Black Bean and Sweet Potato Enchiladas with Winter Grooves

While time seems to be flying by as usual, winter is not even close to being over (we still got a long way to go!*) and, therefore, our bodies are still craving warm, nutrient-loaded foods. So I thought now would be a great time to post this reBlack Bean and Sweet Potato Enchiladas with Chunky Tomato-Jalpeno Saucecipe because sweet potatoes have a ton of health benefits and the other ingredients aren’t too shabby either. Also, many of these ingredients are great for winter because a lot of them are canned and the sweet potatoes store well – perfect for when most of us can’t take a leisurely stroll to our local farmers markets.

*Railroad Earth is playing @ CLE HOB tonight – Check them out if you have yet to do so!

 The Grooves

Since this recipe seems very fitting for a chilly evening, I pulled together a playlist with mellow, warm tones and “winter” songs. If you read my Autumn-inspired post, you are probably catching on that I feel certain songs align very well with particular seasons, whether they mention that time of year or not. We’ll here’s a winter version:

The Grub

This recipe is great for busy nights too because you can prep the sauce and get the tortillas filled ahead of time. That way, you only need to warm the sauce and cover the tortillas with it, along with some cheese. After just a short time of baking, you’ll be enjoying a warm meal and a winter-themed playlist.


  • 2 large sweet potatoes
  • 1-2 cans black beans
  • 1 small package corn tortillas
  • 1 standard package of shredded cheese (cheddar or Mexican blend)
  • 2-3 cups diced tomatoes  (I used 1 can and 1 fresh because that’s what I had on hand)
  • 4 large Jalapeños
  •  1.5 tbs minced garlic
  • 1.5 tsp cumin
  • 1.5 tsp chili powder
  • 1 tbs brown sugar
  • 1/4 tsp cinnamon
  • 2 tsp flour
  • 1/4 cup water
  • 1 handful fresh cilantro
  • Salt and pepper

Sautéing Jalapeños and Garlic     Mashing Chunky Enchilada Sauce


  1. Preheat oven to 425°, poke sweet potatoes with a fork several times, and bake for 45 minutes to an hour or until soft.
  2. While sweet potatoes are baking, chop jalapeños and then sauté with minced garlic with cooking oil for 5-10 minutes in medium-sized sauce pan. Season with a small amount of salt and pepper.Filling Tortillas
  3. Stir flour in water until mostly dissolved. Add that mixture, tomatoes, brown sugar, 1 tsp cumin, and 1 tsp chili powder to jalapeños and garlic. While cooking over medium-high heat, stir and mash up ingredients so it’s not so chunky. If you want smoother sauce without any small pieces, you can put through the food processor before heating. I wanted a sauce with more texture…and I also couldn’t find my food processor.
  4. Once sweet potatoes have been baked and have cooled for a 5-10 minutes, peal and stir in remaining spices and season with salt and pepper to taste.
  5. Drain black beans and season with small amount of salt and pepper.
  6. Warm up tortillas in a small skillet (so they are more flexible) and then fill with sweet potato mixture, black beans, and cheese. Roll up and place (fold side down) in lightly greased baking dish. Cover with sauce and cheese.
  7. Bake until cheese is thoroughly melted and garnish with cilantro to serve.

IMG_6819       Enchiladas Ready for Baking      Enchiladas Ready to Enjoy!

Baked Enchiladas - Sideview


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