Sweet Potato Enchiladas

Name: Sweet Potato Enchiladas
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Ingredients: 12 ounces (340 g) sweet potato (about 1 large), peeled and cut into 1/2-inch pieces (about 2 1/3 cups); 4 ounces (113 g) poblano chiles, stemmed, seeded, and chopped (about 3/4 cup); 1 small yellow onion (4 ounces, 113 g), chopped (about 2/3 cup); 3/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; 1/4 cup (60 ml) extra-virgin olive oil, divided; 2 tablespoons plus 1 teaspoon (9 g) chili powder, divided; 1 tablespoon plus 1 teaspoon (9 g) ground cumin, divided; 1 1/2 teaspoon garlic powder, divided; 1/2 cup tomato paste (4 ounces, 113 g); 1 tablespoon minced chipotle chiles in adobo sauce; 1 teaspoon dried oregano; 4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth; 1 (15-ounce) can black beans, rinsed and drained; 1/2 cup (120 ml) sour cream, plus more for serving; 8 ounces (226 g) Monterey Jack cheese, shredded (about 2 cups), divided; 16 (6-inch) corn tortillas, warmed; Fresh cilantro, for garnish

Why It Works

Roasting the sweet potatoes, poblanos, and onions concentrates their flavors and adds caramelized depth, preventing the filling from tasting flat or overly sweet.
Dipping the tortillas in enchilada sauce before rolling keeps them soft while baking, creating tender, saucy enchiladas that don't crack or dry out.

I've always loved enchiladas that come out of the oven bubbling in a blanket of cheese, smothered in sauce, and finished with unapologetic clouds of sour cream. They're the kind you find all over the American Southwest and in Southwestern restaurants throughout the US. They're messy, cozy, and just the right kind of over-the-top. This sweet potato enchilada recipe, developed by our colleague Julia Levy in our Birmingham, Alabama, test kitchen, belongs to that camp: hearty and proudly dripping with cheese.

It should be noted that these are not traditional Mexican enchiladas, which come in many varieties but always tend to be leaner, simpler, and centered around chiles. (Check out Octavio Peña's wonderful enchiladas negras for just one example of a classic Mexican enchilada.)

cheese sprinkle — Serious Eats / Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Margaret Monroe Dickey

Along with the heavy hand with cheese and sour cream, sweet potatoes are another ingredient far more likely to show up in enchiladas in the US than in Mexico. (In Mexico, they're more likely to appear in sweets like syrupy camotes poblanos or roasted street snacks.) But Julia found that when roasted until caramelized, sweet potatoes take on an earthy sweetness that makes an ideal filling for rich, spicy, meat-free enchiladas.

Here, they're roasted with poblanos and onions until golden and smoky, then tossed with black beans, sour cream, and cheese for a vegetarian filling that's creamy, sweet-savory, and substantial.

In the red chile sauce, the tomato paste and chipotle chiles build a base that's smoky and a little fiery, while chili powder and cumin layer in a distinctly Southwestern warmth.

To make the best version of these enchiladas, roast the vegetables until they're browned and crisped at the edges—that's what keeps the filling from tasting flat. Dipping the tortillas in the sauce before rolling might seem fussy, but this ensures they remain soft and don't dry out as they bake in the oven. And don't skip the broil at the end; it gives you those browned, stretchy patches of cheese that make every bite memorable.

These vegetarian enchiladas are every bit as satisfying as those made with meat. They're saucy, cheesy, and built for a cozy night in.

This recipe was developed by Julia Levy; The headnote was written by Leah Colins.