Recipe #36: Sweet Potato, Poblano & Black Bean Enchiladas

Before I get into this post, I just want to say that I can’t believe November is done. The month flew by and soon it’s going to be a new year. Do you have any things you want to do before 2020? Do you have any new years resolutions? I would love to hear about both of those things! 🙂


If you’ve never had or heard of an enchilada, they are pretty much rolled tacos covered in sauce and cheese, then baked. It’s all the flavour of mexican food but you eat it with a fork and knife. I’ve eaten enchiladas once in my life and this was my first time making them. I love making things for the first time, there’s the anticipation whether it will turn out well. Spoiler: these enchiladas were delicious.

I’ll start by going over the components in this dish. First is the veggie filling. I roasted the sweet potato and peppers in the morning then put them in the fridge until later. When I was ready to make dinner, I mixed those veggies with the black beans, sour cream and seasoning. That was it. Such an easy but flavourful filling.I liked the creaminess from the sour cream too.

Second is the enchiladas sauce. I’ve seen enchilada sauce in a can at the store, but I’m sure homemade is much better. I guess the best way to describe this sauce is that it’s a mexican-flavoured tomato sauce. It wasn’t hard to make and was super tasty because of all the spices. It is also not spicy at all so kids would love it too.

Once I had the sauce and filling ready, I could assemble my enchiladas. I just filled and rolled my tortillas and put them in my pan (with sauce on the bottom). I managed to fit only 6 because my pan was a little smaller than the recipe used. I just put the leftover components in the fridge for another day. I poured more sauce all over my rolls then topped that with shredded cheese and pepitas (pumpkin seeds).

It baked for like 30 minutes and it was bubbly and golden brown on top. The cheese was all melted and the tortilla edges were crispy. It smelled so good too. I put some sliced avocado and cilantro on top for garnish once it cooled a bit.

I only posted a picture of the entire dish because once I served a portion, it’s appearance went downhill haha. It honestly didn’t look that attractive on the plate, but trust me, it tasted incredible. There was so much creaminess with crunch and sweetness from the roasted veggies and a little nuttiness from the pepitas on top. Just so good, I’m almost drooling thinking about it.

Do yourself a favour and make these enchiladas for you/your family/friends/neighbours. Everyone will eat and love them.


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