I was looking for a way to use some of the leftover chipotle peppers in adobo sauce when I came across this recipe for sweet potato and bean burritos. The dish looked great and it uses sweet potatoes in a savoy/spicy way. It turned out pretty good and tasted amazing. The sweetness of the potatoes went really well with the cumin and cilantro and the heat of the peppers. I liked the crunch of the tortillas that were baked without being covered in sauce. I topped them with salsa and sour cream.
Sweet Potato and Bean Enchiladas
ingredients
- 2 sweet potatoes (cooked, peeled and mashed)
- 2 chipotle peppers in adobo sauce (chopped)
- 2 tablespoons cilantro (chopped)
- 1 tablespoon vegetable oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 can beans (black or kidney, drained and rinsed)
- 1/2 cup water
- 2 tablespoons chili powder
- 2 teaspoons cumin (ground)
- 2 tablespoons soy sauce
- 2 tablespoons cilantro (chopped)
- 4 tortillas
- 1 handful cheddar cheese (grated)
directions
- Mix the sweet potatoes, chipotle peppers and cilantro. (Note: Add one chipotle pepper at a time and test for the desired level of heat.)
- Heat the oil in a pan.
- Add the onions and saute until translucent.
- Add the garlic and saute until fragrant.
- Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated. (Note: Add the chili powder a little at a time and test for the desired level of heat.)
- Mix in the cilantro and remove from the heat.
- Place some of the bean mixture and potato mixture into a tortilla and wrap it.
- Place the burritos into a baking dish and top with cheese.
- Bake in a preheated 350F/180C oven until the cheese is melted and golden brown.
That looks like true comfort food to me! I have found a lot of great recipes on Leslie’s site too.
This looks really good and an unusual pairing! Glad I found your site from Weekend Herb Blogging! I’ll be back!
I LOVE the sweet potato and black bean combination. I have a similar recipe from the Moosewood Lowfat Favorites cookbook that is definitely a favorite in our kitchen.
Yummm this sounds really good. 🙂 Im going to bookmark it and give it a try!
This looks FANTASTIC! They have a similar dish at a local restaurant here in Columbus, Ohio, and I love it. I can’t wait to try your recipe.
I came across your blog today, and it’s great! I’m sure I am going to become hooked.
I also want to try your moussaka…
Anyways, keep up the good work 🙂
These are a special kind of heaven. Both in the enchilada form and simply as a burrito. I’ve taken to serving them with peach mango salsa (along with the sour cream and cheddar cheese that you recommend).
This is definitely a favorite that will be served in our kitchen for many years.
These were fabulous! I cheated and didn’t mix up the sweet potato, just took it right out of the can and smeared it on. Really good though, my husband and I made loud “MMMmmmmm”s with each bite.
hi, great recipe. is the amount of chili pepper correct though? i used a mild type and… well, does mouth on fire mean anything to ya? ; p the source for the recipe also calls for 3T chili powder is double your version so is 2T still suggested? thanks!
sweetie: I normally use the 2 tablespoons and that does it for me. All of the creamy black beans tends to reduce the level of heat. I would recommend adding the both the chipotles and chili powder a bit at a time until you get it to the desired level of heat. I have updated the recipe to that effect.
I have looked at many of your wonderful enchiladas recipes and pictures! But you don't pour any sauce or anything at the bottom of the baking dish before placing the wrapped tortillas. Don't they stick to the pan and become hard and crispy? Just wondering. Can you please clarify?
Raji: Since I posted this recipe, I have started placing a small amount, say 1/4 cup, of the sauce in the bottom of the pan first and it works out much better. I will update my enchiladas recipes.
I just love these. I've even served them at a dinner party for vegetarians. Thank you!