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Roasted Poblano and Sweet Potato Enchiladas with Black Beans and Sweet Fruit Salsa

Posted by Peggy on May 15, 2012

Roasted Poblano and Sweet Potato Enchiladas with Black Beans and Sweet Fruit Salsa
Recipe: Roasted Poblano and Sweet Potato Enchiladas with Black Beans and Sweet Fruit Salsa


  • 1 large poblano pepper
  • 2 medium-sized sweet potatoes, peeled and cut into 3/4-inch dice (2 cups)
  • Vegetable or canola oil or cooking oil spray, as needed
  • 4-5 large garlic cloves, papery skin removed
  • 4 ounces cream cheese
  • 1 (15-ounce) can black beans, rinsed, drained
  • 2 tablespoons freshly squeezed lime juice
  • 1-2 teaspoons ground cumin
  • 1-2 teaspoons chili powder
  • 1/4-1 teaspoon cayenne
  • 2-3 tablespoons chopped cilantro, plus extra for garnish
  • 6 (8-9 -inch) tortillas*
  • 2 cups shredded, melting cheese, such as Cheddar, Jack or Colby
  • Fresh Fruit Salsa as desired


  1. Preheat oven to 400 degrees.
  2. Place sweet potatoes and whole pepper on a foil-lined sheet pan. Rub pepper with oil and coat sweet potatoes with oil or cooking oil spray. Place on middle rack of oven and roast 10 minutes. Remove from oven, turn poblano pepper over, and place garlic cloves on pan. Continue roasting five to 10 minutes or until poblano is blistered and sweet potatoes and garlic are tender.
  3. Finely chop garlic and toss garlic and warm sweet potatoes with cream cheese; stir until incorporated, then stir in black beans. Wearing plastic gloves, remove skin, stem and membranes from pepper. Dice and stir into sweet potato mixture. Combine lime juice, 1 teaspoon cumin, 1 teaspoon chili powder, 1/4 teaspoon cayenne and 2 tablespoons cilantro and stir into sweet potato mixture. Season to taste with kosher salt and additional seasonings to taste. (Mixture may be made up to 24 hours in advance at this point, then refrigerated until ready to stuff into softened tortillas.)
  4. Reduce oven temperature to 350 degrees, and oil a baking dish large enough to accommodate 6 rolled enchiladas. In a sauté pan large enough to accommodate tortilla, heat 1 teaspoon oil. Heat both sides of one tortilla until softened, about 20 seconds per side.
  5. Place the tortilla into the oiled dish. Spoon a heaping half-cup of sweet potato mixture 2 inches away from bottom of warm tortilla and mold into a cigar shape. Roll up the enchilada, seam side down, and place it at the far end of the dish. Repeat warming each tortilla, adding more oil to pan if needed, then stuffing and rolling the remaining tortillas. Evenly blanket enchiladas with cheese.
  6. Bake on center rack of oven until enchiladas are bubbling and heated through, 15-20 minutes, or until cheese is melted and golden.
  7. Garnish with fresh fruit salsa, chopped cilantro and serve.

*I used 1 (12 ounce) package of sprouted grain tortillas

Active Time: 45 minutes

Total Bake Time: 30-40 minutes

Number of servings (yield): 6 (8-9 inch) hefty enchiladas inch

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