Sweet Potato, Squash, and Black Bean Enchiladas

Prep Time
30 min
Cook Time
30 min
serves 4-6 people
Sweet Potato, Squash, and Black Bean Enchiladas

Enchiladas are really just wet burrito casserole. A classic recipe from our first cookbook and reader fav. This shit is simple, filling, and makes for killer leftovers. 

Enchilada Sauce
2 3/4 cups vegetable broth
1/2 cup tomato paste
3 tablespoons chili powder
2 1/2 teaspoons ground cumin
2 teaspoons dried oregano
3 cloves of garlic, minced
1 tablespoon soy sauce or tamari
1 tablespoon lime juice
1 large sweet potato, about 1 pound, chopped into nickel-sized pieces*
1 tablespoon olive oil
½ an yellow onion, chopped
1 medium yellow squash, grated on your box grater, about 1 cup**
2 teaspoon chili powder
1 teaspoon ground cumin
2 cloves of garlic, minced
1 ½ cups cooked black or pinto beans, or one 15 oz can, rinsed
½ teaspoon salt
1 teaspoon maple syrup or agave
a pack of large corn or flour tortillas

First, make the enchilada sauce by dumping everything but the lime juice into a medium sauce and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a fucking clump. Let that simmer together for about 10 minutes so that the sauce has time to thicken up a bit. Add the lime juice and turn off the heat. Let that shit cool while you make the filling.

Now steam that potato. Grab a medium saucepan, and fill it with an inch or two of water over a medium heat. Throw in your metal steamer basket and fill it with the chopped potato. Cover that and steam till the potato pieces are tender, about 10-15 minutes. Dump em into a bowl and smash them around. Some chunks are fine so don’t need to work too hard at this, just find the consistency YOU want.

While the potato steams, grab a large skillet or wok and heat the oil up over a medium heat. Add the onion and sauté until it begins to brown, 3-5 minutes. Toss in squash and cook for another minute. Add the chili powder, cumin, garlic, black beans, and salt. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined.

THE TIME HAS COME TO MAKE SOME MOTHERFUCKIN ENCHILADAS. Warm your oven up to 375 and grab a 9 by 13 inch baking dish. Cover the bottom of the dish with about 1 ½ cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Kinda dip the tortilla around in a little of the sauce in the dish so that the bottom side is all coated. Fill it up with a couple spoonfuls of filling and the roll that shit so that it sits seam-side down in the dish. You know how the fuck enchiladas are supposed to look so just do that. Keep going until you run out of space or out of filling. Drown the enchiladas with the remaining sauce, cover the dish tightly with foil and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more. Let it cool for a minute or two before serving.

Feel free to top with some sliced avocado or chopped cilantro if you give a flying fuck about presentation. 





* You really just need 1 large cook sweet potato. If you have a leftover roasted potato or something like that, just scoop out the flesh and move on the recipe. Steam it in the microwave if that is your shit. Stab it with a fork then cook on high for 5 minutes, flip, then 5 more minutes. Out of potatoes? You could use a can of pumpkin or some butternut squash instead.

** Can't find a yellow squash? Use a zucchini. No zucchini? Use some fresh or frozen corn. No corn? Just leave this shit out and it'll still be good.

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