Sweet Potato Enchiladas With Roasted Poblano
 
Prep time
Cook time
Total time
 
Enjoy this simple and delicious one-dish meal with the sweetness of sweet potatoes and the mild heat of roasted poblano peppers!
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 large poblano pepper
  • 1 large sweet potato, about 1 lb.
  • 1 cup canned black beans, drained and rinsed
  • 1 t. chili powder
  • ½ t. ground cumin
  • Black pepper and salt to taste
  • Juice of ½ lime
  • Optional: hot sauce to taste
  • Handful fresh cilantro, chopped
  • 1 pouch enchilada sauce (I used Frontera brand), or homemade sauce
  • 4 tortillas
  • Optional: nondairy cheese shreds (I used Daiya brand)
Instructions
  1. Wash and roast sweet potato at 425 degrees F for about one hour, or until a fork pierces it easily. Remove, allow to cool enough to handle, and pull away the peel. Roughly cube, toss into a large bowl, and mash, leaving a few chunks of potato.
  2. Roast poblano (in a toaster oven, if you have it) for 20-25 minutes at 400 degrees F. Allow to cool, then remove stem and chop. Wash your hands before touching anything!
  3. Add chopped poblano, black beans, chili powder, cumin, salt, pepper, lime juice, and hot sauce. Stir to combine.
  4. Drizzle a good amount of enchilada sauce in the bottom of your baking dish. Add one tortilla, rubbing it in the sauce to coat the bottom entirely. Add a stripe of sauce down the middle of the tortilla, then spoon ¼ of the sweet potato mixture and spread evenly in the center of the tortilla (see photo). Fold the sides of the tortilla over the mixture, adding more enchilada sauce to keep the edges stuck together. Repeat process for the remaining three tortillas, using up the rest of the filling. Drizzle the remaining sauce over the top of the enchiladas, coating them completely.
  5. Cover the baking dish with aluminum foil and bake for 15 minutes at 350 degrees F.
  6. Remove dish from oven, discard the foil, and sprinkle nondairy cheese shreds on top of the enchiladas. Return dish to the oven for 2-3 mins to melt the cheese.
  7. Serve enchiladas with sliced avocado, guacamole, nondairy sour cream, fresh cilantro, etc. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/08/06/sweet-potato-enchiladas-with-roasted-poblano/