Sweet Potato Enchiladas

Created exclusively for NC SweetPotato Commission by
Chupacabra Latin Cafe
Asheville, NC


  • 4 large sweet potatoes cut into large dice
  • 2 poblano peppers, seeded and cut into medium diced
  • ¼ cup olive oil
  • 2 teaspoons cumin
  • 1½ cups cooked black beans
  • 20 soft, corn tortillas
  • 2 cups ancho sauce (enchilada sauce may be substituted or combined with adobo)
  • 3 cups shredded jack cheese
  • ½ cup chimichurri (recipe follows)
  • ¼ cup chopped fresh cilantro


  • Preheat oven to 350 degrees.
  • In a large bowl, toss sweet potatoes and poblano peppers in oil and cumin.
  • Spread vegetables on a large sheet pan and roast in preheated oven sweet potatoes and peppers are soft and tender, about 45 minutes.
  • Remove vegetables from oven and cool.
  • In a large bowl, toss roasted pepper and sweet potato mixture with black beans.
  • Roll about ½ cup of the mixture into each soft tortilla shell and place, seam-side down, in a 9-by-13-inch baking dish.
  • Top enchiladas with ancho sauce.
  • Sprinkle cheese over enchiladas and bake, uncovered, in a 350-degree oven for 45 minutes to 1 hour, until cheese is melted and contents are bubbling.
  • Remove from heat.
  • Top with chimichurri sauce and fresh cilantro.

Yield: 4 servings.

Chupacabra Tamarind Chimichurri


  • 2 tablespoons tamarind paste
  • Half of 1 large red onion, rough chopped
  • 2 garlic cloves
  • 3 bunches of fresh parsley
  • 3 bunches of fresh cilantro
  • 2 cups olive oil
  • 1 cup red wine vinegar
  • 2 teaspoons chili flakes


  • Pulse all ingredients in a food processor until desired texture is achieved.
    At Chupacabra, we like it smooth.

Yield: 6 cups

Recipe analyzed using 1/2 cup of the Tamarind Chimichurri