Healthy Sweet Potato, Chorizo and Black Bean Enchiladas with Poblano Cream Sauce
Serves: 4
  • Filling:
  • 5 ounces chorizo
  • ¼ large onion about ½ cup
  • 2 garlic cloves
  • 3 cups sweet potato
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 cup black beans
  • ¼ teaspoon coriander
  • 8 flour tortillas
  • Sauce:
  • 2 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ cup onion
  • 2 garlic cloves
  • 2 cups hot chicken stock
  • 1 poblano chili
  • ½ teaspoons salt
  • ¾ cup Greek yogurt, like Chobani
  • Cilantro for Garnish
  1. Preheat oven to 350 degrees.
  2. Filling: Heat a large non-stick skilled over a medium-high heat. Brown chorizo. Remove from skillet. Add sweet potatoes, onions and salt, cook until sweet potatoes begin to soften and onions become translucent, about five or six minutes. Add garlic, cumin and coriander; cook another 2-3 minutes. Add chorizo and black beans back into pan and cook another minute or so.
  3. To Make Sauce: Roast peppers over an open flame or broil in the oven until completely charred. Place in a plastic bag or bowl covered with plastic wrap. Let set for five to ten minutes. Peel and seed pepper. In a medium saucepan, melt butter over a medium heat. Add in onions and garlic, season with salt and pepper; cook until onion and garlic are cooked, about three minutes. Whisk in flour, cook for one minute. Slowly whisk in hot chicken stock, add salt. Bring to a boil and reduce to a simmer until thickened. Once thickened, transfer half to a blender with the roasted poblano pepper, blend until smooth. Transfer back to saucepan. With the heat on low, stir in Greek yogurt. Season to taste with salt and pepper.
  4. Assembly: Evenly divide filling between eight tortillas, roll and place seam side down in a greased baking dish. Pour half of sauce over enchiladas. Bake for 30 minutes until golden brown.
  5. Serve remaining sauce with baked enchiladas.
Recipe by Cooking for Keeps at