Sweet potato enchiladas
Roasted sweet potatoes and black beans rolled in corn tortillas and baked in red enchilada sauce under bubbling cheese.
- 75 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.46 a serving
- 580 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 sweet potatoes, medium, about 1½ lb, cut into ½-inch cubes
- 1 can black beans, drained and rinsed
- 1½ cups Monterey Jack cheese, shredded, divided
- 2 cans red enchilada sauce
- 10 corn tortillas
- ½ cup sour cream (optional)
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ¾ tsp salt
Each serving has about 580 calories, 24 g protein, 78 g carbs and 21 g fat, and costs about $2.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the sweet potato on a with the oil, cumin, chili powder and salt.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
until tender and at the edges, 20 to 25 minutes. Turn the oven down to 375°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 22 min
Tip the sweet potatoes into a bowl and mash about half of them with a fork. Stir in the beans and ½ cup cheese.
Spread ½ cup enchilada sauce over the bottom of a 9x13-inch baking dish.
Warm the tortillas one at a time in a dry over medium heat until soft and bendy, about 15 seconds per side.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Cold corn tortillas crack when you roll them. Warm ones fold like fabric.Spoon about ⅓ cup filling down the middle of each tortilla, roll it up and set it seam side down in the dish.
Pour the rest of the sauce over the top and sprinkle with the remaining cheese. until bubbling, about 20 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
Dolly’s tip: To freeze, cover the unbaked dish tightly. Bake from frozen at 375°F for about 50 minutes, covered for the first 30.Top with sour cream and cilantro and serve two or three each.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
