| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 1 hr 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 medium sweet potatoes
- 2 teaspoons canola oil
- 1/2 small onion, diced
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 175 grams (about 6.2 ounces) extra firm tofu, crumbled
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 18.25 ounces (540 milliliters) canned black beans, drained and rinsed
- 2 to 4 tablespoons water
- 3/4 cup crumbled Cotija, queso fresco or feta
- 12 corn or flour tortillas
- 3 tablespoons canola oil
- 1/2 small onion, minced
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 3 to 4 teaspoons chili powder
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon dry oregano
- 1/8 teaspoon ground cinnamon
- 2 tablespoons flour
- 1/4 cup tomato paste
- 1 3/4 cups (440 milliliters) vegetable broth
- 1 1/2 teaspoons cider vinegar
- Sour cream
- Sliced green onion or pickled red onion
- Cilantro
- Lime wedges
Instructions
- Heat your oven to 425 degrees F. Pierce the sweet potatoes a few times with a fork and place on a sheet pan. Bake the potatoes until tender and easily pierced with a knife, 40 minutes to 1 hour (see Cook’s Note). Set aside until cool enough to handle. Leave the oven heated.
- For the sauce: Heat the oil in a medium saucepan over medium heat. Add the onion, season with salt and pepper and cook until soft and lightly golden, 3 to 4 minutes. Add the garlic, chili powder, cumin, oregano and cinnamon and cook for 30 seconds. Sprinkle in the flour, stir to combine and allow the flour to toast for 30 seconds. Whisk in the tomato paste then slowly add in the vegetable broth. Turn the heat down to low and simmer until thickened to about the consistency of whipping cream, 10 to 15 minutes. Add the vinegar and set aside or transfer to a container and store in the fridge for up to 1 week or in the freezer for up to 3 months.
- For the enchiladas: Meanwhile, place a large skillet over medium heat, add the oil and onion, and season with salt and pepper. Cook until the onion is tender and lightly golden, 3 to 4 minutes, then stir in the garlic and cook for 30 seconds. Add the tomato paste, tofu, chili powder, cumin and smoked paprika and season with salt and pepper. Cook, stirring occasionally, until the tofu is lightly caramelized, about 2 to 3 minutes, then add the beans and continue to cook until the skins begin to burst, about 5 minutes. Stir in 2 tablespoons of water to deglaze the pan, adding more water if needed then remove from the heat.
- Cut the sweet potatoes in half and scoop the flesh into the tofu and bean mixture. Scatter in 1/2 cup of the cheese and, using a fork, roughly mash everything together until well combined. Season with salt and pepper.
- Pour about 3/4 cup of the enchilada sauce into the bottom of a 9-by-12-inch baking dish. If your tortillas are stiff or brittle, wrap in a clean kitchen towel and heat in the oven just until warm, 30 seconds to 1 minute. Lay out the tortillas and divide the filling mixture, spreading it down the middle of each tortilla. Roll up the tortillas and place into the baking dish, seam-side down. Pour over the remaining enchilada sauce and bake until bubbling and golden around the edges, 25 minutes.
- Serve the enchiladas topped with a drizzle of sour cream and scatter with the remaining 1/4 cup crumbled cheese as well as some green onion and cilantro with lime wedges on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 448 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 14 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 15 mg |
| Sodium | 862 mg |
Reviews
Delicious. I’ve enjoyed the breath of fresh air Mary Berg brings to the food network. I plan on trying all of Mary’s recipes.
Delicious! Flavors are amazing together, esp the creamy hint of sweet in the sweet potato. Not of fan of tofu but used it, didn’t really notice it but got all the protein benefits ; ) I doubled the sauce as some suggested and tried both types of tortillas – def preferred the corn tortilla texture. Don’t skip the jalapeños, pickled onion and sour cream (or Greek yogurt). Carnivorous hubby loved it too!
made these tonight and they were excellent. Will make again.
Great flavors…loved by the whole family (11 to 43). Red double the sauce and add a little to the tofu mixture to add some more flavor.
Very good recipe…I added more of each spice. Next time I will make a more authentic sauce – starting with dried chilies. But this sauce method was fantastic in a pinch. The vinegar is needed- don’t skip it. I will make it again – and use vegan cheese for my vegan friends.
On TV, it looked so scrumptious, but too many ingredients for me. I just microwaved a sweet potato for about 6 minutes, until tender, sauteed onion, mixed in the mashed sweet potato and canned black beans and cheese. Added seasonings. Rolled up in tortillas to make burritos or put the burritos in a baking dish; dowsed with spiced up tomato sauce or a can of enchilada sauce and baked in the oven. Thanks for the inspiration, Mary. That’s just my shortened version.
Outstanding recipe – will definitely make again but will likely bake only 20 minutes in our oven.
Question: is the tofu necessary? Not a fan. Any substitution?
I made these tonight and we loved them! Will definitely make them again.
I made these today. They were delicious definitely hit the spot. It’s snowing, and the warmth of these enchiladas were just what we needed.