Monday, December 10, 2012

Sweet Potato & Black Bean Enchiladas with Salsa Verde



I first experienced the deliciousness that is sweet potato + black beans earlier this fall when I made this quinoa.  Ever since then, I've been bookmarking recipes that use the combo - tacos, pizza, quesadillas, etc.  These enchiladas were first up though, especially when I saw that they use salsa verde - my favorite salsa!

They came together quite easily.  I actually made the filling during Smith's nap time, then just assembled and baked them when Joey got home from work.  The filling is pretty simple - sweet potatoes, a can of black beans, and a few simple seasonings.  I also added some chopped Swiss chard, because I had it on hand and like to add extra greens whenever I can.  It definitely added an extra heartiness to the finished product, not to mention giving them a big nutritional boost!  I think spinach would work well too, or just leave the greens out if you don't like them.  Also, feel free to use corn or flour tortillas - everyone has a preference.  I actually made half of them with corn and half with whole wheat + flax seeds, and I like the flour better.  I thought the tortillas were a bit sturdier and made the enchiladas feel a little more substantial.

I know everyone is busy with holiday baking, shopping, gift wrapping, tree trimming, etc... but you still have to eat dinner!  So make it a healthy and tasty one, make these enchiladas, then enjoy a few extra cookies for dessert :)

Sweet Potato & Black Bean Enchiladas with Salsa Verde
adapted from A Couple Cooks


  • 2 medium to large sweet potatoes, peeled and diced into 1-inch cubes (3 cups diced)
  • 2 tsp canola oil
  • 1 medium red onion, diced
  • 2 tsp cumin
  • 1 Tbs chili powder
  • 2 garlic cloves, minced 
  • ½ tsp kosher salt
  • Freshly ground pepper
  • 2-3 leaves Swiss chard, stems discarded and leaves roughly chopped (or 2-3 handfuls of fresh spinach)
  • 2-3 Tbs chopped cilantro, plus more for garnish
  • 15 oz. can black beans
  •  8 oz Colby jack cheese, shredded
  • 16 oz salsa verde (about 2 cups) 
  • 10-12 6-in whole wheat flour tortillas



Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.

Place the sweet potatoes in a large skillet and add enough water to just cover the potatoes.  Cook over medium heat for about 10-15 minutes, until they are softened but not mushy.  Transfer to a strainer and return the skillet to the heat.

Add the oil, then the onions.  Sauté until softened, stirring often.  Add the garlic, cumin, chili powder, salt, and pepper, and cook until fragrant, abut 1 minute.  Stir in the swiss chard, cilantro, and black beans, and cook, stirring constantly, until the chard wilts and the beans are heated through, 2-3 minutes.  Gently stir in the cooked sweet potatoes and remove the skillet from heat and stir in about half the cheese.

To assemble the enchiladas:  Spread about 3/4 cup of the salsa verde on the bottom of the prepared baking dish.  Wrap the tortillas in a damp paper towel and microwave about 30-60 seconds.

Fill each tortilla with about 1/3 cup of the filling, and roll tightly.  Place seam side-down in the baking dish, and repeat with the remaining tortillas and filling.  Pour the remaining salsa verde over the top, then sprinkle with the remaining cheese.

Bake about 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.  If the cheese browns too quickly, cover the dish with foil.  Sprinkle enchiladas with chopped cilantro and serve.


21 comments:

Asiya @ Chocolate and Chillies said...

Oh..I never thought of combining sweet potatoes and black beans...sounds interesting. This looks like a definite must try!

Made in Sonoma said...

I just made this recipe last week, but I think your version looks great!

Rachel Cooks said...

Oh yum. I need to stop commenting on blogs because I'm craving savory foods for breakfast now like crazy! I'll start with these :)

Kevin said...

Sweet potato and black beans are a great combo that I often use. Try them with a swiss chard pesto/salsa in tacos, quesadillas, etc.

Bev Weidner (Bev Cooks) said...

Laaaaaaaaawd YES. I'll take the whole pan. Thrice.

Jessica @ A Kitchen Addiction said...

I love the sweet potato and black bean combination! Must try this soon!

Katrina @ Warm Vanilla Sugar said...

Mmmm love this!

Joanne said...

So funny, I used almost this EXACT same combo in tacos recently! Great minds. :P

angela @ another bite please said...

I have yet to try this combination...you are so enticing me now that I must give it a whirl!

AIHL said...

It is important to choose right one since the first time. Thank you for the tips. Proper care will save money in long term.

Anonymous said...

Made these today- I was skeptical, but hopeful. My husband (who is Mexican) was less than enthusiastic. To keep it a little closer to the enchiladas we uuuuusually make, I left out the black pepper, I used his mom's recipe for salsa verde (very similar to yours!), topped with a little shredded chicken breast, used small corn tortillas instead of wheat, and used white cheese instead of yellow. They were phenomenal!!! I know I used a few substitutions, but I am willing to bet that the recipe as written is just as delicious! The key here is a good salsa! Also- I used spinach- it works wonderfully. Thank you for a great idea to turn a favorite into something a little bit healthier!

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