Sweet Potato, Pinto and Black Bean Enchiladas with White Cheddar Sauce
When Ryan and I meet new people, and they learn that I blog about food, they generally say to Ryan something along the lines of, “Lucky you! You must eat so much good food!”
Except he forgets to eat. Like, it’ll be 8:00 at night, I’ll ask what he ate during the day, and he’ll look super pensive for what feels like a LONG time, and then realize he ate NOTHING.
I would not be functional. Actually, I would never be in that situation.
This, friends, is how I know these enchiladas are awesome: Mr. Forgets To Eat ate these twice a day, every day, until they were gone…and I made 2 batches of them.
I sort of knew he’d like these, because there’s a white cheddar sauce, jalapeños, and an enchilada is basically a stuffed tortilla, and we all know how he feels about food stuffed inside of food. I just didn’t expect him to like them enough to remember to eat them without being reminded because, well, that never happens.
I also ate these every day until they were gone, although I never eat the same food twice in a day (unless we’re talking about dessert, because YES). There are so many levels of flavor going on inside each little enchilada: creamy chili-spiced sweet potato and pinto bean spread, garlicky black beans with red bell peppers and jalapeños, and a rich white cheddar sauce. Bake it up all bubbly, and then serve it with a dollop of cool Greek yogurt or sour cream, and some fresh cilantro or sage (we LOVED sage with these).
Ryan ate two enchiladas at every sitting, but I stuck with one because they’re quite filling, and also I liked having a handful of tortilla chips on the side. They would also be great with a side of spanish quinoa – especially if you scoop up some of that cheddar sauce with the quinoa – mmmmmmmYES.
Sweet Potato, Pinto and Black Bean Enchiladas with White Cheddar Sauce
Vegetarian enchiladas made with a chili-spiced sweet potato and pinto spread, black beans, and a rich white cheddar sauce.
Yield: 8 enchiladas
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
Chili-Spiced Sweet Potato and Pinto Bean Spread
- 1 sweet potato
- 1 cup pinto beans
- 1/4 teaspoon salt
- 3/4 teaspoon chili powder
- 1/4 cup 2% Greek yogurt
- 1 tablespoons olive oil
White Cheddar Sauce
- 1/2 tablespoon olive oil
- 1/2 tablespoon flour
- 2 cups 2 % milk
- ½ teaspoon salt
- 2 ounces sharp white cheddar, shredded
Black Bean Enchiladas
- ½ tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 1/4 teaspoon sea salt
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1 (15-ounce) cans black beans, rinsed and drained
- ½ teaspoon dried basil
- 1 teaspoon ground cumin
- 2 ounces sharp white cheddar, shredded
- 8 small corn tortillas
- Fresh sage and/or cilantro, for topping
Directions:
- Preheat oven to 350 degrees.
- Poke several holes in the potato with a fork, and microwave on high for 3-4 minutes, until tender. Push through a potato ricer into a food processor. If you don't have a potato ricer, peel the potato before microwaving, and after microwaving, slice into chunks.
- Add the pinto beans, salt, chili powder, Greek yogurt, and 2 tablespoons olive oil to the food processor. Process until smooth.
- For the cheddar sauce, heat the olive oil in a medium pan, and whisk in the flour and cook for 30 seconds. Pour in the milk and salt, and bring to a boil. Cook for 5 minutes, whisking constantly, until thickened. Remove from heat and whisk in the cheese.
- For the filling, heat 1/2 tablespoon oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, and then add the onion and salt, and cook for 2-3 minutes, until soft. Pour in the black beans, red bell pepper, jalapeño, and all spices, and cook for 5-7 minutes minutes, until the peppers start to soften slightly.
- Spread a couple tablespoons of the sweet potato mixture on each tortilla, and top with the bean/pepper mixture. Roll up tight, and place seam-side down in a greased 9x9-inch pan.
- Pour the cheese sauce over the rolled enchiladas, and top with remaining 1/2 cup cheddar.
- Cover the pan with foil and bake for 20 minutes, then bake uncovered for 10 minutes.
- Serve with a dollop of sour cream/Greek yogurt, avocado, and fresh cilantro.
I used a 9x9 square pan, which was a little tight. If you're having trouble fitting your enchiladas in a square pan, use a 9x13 - that'll work fine.
I used small corn tortillas for these, because I like the texture, but you can definitely use whole wheat or regular flour tortillas if you prefer. They will likely be a little larger, so you'll want to make them in a 9x13 pan.
Gluten Free Option: Sub 1 tablespoon plus 1 teaspoon gluten free flour for the 1 tablespoon flour called for in the recipe.
Nutrition Information: Serving Size: 1 enchilada, Calories: 334, Sugar: 6.0g, Sodium: 425mg, Fat: 11.3g, Saturated Fat: 4.7g, Carbs: 42.8g, Fiber: 8.3g, Protein: 16.0g, Cholesterol: 21mg
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Is it weird that I wish I had this for breakfast right now? Looks so so good!
Nah girl I totally support that.
Forgetting to eat??!? I’m already thinking about breakfast tomorrow…and it’s not even dinner yet!! Annnnd not I’m thinking about these enchiladas for dinner very soon. So yummy!
These were phenomenal! I’m not a sweet potato eater, but I loved these flavors.
I made these for dinner tonight and they were delicious! The sweet potato/pinto bean spread made them very creamy… will definitely make again soon!
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I made these for dinner last night-they were sooo delicious! My husband & I loved them! I can’t wait to try more of your recipes.
Awesome! Thanks for the comment!
How do you roll and bake the tortillas without them ripping? I’ve never had good luck with small corn tortillas even if I warm them up beforehand. I can’t wait to try these!
I’ve actually never had issues with that! Maybe the trick is to find a good corn tortilla brand that’s a little thicker than the standard ones? I usually go for organic/non gmo varieties, and they seem a little sturdier than some other brands.