Sweet potato and black bean enchiladas

The flavors and textures of this recipe are fantastic! It can be made the night before and it travels well, so it's great for a potluck or a holiday party. The chipotle chile in adobe sauce is fairly easy to find...I did not think it would be. Make sure you use only one if don't like spicy food. I added two and it had a kick to it. My daughter added a bunch of sour cream and she was fine. The queso gets melty and chewy when broiled ! Hmmm Hmmmm! The kids enjoyed it and my husband loved it. To top it alllllll  I think I am getting better and better at photography! Soon I will be confident enough to post my pictures in the beginning of the recipe rather than at the end!! Please make comments and let me know what you think :) I loved it when my sister called me to check which picture (in one of my previous posts) was mine!! Proud moment!

Recipe courtesy of Vegetarian times.

1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. Simply Organic chili powder
1 tsp. Simply Organic garlic powder
1 tsp. Simply Organic onion powder
1 tsp. Simply Organic dried oregano
1/2 tsp. Simply Organic chipotle chile powder


1 Tbs. Spectrum extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can Eden Organic black beans, rinsed and drained
1 12-oz. round queso fresco, divided


Spectrum extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges, for garnish
1 avocado, sliced, for garnish
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
3. To assemble Enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

PER serving (2 ENCHILADAS): 435 CAL; 13 G PROT; 15 G TOTAL FAT (5 G SAT FAT); 65 G CARB; 20 MG CHOL; 963 MG SOD; 11 G FIBER; 11 G SUGARS  


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