I made these enchiladas for Tuesday’s SCL dinner.  They’re a great vegetarian option, with a delicious creamy, slightly sweet flavor to the filling.  I used mild salsa and enchilada sauce, but I think they’d be great with a spicier sauce since the sweet potato would help soothe the heat.  It’s definitely a flexible recipe, so feel free to add your favorite mix-ins to the filling.

Sweet Potato and Black Bean Enchiladas

Serves 20

Adapted from 5 Dollar Dinners

• 5 medium sweet potatoes
• 1 Tbsp olive oil
• 2 onions, diced
• 1 poblano pepper, seeded and diced
• 2 large cans (29oz) black beans, drained
• 1 cup salsa
• 30 corn tortillas
• 3 cans red enchilada sauce
• 4 cups shredded cheese

Preheat oven to 400°F.  Stab sweet potatoes with a fork and wrap each one in foil, place all five in a pan and bake for about 45 minutes, until fork tender.

When the potatoes are done, lower oven temperature to 350°F.

In a large pot, heat olive oil over medium-high and add the diced onion.  Saute until just beginning to soften and add the diced poblano pepper.  Cook until softened.  Add beans to the pot and heat through.

Once the potatoes are finished cooking and cool enough to handle, peel the skin off and give the potatoes a quick chop.  Mix the sweet potatoes and cup of salsa into the bean mixture.

Warm the tortillas in batches by covering them with a wet paper towel and microwaving them for 20 seconds.  This will make them easier to roll.  Scoop about 1/3 cup of the bean mixture into the center of the enchilada and place seam side down in a greased baking dish.  Repeat until your baking dishes are filled.  Pour enchilada sauce on top (I used one can per pan), then cover with shredded cheese.

Bake for about 25 minutes, until cheese is melted and sauce is bubbly.