Sweet Potato & Black Bean Enchiladas

with Monterey Jack Cheese & Cilantro Guacamole

40 MIN

+$1.99/serving 4 Servings

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add Ground Pork Chorizo

From the Test Kitchen

These loaded vegetarian enchiladas have it all: roasted sweet potatoes, black beans, zucchini, sweet yellow onion, and more. For extra bold flavor, we’re sautéing the vegetables with our pepper sofrito and smoky guajillo sauce. Toppings of melty monterey jack cheese and zesty cilantro-guacamole elevate every bite.
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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
8 Flour Tortillas
1 15.5-Oz Can Black Beans
1 lb Sweet Potatoes
2 Zucchini
1 Yellow Onion
½ cup Sour Cream
⅓ cup Guajillo Chile Pepper Sauce
½ cup Guacamole
1 Lime
¼ cup Cilantro Sauce
3 Tbsps Pepper Sofrito
4 oz Shredded Monterey Jack Cheese

step-by-step

instructions

Cook Along

1 Prepare & roast the sweet potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Small dice the sweet potatoes. Transfer to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 11 to 13 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, drain and rinse the beans. Halve, peel, and small dice the onion. Small dice the zucchini. Quarter the lime. In a bowl, combine the cilantro sauce, guacamole, and the juice of 2 lime wedges; season with salt and pepper.

3 Cook the chorizo

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

4 Start the filling

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced zucchini in an even layer. Cook, without stirring, 5 to 6 minutes, or until softened. Add the pepper sofrito, drained beans, and guajillo sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

5 Finish the filling

Transfer the filling to the bowl of cooked chorizo. Add the roasted sweet potatoes, sour cream, and the juice of the remaining lime wedges. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

6 Bake the enchiladas & serve your dish

Spread about 4 cups of the filling into the bottom of a large baking dish. Evenly divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the monterey jack. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the cilantro guacamole. Enjoy!