We love enchiladas. It’s one of our favorite meals to make and we have it at least twice per month.
The great thing about enchiladas is that you can fill them with anything you want. They are particularly great for using up leftovers or if you want to make a vegetarian dish.
So when I found this enchilada recipe — which I found on this blog by the2beths, one of my favorite blogs — I just knew I had to try it. It had some funky ingredients and even the way it was assembled was way different from my enchilada recipe.
The good news: It was delicious. The sweet potato did not overwhelm the complex flavors of the enchilada as I suspected it would. Instead, it kind of complemented the mushroom-pepper-onion-jalapeno-spinach filling. I also thought the sweet potato would make it too dense, but it didn’t at all. It was light and moist.
The bad news: With the enchilada sauce on the bottom of the casserole dish, instead of mixed in with the filling like I normally make it, the enchiladas stuck to the bottom and fell apart as I tried to plate them.
This may have been because I made them a few hours ahead of time and held them in the refrigerator until we were ready to have dinner. Or it may have been because I used generic store-brand whole wheat tortillas. But next time, I will assemble them the way I normally do.
But despite the plating disaster, I loved the flavor of these enchiladas. Plus, it gave me an excuse to make our guacamole, which I think is why we have enchiladas (and quesadillas, for that matter) so frequently: We can’t get enough of our guacamole.
Sweet Potato and Black Bean Enchiladas
1 TBS EVOO
3 cloves garlic, crushed
1 15-oz can black beans, drained and rinsed
1 jalapeno, ribs and seeds removed, small dice
8-10 button mushrooms, chopped fine
1 green bell pepper, seeds and ribs removed, medium dice
1/2 red onion, medium dice
2 cups fresh spinach, stems removed and cleaned
1 tsp chili powder
2 tsp cumin
Fresh cracked black pepper
1 12-oz can enchilada sauce
6 8″ whole wheat tortillas
1 cup salsa, plus more on the side for service
1/3 cup shredded Mexican cheese
1/4 cup fresh cilantro chopped (full disclosure: I bought this but forgot to put it in)
1. Bring a small pot of water to a boil then add the sweet potato and boil until soft, about 10 minutes. Drain and mash.
2. Preheat oven to 375F. Put cast iron pan on the fire. When hot, add oil. When smoking, add onion, green pepper and jalapeno and cook until onion is translucent, about 5 minutes. Add mushrooms and cook until mushrooms browned, about 3 minutes. Add garlic and spinach and cook until spinach is wilted, about 3 more minutes. Add black beans, cilantro, cumin and chili powder and season with salt and pepper to taste. Cook until heated through, about 2 minutes, and remove from heat.
3. In a casserole dish, spread 1/2 of the can of enchilada sauce around the bottom. One by one, fill the tortillas a schmeer of mashed sweet potato topped with a dollop of the filling, then a TBS of salsa. Roll up like a burrito and place seam side down in the casserole dish. When all tortillas are filled, pour remaining enchilada sauce over them and sprinkle with the cheese. Cover with foil, bake 35 minutes then remove foil and bake another 10 minutes to brown up the top.
I serve my enchiladas with homemade guacamole, salsa, fat free sour cream and baked tortilla chips. This is one of our favorite meals.
What dishes do you love so much you make them at least a couple of times per month? Tell us about them in the comments section below. And thanks for looking at my blog!