Black Bean, Sweet Potato & Portobello Enchiladas with Roasted Poblano Sauce

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I know you were missing my lamentations on how it gets dark at noon yada yada and how this makes it next to impossible to take outfit pictures.  I’m currently rotating about 4 outfits, none of which I’ve managed to photograph.  So, how about a recipe instead?So.  Enchiladas.  In my book, either totally mediocre Mexican or really really delicious.    These fall into the latter category.  Filled with veggies and beans, so they’re not super heavy, and not bursting with oodles of cheese.  The sauce takes more time than the canned “enchilada sauce” gunk, but it’s far from gunk.  In fact, I regularly want to just scoop it up by the spoonful and eat it straight.

Black Bean, Sweet Potato & Portobello Enchiladas
with Roasted Poblano Sauce

(adapted from here)


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Roasted Poblano Sauce:
1 poblano pepper
2 tsp. extra virgin olive oil
1 medium yellow onion, chopped
2 large cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
2 cups crushed tomatoes
1/2 cup water
1/2 cup fresh cilantro, chopped + extra for garnishFilling:
10 oz. sliced portobello mushrooms
1/2 onion, diced
extra virgin olive oil
salt and freshly ground black pepper
2 cups black beans
2 sweet potatoes, diced
some shredded kale (optional)Other ingredients:
16-20 corn tortillas
1-2 cups shredded cheddar cheese
fresh tomatoes or pico de gallo, for serving


Sauce: Char poblano under the broiler, turning once or twice, for 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and set aside
to steam for 10 minutes.

Heat 2 tsp. olive oil in a medium saucepan over medium
heat. Add the onion, garlic, salt, cumin, chili powder, and paprika.  Cook, stirring, until the vegetables have
softened, about 5 minutes. While vegetables are cooking, peel poblano, discard stem and seeds, and chop roughly.  Add to the
saucepan along with the tomatoes, water, and chopped cilantro. Cook, uncovered, at a steady simmer, until the liquid
has reduced slightly, 10 to 15 minutes. Puree using an immersion or
stick blender until smooth.

Filling: While sauce simmers,
place the mushrooms, sweet potatoes, onion, and kale (if using) in a single layer on a rimmed baking
sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast,
stirring halfway through, until the vegetables are tender, about 15 minutes total. Transfer to a large bowl and stir in
beans. (I cook dry beans and add in however much looks good.  If you do this, you’ll need more salt than with canned beans.)

Preheat oven to 375F.

Assemble: Spread 1/2 cup of the
sauce in the bottom of a 9×13 baking dish (I usually need 2 pans). Place a skillet over medium
heat. Warm in skillet
for 20-30 seconds per side (can also warm in the microwave).  Spread 3-4 tablespoons of the filling down the middle of the
tortilla and roll it up to enclose the filling. Place seam-side down in
the baking dish. Repeat with the remaining tortillas and filling.
Spread the remaining sauce over the enchiladas. Top with shredded cheese.

Bake in preheated oven, uncovered, until hot, about 15-20 minutes.
Serve with fresh tomato or pico de gallo and garnish with cilantro.

Oh.  And just because.

Um, anyone know how to rotate pictures in blogger?  There’s probably an easy fix, but I’m too tired to figure it out right now…

PS – Don’t forget to enter the YuniKelley giveaway! (Or get 20% off with the code LACEETC20!)

2 Responses

  • These look delicious! We are constantly having bean and rice burritos at our house since we are vegetarian and these look like an awesome way to mix it up. Thanks for sharing!

  • Preethi's, I love you! I too am rotating between 4 outfits and am totally excited by this recipe. Also, I read your lesson on forgiveness and was deeply touched. Just want you to know you and your family are in m thoughts!

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