Pinto Bean and Sweet Potato Enchiladas
You control the heat! Use mild or hot chili powder, according to your preference. No pinto beans on hand? No problem. Just swap in some black beans or red kidney beans. These baked enchiladas are delicious as is, but topping them with the Cheesy Sauce takes them to the next level.
Ingredients
SAUCE
- ¼ cup water or Vegetable Broth 2.0
- 1 medium red onion, chopped
- 1 large red bell pepper, cored, seeded, and chopped
- 1 (15-ounce) BPA-free can or Tetra Pak (400g) salt-free tomato sauce
- 1 tablespoon hot or mild chili powder, or to taste
- 1 teaspoon ground black cumin
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground pippali or black pepper
- ¼ teaspoon sodium-free salt substitute (optional)
- 1 tablespoon white miso paste
ENCHILADAS
- 1½ cups salt-free pinto beans, home-cooked or from BPA-free cans or Tetra Paks, drained and rinsed
- 1 large sweet potato, cooked and chopped
- 1 teaspoon hot or mild chili powder
- 1 cup fresh or thawed frozen corn kernels
- 3 scallions (green and white parts), minced
- ¼ cup minced fresh cilantro
- 8 whole-grain salt-free tortillas (8-inch/20-cm)
- Cheesy Sauce (optional)
Instructions
FOR THE SAUCE:
- In a saucepan over medium heat, combine the water, red onion, and bell pepper, then cook, stirring, for 5 minutes, or until the vegetables are tender. Add the tomato sauce, chili powder, black cumin, oregano, garlic powder, onion powder, pippali, and sodium-free salt substitute (if using), and stir to blend. Cook for 10 minutes, stirring occasionally. Remove from the heat, stir in the miso paste, and set aside to cool slightly. Transfer the sauce mixture to a blender or food processor and process until smooth. Set aside.
FOR THE ENCHILADAS:
- Preheat the oven to 350°F (175°C). In a bowl, combine the pinto beans, sweet potato, and chili powder. Coarsely mash together, then stir in the corn, scallions, and cilantro. Set aside.
- To assemble, spread about ½ cup (120ml) of the sauce on the bottom of a 9 x 13-inch (23 x 33-cm) baking dish. Place one tortilla on a flat work surface and spoon about ⅓ cup (5 tablespoons) of the filling about two-thirds down the tortilla. Roll the tortilla closed and place it, seam side down, in the prepared baking dish. Repeat with the remaining tortillas, fitting the enchiladas snugly against each other. Pour the remaining sauce over enchiladas. Cover and bake until heated through, about 30 minutes. Before serving, spoon Cheesy Sauce (if using) over the enchiladas.