/passata
- 1/3 cup tomato paste
- 1/2 cup water
- 1 onion, chopped roughly
- 2-3 garlic cloves, minced
- 1 tbsp ground sweet pepper/paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 8 flour tortillas
- 300g grated mozzarella cheese
- Guacamole, for serving
- Make sweet potato-black bean filling: Sauté sliced onion in some neutral oil over medium heat until it begins to soften, 3-4 minutes. Add the spices and diced sweet potato; stir to combine. Cover the pan and let the sweet potato cook, stirring occasionally, until soft, 15-20 minutes. Stir in the black beans and turn the heat to low.
- While the sweet potatoes are cooking, make the sauce: combine all the ingredients in a small saucepan and puree with an immersion blender, then bring to a boil and let simmer for 10-15 minutes.
- Preheat the oven to 180C and grab your largest baking dish.
- Assemble enchiladas: Scoop ~1/2 cup of sweet potato-black bean filling into a tortilla, sprinkle with mozzarella, then roll tightly and put into the baking dish. Repeat until you’ve used all the tortillas and/or filling — they should be nestled tightly together in the dish. Pour as much sauce as you want over the rolled tortillas (we ended up with extra sauce) and sprinkle the rest of the mozzarella over the top.
- Bake enchiladas for 10-15 minutes or until the cheese is nicely browned. (While the enchiladas are baking, make guacamole.) Serve hot with a big scoop of guac and/or sour cream.