Chipotle Sweet Potato Enchiladas

Serves 4-6

Enchilada Sauce

4 tbsp. olive oil

1 tbsp. chili powder

1/2 tsp. cumin

1/2 tsp. granulated garlic

1/2 tsp. salt

1/2 tsp. cinnamon 

4 cups broth

4 tbsp. tomato paste

3 chipotles + 2 tbsp adobo sauce

Filling

1 1/2-2 lb. sweet potatoes (about 2 large sweet potatoes), halved

2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

Black pepper to taste

1 (15 oz.) can black beans, drained and rinsed

Additional Ingredients

10 corn tortillas

~1 cup shredded Jack cheese (optional but recommended)

Sour Cream (optional)

Pickled jalapeños (optional)

Chopped fresh onion (optional)

  1. Preheat oven to 400˚F. Place potatoes in a baking dish, and bake for 30-45 minutes, or until tender.

  2. Meanwhile, start on the sauce. Heat olive oil in a medium pot over medium heat. Add chili powder, cumin, granulated garlic, cinnamon, and salt, and whisk or stir with rubber spatula for about 1 minute to combine

  3. Add broth, tomato paste, chipotles, and adobo sauce and whisk or stir to combine. Bring to a low simmer, and let simmer on the stove until reduced by 30-40%, about 20-30 minutes. Set aside and let cool slightly.

  4. When the sweet potato is done cooking, scoop out inside of potato flesh with a spoon, and place in a large mixing bowl. Mix with chili powder, cumin, salt, and pepper to taste. Gently stir in black beans.

  5. Place tortillas on a microwave safe plate, and cover with a moist paper towel. Microwave on high for 15 seconds, then remove the stack from the plate, flip, cover with a paper towel again, and microwave for another 15 seconds. Repeat as necessary until tortillas are soft and pliable.

  6. Pour about 1/3 of the sauce in a large casserole dish. Dip tortillas in enchilada sauce, spoon in equal parts filling, and place in a baking dish. Top with cheese, and pour enchilada sauce over everything. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is golden brown.

Ben Mastracco