Sweet Potato Black Bean Enchiladas
A sweet twist on the classic enchilada.
- 15 Oz Tomato Sauce Low sodium
- 8 Oz Chopped Green Chilies
- 3 Garlic Cloves Minced
- 2/3 Cup Water
- 1 Chipotle in Adobo, Sauce Chopped
- 3 Tbsp Chili Powder
- 1 Tsp Oregano
- 1/2 Tsp Cumin
- 1 Tbsp Sugar
- 1 Tbsp Olive Oil
- 1 Onion Diced
- 1 Red Pepper Diced
- 1 Jalapeno Deseeded; Minced
- 2 Sweet Potatoes Roasted
- 15 Oz Black Beans Rinsed; Drained
- 2 Cups Cheddar Cheese Shredded; Low sodium
- 12 Corn Tortillas 6-inch
- Tip: Omit any or all of the spicy peppers for a milder, sweeter flavor.
Preheat oven to 375.
Place tomato sauce, green chilies, 2 cloves of garlic, water, chipotle, 2 tablespoons chili powder, oregano, sugar, and cumin in a blender and process until completely smooth. Place mixture in saucepan and simmer for 10 minutes.
Heat oil in sauté pan. Cook onions and red pepper until soft, about ten minutes. Add in remaining clove of garlic and jalapeno. Cook for an additional 3 minutes.
Stir in black beans and 1 tablespoon chili powder. Remove from heat. Scrape roasted sweet potatoes from their skins and add to pan. Stir to mix. Add in 1 cup of cheddar cheese and incorporate.
Dip one tortilla into enchilada sauce, shaking off any excess. Place 1/12 of filling into corn tortilla and roll. Place in baking pan seam side down. Repeat with the rest of the tortillas.
Bake for 15 minutes. Serve warm.
- Total Fat:
- Saturated Fat:
- Total Carbohydrate:
- Dietary Fiber: