Sweet Potato and Black Bean Enchiladas


  • 6 large flour tortillas
  • 2 large sweet potatoes, peeled
  • 1/4 cup soy sauce
  • 2/3 cup apple cider vinegar, divided
  • 2 leeks, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 dried hot chili pepper
  • 1 (15oz) can of black beans, drained and rinsed
  • 3 cups grated sharp cheddar cheese, divided
  • canola oil
  • 1/2 lb of chorizo
  • 1 cup of salsa
  • 1 cup sour cream
  • 2 tbs chopped cilantro
  • Wash and cut the sweet potatoes into bite sized pieces.
  • Put the potatoes, soy sauce and 1/3 cup of the cider vinegar into a large pot and boil until the potatoes are very soft and the liquid is mostly absorbed. About 30 minutes.
  • Meanwhile, saute the leeks, chorizo (if using) and garlic over medium high heat in a little oil with the cumin. About 10 minutes.
  • Add the remaining cider vinegar, chili pepper, black beans.
  • When potatoes are soft mash the with a potato masher.
  • Fold in the bean mixture and 1 cup of the cheese.
  • Fill the tortillas with several tbs of the filling and roll tightly.
  • Place tortillas in a greased baking pan and pack tightly.
  • Top the¬†enchiladas with the remaining cheese and bake in a preheated 375 degree oven for about 25 minutes or until the cheese starts to brown slightly and is bubbly.
  • If desired you may place the baking pan under a broiler for several minutes to brown the top even further.
  • Serve with salsa, sour cream and cilantro.

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