Sweet Potato Enchiladas with Roasted Tomatillo Sauce Sweet potatoes are tossed with a roasted tomatillo sauce in these hearty and bright-tasting enchiladas. Tomatillos are generally available year-round in the produce section of your grocery store. Roasting the tomatillos, onion, garlic, and sweet potatoes simultaneously saves the time it takes to get dinner to the table. If you dice your sweet potatoes on the smaller side, dinner is ready even faster. Plus, the roasting adds the caramelized flavors that make these enchiladas so appealing.
6 - 8
- 2 pounds tomatillos, husks removed
- 1 large onion or 2 small onions, quartered
- 4 cloves garlic, peeled
- 1 green chile, such as Anaheim, quartered and seeded (optional)
- 1⁄4 cup vegetable oil
- Kosher salt and freshly ground black pepper
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 cup chicken or vegetable stock
- 1⁄2 cup chopped fresh cilantro, plus more for garnish
- 1 tablespoon fresh lime juice
- 8 ounces sharp cheddar cheese, grated
- 8 ounces mozzarella cheese, grated
- 1 (15-ounce) can black beans, drained and rinsed
- 10 (6-inch) corn tortillas
HOW TO MAKE IT
- Preheat the oven to 400°F.
- On a baking sheet, combine the tomatillos, onion, garlic, and green chile. Toss with 2 tablespoons of the oil and a large pinch each of salt and pepper. On a separate baking sheet, toss the sweet potatoes with the remaining olive oil, cumin, chili powder, and a pinch each of salt and pepper. Roast the tomatillos and sweet potatoes for 30 to 35 minutes, tossing halfway through, until the vegetables are softened and lightly charred. Chop half of the roasted onion and 2 cloves of the roasted garlic, place them in a large bowl, and set aside.
- Place the tomatillos and the remaining roasted vegetables in a blender along with a large pinch of salt, the stock, and cilantro. Blend until the tomatillos are broken down into a chunky sauce, then pour the sauce into a 12-inch cast-iron fry pan. Heat the sauce over medium heat until it is reduced slightly, 4 to 6 minutes. Turn off the heat and add the lime juice. Taste and add more salt if needed, then set aside.
- In a medium bowl, combine the cheeses.
- Add the sweet potatoes and black beans to the bowl with the roasted onion and garlic. Fold in 11⁄2 cups of the cheese mixture.
- Remove all but 1⁄2 cup of the tomatillo sauce from the pan for serving and pour the remaining sauce into a shallow bowl.
- Dip the tortillas into the sauce, fill each tortilla with about 1⁄2 cup of the filling, roll them up, and place them seam-side down into a large cast-iron fry pan. (Alternatively you can roll them and then spoon the sauce over the top.) Drizzle with the remaining 1⁄2 cup of the sauce and top with the remaining cheese. Cover and bake for 30 minutes, then uncover and bake for about 5 minutes more, until the cheese is melted and bubbly. Serve the enchiladas topped with sour cream and cilantro.