This one was a request from Husband, who proudly dragged home about four pounds of sweet potatoes last week with the demand that I “do something with them.” A bit of prodding got the more specific idea of sweet potato enchiladas, so here we are.
With nothing in my recipe books that I could make with the contents of my kitchen, I decided to just wing it. I parboiled a few diced sweet potatoes, then fried them up with some red onion and a few spices. While they were cooking, I pureed a can of black beans in the food processor with some canned chipotles in adobo, some cumin and garlic, and a little water to thin it out. Once the sweet potatoes were done, I wrapped them in corn tortillas, put them in a pan, covered them with the black bean sauce, and baked until crispy on the bottom.
These actually turned out a lot better than I expected! They turned out to be a great combination of sweet/creamy from the sweet potatoes and earthy/spicy from the black bean chipotle sauce. The texture was good, too – moist and creamy, with a nice crispy bottom.
The sauce, unfortunately, turned out to be quite a bit too spicy for the kids, so I baked a few enchiladas for them in a separate pan with no sauce. My son liked it pretty well, but my daughter threw her sweet potatoes on the floor and sweetly requested more sweet potatoes to also throw on the floor. Sorry, kid, but no.
Sweet Potato Enchiladas with Chipotle Black Bean Sauce
This is more of a rough guide than anything. I liked the sweet potatoes fairly plain as a foil for the strong sauce, but it’d also be good with some peppers added with the onions or some greens to bulk it up. The sauce is pretty spicy as-is, so make sure you taste it before adding all the chipotles. I also found that the sauce yield from a whole can of black beans was a little too much for one pan of enchiladas, so count on having some leftover sauce that you can put on sandwiches or scrambled tofu or whatever.
2 pounds of sweet potatoes, diced
1 onion, chopped or sliced
1 tablespoon vegetable oil, plus extra for pan
1 14-ounce can black beans, drained and rinsed
4-5 canned chipotles in adobo sauce, plus a tablespoon or so of sauce
2-3 cloves of garlic
juice from a lime
½ teaspoon cumin
salt and pepper to taste
12-18 corn tortillas, heated briefly in the oven or microwave so they’re pliable.
lime, cilantro, green onion for serving
Preheat the oven to 375. Grease a baking dish (9×13 is about the right size).
Bring two quarts or so of water to boil in medium saucepan. Add sweet potatoes and simmer until fairly tender, then drain.
In a frying pan, cook the onion in the oil over medium heat. When it’s soft, add the sweet potatoes and season with salt and pepper. Cook them with the onion until they’re nice and soft, maybe mash them up a little if you like that sort of texture.
While sweet potatoes are cooking, put the beans, garlic, cumin, and lime juice in a food processor or blender. Add about half the chipotles and blend it up. Taste and add more chipotles if necessary. You may also need to thin it with a little water if it’s very thick.
To assemble, wrap a spoonful of sweet potatoes in each corn tortilla and arrange them in your oiled baking dish. Spoon sauce over them to cover, then bake for about 20 minutes, until the bottom is nice and crispy. Serve with lime, cilantro, and/or chopped scallions.