When I first posted this recipe, these were individual enchiladas. When I made them today, I was feeling very lazy, so instead of rolling each one up individually, I layered everything in a casserole. So much easier! The recipe works well either way, it just depends how much energy you have. Here is the rest of the original post…

I love the combination of black beans and sweet potatoes. Every time I throw together a “dry” black bean and sweet potato enchilada for lunch, I think that I should try to make a “cheesy” sauce to go over the top of an entire pan of them. I had a feeling that pureed garbanzo beans would be a good base for this type of sauce, so I played around with some flavors (lime and chipotle), and it turned out to be just the topping this dish needed. It also adds some healthy nutrients. If you’re not a fan of sweet potatoes, roasted butternut squash would be equally wonderful with the black beans. I just posted a Mexican green rice recipe that’s a great side dish with the enchiladas. A fresh-squeezed lime margarita would be the icing on the cake.

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Black Bean and Sweet Potato Enchiladas
 

Ingredients
Lime Chipotle Sauce
  • 1 10-oz can green enchilada sauce (I used La Victoria)
  • 1 15-oz can garbanzo beans, drained and rinsed
  • ½ tsp lime zest
  • juice from 1 lime
  • 2 dried chipotle chilis, soaked in hot water 15 minutes, or 3 canned chipotle chills
  • 1 tbsp tahini
  • 1 tsp cumin
  • 2 tbsp nutritional yeast
  • ½ tsp salt
Enchiladas
  • 4 tbsp olive oil
  • 2 15-oz cans black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled, cubed and roasted
  • 1 onion, chopped
  • 2 cups packed spinach
  • 1 cup salsa
  • 1 tbsp cumin
  • salt to taste
  • ½ tsp crushed red pepper
  • 12 6-inch corn or flour tortillas for casserole or 6 eight-inch tortillas for individual enchiladas
  • additional salsa for topping

Instructions
Lime Chipotle Sauce
  1. If using dried chipotle chilis, soak in ½ cup hot water to soften for about 15 minutes, then remove and mince. Add everything to a food processor and pulse until smooth. Sauce can be made ahead of time and refrigerated.
Enchiladas
  1. Peel 2 sweet potatoes and cut into bite-sized pieces. Toss with 2 tbsp olive oil and roast in 400 degree oven until soft, about 15-20 minutes.
  2. In a large frying pan over medium heat, sauté onion in 2 tbsp olive oil for 5 minutes. Add drained and rinsed black beans and spinach. Stir until spinach starts to wilt. Add cooked sweet potatoes, cumin, salsa and salt to taste. Heat for about 5 minutes, stirring occasionally. Mixture should turn into a kind of soft mash.
  3. For casserole: Spread ½ cup sauce on bottom of casserole dish. (I use a round 12 inch pan, but a 9×13 pan would work, too.) Layer 4 tortillas, then ½ the black bean mixture, a little bit of sauce, 4 more tortillas, the rest of the black bean mixture, the last four tortillas and the rest of the sauce.
  4. For individual enchiladas: Spread a few tablespoons of the sauce on the bottom of the pan. Spoon the black bean mixture down the middle of the tortillas, roll them up and place them seam-side down in the pan. Top with the remaining sauce.
  5. Cover and bake in a preheated 350 degree oven for 15 minutes. Remove lid and top with salsa. Bake for another 15 minutes.

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