Sweetpotatoes go great with Mexican flavors in general, and chiles in particular—and this recipe proves it. Use canned enchilada sauce or make your own. Either way, ole!
Chipotle Sweetpotato Enchiladas
Serves 4 to 6
1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice (about 4 cups)
1 green bell pepper or mild green chile pepper, such as poblano or pasilla, cut into 1/2-inch dice
2 chipotle peppers (from a can of chipotle peppers in adobo sauce), minced
1 tablespoon cooking oil, plus more for the baking pan
3/4 teaspoon salt
2 1/2 cups prepared red enchilada sauce
Twelve 6-inch flour or corn tortillas
One 15-ounce can black beans, drained
6 ounces queso fresco, feta, or chèvre (spreadable goat cheese), crumbled (about 1 1/3 cups)
3 scallions, sliced
2 tablespoons chopped fresh cilantro
- Preheat the oven to 375°F.
- In a large bowl, toss the sweetpotatoes, green pepper, chipotle pepper, oil, and salt. Transfer to a large rimmed baking sheet and bake until lightly browned and tender, about 20 minutes. (Leave the oven on.)
- Coat a 9x13-inch casserole dish or baking pan with oil and set aside.
- Working one tortilla at a time, spread 1 tablespoon of the enchilada sauce on a tortilla. (If using corn tortillas, warm each briefly in a skillet first, to make it soft and pliable.) Arrange 1/3 cup of the sweetpotato mixture down the center of the tortilla, then top with 1 1/2 tablespoons of the beans, and 1 tablespoon of the cheese. Roll up the tortilla and place it seam side down in the prepared casserole dish or baking pan. Repeat with the remaining tortillas, using all but about 1 1/2 cups of the sauce and 1/2 cup of the cheese. Pour the remaining enchilada sauce over the enchiladas and bake until heated through, about 25 minutes.
- Sprinkle the enchiladas with the remaining cheese, the scallions, and the cilantro and serve.