Sweet Potato Black Bean Enchiladas


6 large flour tortillas
2 large sweet potatoes, peeled
1/4 cup soy sauce
2/3 cup apple vinegar, divided
2 leeks, washed and thinly sliced
4 cloves garlic, chopped
1 tsp ground cumin
1 dried hot chili pepper, crushed
1 (15oz) can black beans, drained
3 cups sharp cheddar cheese, grated, divided
1/2 lb chorizo sausage
1/2 cup salsa
1 cup sour cream
2 tbs fresh cilantro, chopped


  • Wash and cut the sweet potatoes in bit sized chunks.
  • Place the sweet 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 absorbed. About 30 minutes.
  • Meanwhile, saute the leeks, chorizo, garlic over medium high heat in a little oil and the cumin. Then add the remaining cider vinegar, chili pepper, and black beans.
  • Turn the heat down to medium low and cover the pan until the potatoes are done.
  • When the potatoes are done, mash them, leaving a few lumps.
  • Preheat the oven to 375 degrees.
  • In a bowl fold the beans and 1 cup of the cheese into the potatoes.
  • Fill the tortillas with about 3-4 tbs of the filling, more if desired.
  • Roll and pack tightly in a lightly greased 9×13 baking pan.
  • Top the enchiladas with the remaining cheese and bake at 375 degrees for 25 minutes or until the cheese starts to bubble.
  • After it’s finished baking, place under a hot broiler for about 5 minutes, to get the cheese golden brown.
  • Serve with salsa, sour cream and garnish with cilantro.




20 min


45 min


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