Black Bean and Sweet Potato Enchilada

Team: The Spicy Enchilada's

Host School: Milton Town School District

Age Group: Middle School


Black Bean and Sweet Potato Enchilada


1 ½ Pounds of Sweet Potato diced coated with 2TBSP olive oli

1 can of Black Beans 15 oz

1 cup Cabot Monterey Jack Cheese

1 cup diced Vermont Apple

4 oz Goat Cheese

8 ounces green chiles

1 Medium Jalapeno seeded and diced

2 TBSP Garlic Minced

2 TBSP Lime Juice

½ tsp lime juice

½ tsp chili powder

Salt & Pepper to taste

20 small tortillas

Home Made Salsa:

6 Ripe tomatoes chopped

1 can diced tomatoes

2 green onions chopped

1/3 cup red onion chopped

2 TBSP fresh Lime juice

½ tsp chili powder

¼ tsp cumin

½ tsp sugar

  Apple Salsa:

2 cups finely diced Vermont Apples

½ cup diced red pepper

1/3 cup lime juice

¼ cup red onion diced

¼ cup cilantro

1TBSP Maple Syrup

Salt and pepper to taste

Mix all ingredients in bowl and hold for service


1 cup sour cream

¼ cup milk

Preparation Instructions

Place finely diced sweet potatoes on small sheet tray and place in 375 degree oven for 12 minutes or until tender. While potatoes are cooking combine all ingredients in bowl. When potatoes are cooked and cooled mix with other ingredients.

Place tortilla in lightly oiled pan and warm, take out of pan and fill with sweet potato filling and roll and place in sprayed baking dish. Continue until all tortillas are filled and paned. Top enchilada with 1 TBSP of tomato salsa and place enchilada in 375 degree oven and back. Remove from oven and place individual enchilada on plate. Top with 1TBSP of apple salsa drizzle with sour cream and garnish with cilantro leaf.  

Place all ingredients in bowl and mix well, set aside for service.