Sweet Potato & Black Bean Enchilada's
with a sweet corn cream sauce
Hola mi amigo's! Here I go again with yet another healthier option. But hey doesn't mean its not as delicious as my other sweet eats.
These here are actually quite amazing. I have been wanting to make them since I first came across the recipe at one of my favorite blogs, Sugar Plum.
I love enchilada's already and thought this vegetarian take on them sounded amazing. Well, I was right. They are amazing. You can really taste the sweet potato which is perfectly complimented by the smoky yet spicy sauce they are baked in. They are topped with a sweet sauce that calms the spicy down a bit but doesn't cover it up.
Again, I am going to tell you how easy these are, and maybe I sound like a broken record but, I really mean it when I tell you when a recipe is easy. This takes a few steps but you will be very impressed not just with the flavors but with yourself for cooking such a wonderful dish.
Many people can be skeptical to foods they know being made in a new way, but don't be afraid to get in the kitchen and try new flavors. Especially when they are this delicious yet super nutritious too. Learning to cook has taken me to so many new places in food. I am no longer that picky eater who would not even think of trying something new. Cooking has brought on a love of food and flavor and the urge to learn more about food and nutrition.
It's a fascinating world in food, so get out and explore new flavors!
And don't forget to keep exploring right here at Peace Love & Yumminess!
Sweet Potato and Black Bean Enchilada
w/ sweet corn cream sauce
- 2 cups cooked mashed sweet potatoes- I cook in microwave for 10-12 minutes then peal and mash with fork.
- 1 cup canned black beans, drained and rinsed
- 2 cups crumbled queso fresco cheese, divided. (Can't find queso fresco? I used reduced fat feta cheese)
- 1/2 cup pepper jack (optional- I sprinkled some on top before baking)
- 1 teaspoon ground chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups jarred fire roasted tomato-enchilada sauce
- 2 tablespoons adobo sauce from canned chipotle chiles
- 10 corn tortillas
- 1/2 cup canned creamed corn
- 1/3 cup reduced fat sour cream
- 1 tablespoon coarsely chopped cilantro
- Avocado slices, for garnish
- Preheat oven to 400 degrees F.
- In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cinnamon, and salt until well combined.
- In a separate bowl, whisk together enchilada sauce and adobo sauce and pour half of the sauce into a 13x9-inch baking dish.
- Warm tortillas in the microwave, covered in damp paper towels, for 1 minute.
- Place a heaping spoonful or about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish.
- Continue with the rest of the mixture and tortillas.
- Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with the remaining cheese.
- Bake 20-25 minutes or until golden brown and bubbly.
- Meanwhile, make the sweet corn cream sauce by pureeing the creamed corn and sour cream until well combined ( with a food processor or blender).
- Stir in cilantro (optional- many people do not enjoy cilantro).
- Serve enchiladas with a drizzle of sweet corn cream sauce, and top with avocado slices (optional as well).