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Sweet potato and black bean enchiladas

Judith Papesh, Contributor
Wine Pairings:  

Sweet potato and black bean enchiladas are a powerhouse comfort food packed with deep, earthy complex flavors from the roasted sweet potatoes, spices, and in our case, a bit of smoky goodness from chipotle. 

Though earthy characters might lead some to Pinot Noir, the depth and complexity of this dish has lead us to the T2 Cellar 2017 Cabernet Sauvignon DBR Clone 8. Clone 8 wines often have dark fruit, spice, and slight herbal character and the 2017 T2 wine lives up to that reputation. Everything in this wine, from dark berries, to spicy aromas and robust tannins will elevate the earthy, spicy power of these enchiladas to more than you might expect.

Ingredients

Enchilada Sauce
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • 1 1/2 cups tomato puree 
  • 3/4 cup chicken broth  
  • 1 teaspoon ground cumin 
  • 2 chipotle chiles in adobo sauce, chopped 
  • Kosher salt
  Enchilada Filling
  • 2 cups red enchilada sauce
  • 2 teaspoons olive oil  
  • 4 cloves garlic, minced  
  • 1 large onion, diced  
  • 1 jalapeño, seeded and diced 
  •  2 ½ to 3 cups sweet potatoes (1 to 2 large), peeled and cubed 
  • 1 12-ounce can diced fire-roasted tomatoes 
  • 1 4 ounce can mild green chiles
  • 1 1/2 cans black beans, rinsed and drained  
  • 1/4 cup fresh cilantro, plus more for garnishing  
  • 2 teaspoons ground cumin  
  • 1 teaspoon chili powder 
  • 1 teaspoon chipotle chili powder
  • Kosher salt
  • 10 medium corn tortillas 
  • 2 cups shredded Mexican cheese

Steps

1.

For the Red Enchilada Sauce

Add the olive oil and garlic to a saucepan and saute over medium-low heat until aromatic.

2.

Add the tomato puree, chicken broth, chili powder, cumin, and chipotle chiles with a bit of adobo sauce and bring to a boil.

3.

Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes.

4.

Add kosher salt if needed. Set aside until ready to use.

5.

To make the enchiladas

Preheat the oven to 400 degrees F. 

6.

Spread 1/3 cup of red enchilada sauce on the bottom of a 13-by-9-inch baking dish.

7.

Heat the olive oil over medium heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions soften and the garlic is aromatic, 2 or 3 minutes.

8.

Add the sweet potatoes, diced fire-roasted tomatoes, mild green chiles, black beans, cilantro, cumin, chili powder, chipotle chili powder, salt and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 to 15 minutes.

9.

Dip each tortilla in the red enchilada sauce, coating both sides, then place a generous 1/3 cup filling in the center, roll up and place in the baking dish seam-side down.  Repeat with all the tortillas.

10.

Top with the remaining enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 20 minutes.

11.

Remove from the oven and allow to rest 5 minutes before serving.   Top with additional cilantro and sour cream if desired. 

Chef Image

About Judith Papesh, Contributor