Here’s the Sweet Potato Enchiladas that I promised you, using my Roasted Sweet Potatoes.
This recipe calls for goat cheese. Don’t like goat cheese? Use cream cheese or blue cheese instead. Vegan? Try using another 1/2 of an avocado, smash it up like you would for guacamole, and use that instead of the goat cheese to bind it all together and add creaminess. Or, use a vegan cream cheese, or just leave the cheese out entirely. It’ll still be great!
I really like how easy this sauce was & I plan on using it for many other things as well. It would be great drizzled over chips in nachos. I may even try an easy quick chilaquiles with this sauce.
I had small street taco sized tortillas, so it made 14 enchiladas for me. And, they didn’t all fit in one pan, so I used a 13×9-inch pan and a 9×9-inch pan. I rotated the pans 1/2 way through baking.
I love making a big pan of enchiladas; they’re great for dinner and the leftovers make a great lunch the next day. These enchiladas were easy and satisfying while being filled with veggies and good things. Healthy too. The husband thought I should cook the green onion first, to soften it a little. I liked the uncooked green onion in it (besides, it made it easier). But, if you want to cook the green onion, just toss it in a skillet with a little oil for a couple of minutes until softened. Then add it to the filling mixture.
- 1 large sweet potato scrubbed clean
- 1 tablespoon olive oil or light flavored oil of your choice
- ¼ teaspoon salt
- Freshly ground pepper
- 4 oz herbed goat cheese divided use
- 1 16-ounce can black beans, drained and rinsed
- ¼ teaspoon chili powder
- 1 4-ounce can diced green chiles, undrained
- 1 bunch green onions divided use
- 1 medium avocado divided use: ½ chopped into 1-inch pieces, and ½ in slices for garnish
- 12-14 corn tortillas
- ¼ cup olive oil or oil of your choice
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 8-ounce can tomato sauce
- 1 ½ cups low-sodium vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Preheat oven to 400° F.
- Cut sweet potato into bite sized pieces, about ½ to 1-inch. The sweet potato chunks should be roughly uniform in size so they all cook at about the same rate.
- Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
- While the sweet potato roasts, make the sauce. Heat the ¼ cup oil in a medium-size skillet on medium heat. Once your oil is hot, add the flour and chili powder, and stir to combine. Reduce heat to low, add the remaining sauce ingredients, and stir well. Let simmer for 10 minutes.
- Reduce the heat of the oven to 350° F.
- In a large bowl, combine the roasted sweet potato, ½ of the goat cheese, black beans, chili powder, canned green chiles, ¾ of the chopped green onion, and chopped avocado, making sure that all ingredients are coated with the melting goat cheese.
- Pour about ½ cup of enchilada sauce in the bottom of a 13x9-inch baking pan. Working with one tortilla at a time, place it in the pan of enchilada sauce, coating only one side of tortilla with the sauce. Spoon about ½ cup of filling on uncoated side of the tortilla. Roll the tortilla up around the filling and place it in the prepared 9×13 casserole pan. Continue filling and rolling enchiladas in this manner until all filling is used. Pour any remaining sauce over the top of the enchiladas.
- Cover 13x9 pan with aluminum foil or a lid, and place the enchiladas in the 350° F oven for 20 minutes or until heated through. Carefully remove the lid, sprinkle the remaining goat cheese over them, and bake another 10 minutes.
- Top with the remaining chopped green onion and sliced avocado and enjoy hot.
Adapted from Berks In The Kitchen