Sweet Potato and Black Bean Enchiladas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
4 servings

These enchiladas are made to order at Skidmore using black beans, sweet potatoes, mild green chiles and corn tortillas, making it a great gluten-free option as well as a vegetarian option.

Ingredients

Green Chile Sauce:
1 cup Minor’s roasted mirepoix broth
1 tbsp. arrowroot starch, dissolved in cold water
1 cup roasted green chiles, hot or mild, chopped
2 to 3 cloves garlic, minced
1 tsp. cumin or chili powder, hot or mild, to taste

Enchilada Filling:
16 oz. low-sodium black beans, rinsed, drained
4 cloves garlic, minced
Juice 1 fresh lime
2 cups sweet potatoes, cooked, diced
1/2 cup roasted mild green chiles, chopped
1/2 tsp. ground cumin
1/2 tsp. chili powder, mild or spicy
Sea salt and black pepper to taste
2 tbsp. fresh cilantro, chopped

Assembly:
Vegetable oil, as needed
8 white or yellow corn tortillas
4 oz. shredded Monterey Jack cheese

Steps

1. Preheat oven to 350°F. Choose baking dish that would hold 8 rolled enchiladas. Make Green Chile Sauce by combining broth, dissolved arrowroot, green chiles, garlic and spices in saucepan and heating over medium-high heat. Bring to high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

2. For Enchilada Filling: Using mixing bowl, combine drained black beans with minced garlic and lime juice. Toss to coat beans and set aside. In separate bowl, combine cooked sweet potatoes with chopped green chiles; add spices. Season with sea salt and pepper.

3. Pour about 1/4 cup of green chile sauce into bottom of baking dish.

4. To assemble enchiladas, grab skillet and heat dash of oil. Lightly cook corn tortillas to soften them, one at a time, as you stuff each one.

5. Lay first hot tortilla in sauced baking dish; wet it with sauce. Spoon 1/8 of sweet potato mixture down center. Top with 1/8 of black beans. Wrap and roll tortilla to end of baking dish. Repeat for remaining tortillas.

6. Top with rest of sauce. Top with sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 mins., until enchiladas are piping hot and sauce is bubbling around edges.

Recipe by James Rose, Skidmore College

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources