Sweet Potato & Black Bean Enchiladas
Grand Prize Winner, Vegetarian Times Recipe Contest
Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. "My wife and I eat this dish a lot in the fall and winter months,” explains James McNulty. "It can be made the night before, and it travels well, so it's great for a potluck or a holiday party."
1 can (15 ounces) tomato sauce
1 3/4 cups low-sodium vegetable broth
1 teaspoon ancho chili powder
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon chipotle chili powder salt
, to taste black pepper
, to taste
1 tablespoon extra-virgin olive oil
1 small onion, diced (1 cup)
1 1/2 pounds sweet potatoes, peeled and diced (3 cups)
1 can (15 ounces) diced tomatoes, drained
1 jar (16 ounces) prepared medium salsa
2 cloves garlic, minced (2 teaspoons)
1 chipotle chile in adobo sauce, drained and minced
1 can (15 ounces) black beans, rinsed and drained
1 (12 ounces) round queso fresco, divided
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)
To make sauce:
Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, remove from heat. Season with salt and pepper, if desired.
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 chili, 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.
To assemble enchiladas:
Preheat oven to 350 degrees. Brush 13x9-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.
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.
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As prepared, each serving contains 435 calories, 15g total fat, 20mg cholesterol, 963mg sodium, 65g total carbohydrate and 13g protein.