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Sweetpotato Enchiladas

Created exclusively for NC SweetPotato Commission by Chupacabra Latin Cafe - Asheville, NC
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  • 4 large sweetpotatoes cut into large dice
  • 2 poblano peppers, seeded and cut into medium diced
  • ¼ cup olive oil
  • 2 teaspoons cumin
  • 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

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


  • Preheat oven to 350 degrees.
  • In a large bowl, toss sweetpotatoes and poblano peppers in oil and cumin.
  • Spread vegetables on a large sheet pan and roast in preheated oven sweetpotatoes and peppers are soft and tender, about 45 minutes.
  • Remove vegetables from oven and cool.
  • In a large bowl, toss roasted pepper and sweetpotato 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.

Chupacabra Tamarind Chimichurri

  • Pulse all ingredients in a food processor until desired texture is achieved.
  • At Chupacabra, we like it smooth.
Chupacabra Tamarind Chimichurri makes 6 cups.
Serves: 4