Chipotle Sweet Potato Enchiladas
I’m writing this post from a tiny wood cabin in the middle of Big Sur, California. We spent the weekend in San Francisco and left this morning to drive down the stunning Pacific Coast Highway. The next 2 days will consist of hiking, camp fires, sleeping under the redwood trees, and no cell service…it’s nice to feel a little disconnected once in a while. I’ll post a few pictures of our trip next week on the blog and on Instagram later this week!
These chipotle sweet potato enchiladas are a hearty and flavorful vegetarian entree and a dish we make regularly during the week. The smoky homemade chipotle enchilada sauce (get the recipe here) goes so well with the sweet potato and tangy goat cheese filling. It’s even better when topped with fresh avocado before serving.
If you’re really short on time I am sure you could make a similar enchilada sauce by combining canned enchilada sauce with adobo sauce and a chopped chipotle pepper. However, the homemade version has a simple ingredient list and only takes about 15 minutes to make, so I recommend you give it a try!
- 2.5 cups chipotle enchilada sauce - see post for link to recipe
- 8 whole wheat tortillas
- 1 sweet potato, peeled and chopped into 1/2 inch cubes
- 1/2 red onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper, chopped
- 1 cup of corn, fresh or frozen if not in season
- 1 can black beans, rinsed and drained
- 2 oz fresh goat cheese (you could substitute sour cream here)
- 1 1/2 cups grated monterey jack cheese
- Preheat oven to 425 degrees
- Peel and chop sweet potato. Place on baking sheet and combine with 1 tbsp oil. Bake for 20 minutes.
- With about 10 minutes left on sweet potato timer, heat 1 tbsp oil in skillet over medium heat.
- Add chopped onion with 1/2 tsp salt and cook for 3-4 minutes, until translucent.
- Add chopped garlic to skillet with onions. Cook for another 30 seconds to a minute, until garlic is fragrant.
- Add corn and bell pepper to skillet. Stir and continue to cook for another 3-4 minutes.
- Stir in black beans, cooked sweet potato, and fresh goat cheese, and another 1/2 tsp salt. Stir until goat cheese melts and coats other ingredients.
- Ladle about 1/4 cup of enchilada sauce into bottom of enchilada pan.
- To create each enchilada, scoop between 1/4 and 1/2 cup of filling (depending on size of tortillas) into each tortilla. Wrap tightly and place enchilada in pan seam-side down.
- Pour the remaining enchilada sauce over the enchiladas. Then sprinkle cheese evenly over the top.
- Bake for 15-20 minutes at 375 degrees until cheese is golden and bubbly.