Sweet Potato and Black Bean Enchiladas

Menu Part: 
Cuisine Type: 
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.


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

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


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

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

Industry News & Opinion

Pennsylvania Gov. Tom Wolf has announced $900,000 in mini grants to expand alternative breakfast programs at school districts throughout the state, Pittsburgh Action News reports . The governor secured the additional funding as part of the 2017-18 state budget.

“Students who start the day with a healthy breakfast are ready to focus and learn,” Wolf said in a press release. “Expanding access to school breakfast is an effective way to positively impact the lives and performance of individual students, as well as improve the overall climate in schools and classrooms.”


Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

FSD Resources