Sweet Potato and Black Bean Enchiladas

Sweet potatoes and black beans are two of my favorite foods, though the thought of combining the two had me wondering.  I like my sweet potatoes plain and my black beans spicy...would they be good together?   When I came across a recipe for Sweet Potato and Black Bean Enchiladas, they looked so good, I had to to give it a try.  And I'm so glad!  Whoever decided to put these two flavors together in a tasty Mexican-inspired dish is pure genius.  The sweetness and spicy pair beautifully in this dish, and the queso fresco rounds everything out quite nicely. 

I like that you can make the sauce and/or filling ahead of time, since they are the most labor intensive (by labor, I mean time to stand over the stove...they're really quite easy).  Assembly is a cinch, and then bake until warmed throughout and the cheese is all bubbly.  This recipe makes a lot, which is a very good thing ~ leftovers heat up perfectly!

Sweet Potato and Black Bean Enchiladas
Yields 8 servings

Sauce:

1 15 ounce can tomato sauce
1 1/3 cups low-sodium vegetable broth
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chipotle chile powder
Salt and pepper, to taste

Filling:

1 tablespoon canola oil
1 small yellow onion, diced (1 cup)
1 1/2 pounds sweet potatoes, peeled and diced (3 cups)
1 15 ounce can diced tomatoes, drained
16 ounces prepared medium salsa
3 cloves garlic, minced
1 chipotle chile in adobo sauce, drained and minced
1/2 cup vegetable broth (or water)
15 ounce can black beans, rinsed and drained
1 teaspoon cinnamon
10 ounce round queso fresco, divided
Cooking spray


Enchiladas:
Cooking spray for baking dish
16 16-inch corn tortillas warmed
2 limes, cut into wedges
1 avocado sliced (optional)
Sour cream (optional)
Cilantro (optional)

Directions

1. Make sauce:  Whisk all ingredients in a medium saucepan over medium heat and bring to a simmer, stirring occasionally.  Simmer until slightly thickened (about 3 to 4 minutes) and then remove from heat.
2. Make filling:  In a large saucepan, heat oil over medium heat.  Add onion and saute until softened (about 5 minutes). 
3. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and broth.  Bring to a boil.  Reduce heat to medium-low and simmer for 30 to 40 minutes, or until sweet potatoes are soft. 
4. Mash mixture with a potato masher until combined.  Add black beans and cinnamon and cook for 5 minutes, or until black beans are heated throughout.  Stir in 6 ounces of queso fresco and remove from heat.
5. Assemble and bake:  Preheat oven to 350 degrees.  Spray 13x9 baking dish with cooking spray.  Spread 1/2 cup sauce in bottom of dish.  Fill warmed tortillas with filling (about 1/3 cup), roll and pack close together, seam-side down in baking dish.  Top with remaining sauce and queso fresco.  Bake 15 minutes.
6. Broil:  Adjust oven to broil and broil enchiladas for 5 minutes, or until cheese is browned and bubbly.  Let sit for 10 minutes and then serve. 

Adapted from Vegetarian Times