Sweet Potato Black Bean Poblano Enchiladas
User Reviews
5.0
18 reviews
Excellent
Sweet Potato Black Bean Poblano Enchiladas
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You won't even miss the meat with these vegetarian enchiladas. Black beans, sweet potatoes, and roasted poblano chilies wrapped in corn tortillas and drizzled with salsa verde and cheese.
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Ingredients
- 3 - 4 sweet potatoes medium-sized
- 1 - 2 Poblano Chiles or Jalapeno Peppers also known as Pasilla, roasted and peeled
- 1 teaspoon honey
- (1) 14-ounce can black beans drained
- 1/4 red onion finely diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1 teaspoon salt
- 8 - 10 corn tortillas uncooked, if possible
- 15 - 16 ounces salsa verde refrigerated section of grocery store
- 2 - 3 cups Mexican cheese blend
Optional:
- avocado as a garnish on top
- light sour cream
- cilantro
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Instructions
- Pierce sweet potatoes with a fork. Cook in the microwave on high or 5-8 minutes, depending on the size of the sweet potatoes. Set aside. May also roast in the oven. Once slightly cooled, peel potatoes and place in a bowl to mash.
- Heat oven to 400 degrees. Place poblano chile on oven rack and cook for 10-12 minutes, or until the inside is soft and the outside skin can easily be peeled. After the poblanos have been peeled, chop into bite-size pieces and drizzle with a touch of honey and salt. *If you use jalapeno peppers, you don't need to roast them if you are short on time. Finely dice the jalapenos and remove the seeds and inner ribbing for less heat.
- Finely dice the red onion.
- Drain the liquid off of the black beans before adding it to the sweet potato filling.
- In a large bowl, combine sweet potatoes, poblanos, honey, red onion, black beans, chili powder, cumin, and salt.
- Heat the corn tortillas. When you place the corn tortillas over medium-low heat, they become pliable and easy to roll up.
- Spread 1 - 2 Tablespoons of salsa verde in the bottom of baking dish. Place a generous amount of sweet potato filling into each corn tortilla. Sprinkle with Mexcian cheeses. Roll up seam side down.
- Top with salsa verde and Mexican cheeses. Once you add the cheese, cover the dish with foil to allow the filling to warm without browning the top too much.
- Bake for 18-20 minutes. Remove the foil and continue to cook for 5-10 minutes longer, or until the cheese is bubbly.
- Top with fresh avocado and light sour cream, if so desired. If the poblano spice is too much for some people, have a bowl of sour cream nearby. It takes away a lot of the heat and makes them extra creamy.
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Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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