They are smoky, spicy, delectably cheesy and simple to make. Never made enchiladas? They aren't as hard as you think. Using chef created Oaxacan Smoked Mole Sauce and some of the freshest most flavorful heirloom black beans available makes these easy weeknight enchiladas anything but ordinary. The spicy kick of the mole sauce by Bunches & Bunches is balanced with roast sweet potato and the tangy zing of a lime créma. Serve these at a dinner party and your friends will be making repeat reservations. 

Dry Heirloom Black Beans Bring On The Flavor

Taking the extra step to make your own black beans instead of just opening a can makes a huge difference in the depth of flavor in this dish. We recommend using the organic heirloom black turtle beans grown by a small family farm in California. They are so much fresher and more flavorful than what you'll find in stores. Kombu added to the pot enhances the natural flavors and makes the beans more digestible (say good bye to gas problems) without making them taste like seaweed. It's like mother nature's MSG. 


For The Black Beans

For Enchiladas

  • 2 Cups Cubed Sweet Potato
  • Olive Oil or Avocado Oil (for roasting)
  • 1 Jar Oaxacan Smoked Mole Sauce
  • 10 Corn Tortillas
  • 2.5 Cups Shredded Cheddar Cheese (or Mexican Cheese Blend)
  • 1/4 cup Chopped Cilantro
  • 1/4 Cup Chopped Green Onion (for garnish)

For Lime Créma

  • 1/2 cup sour cream
  • 1 lime zested and juiced


black bean sweet potato enchiladas with mole sauce


  1. Preheat oven to 400 degrees. 
  2. Cook the black beans with enough water to cover the beans by 1-2 inches of water, the kombu, bayleaf and a teaspoon of kosher salt on the stovetop for 3 hours or for 30 minutes in a pressure cooker. Discard the bayleaf and the kombu. It's ok if the kombu breaks up and stays in the beans, it will just help develop deeper flavors. This step can be done 1-2 days ahead.
  3. Coat the sweet potato with olive oil and arrange on a parchment lined baking sheet. Lightly salt the sweet potato with kosher salt.
  4. Bake the sweet potato for 20-30 minutes until it is soft and beginning to caramelize. When they are done cooking set them aside to cool slightly and reduce the oven temperature to 350 degrees.
  5. Drain and rinse the black beans, retain the pot liquor and freeze for use as stock at a later date.
  6. Combine half of the mole sauce, black beans and sweet potato in a bowl, tossing lightly.
  7. Pour enough mole sauce in a 9x13 inch pan to coat the bottom.
  8. Put 2 large spoonfuls of the filling in the center of a tortilla. Sprinkle with cheese and wrap the sides of the tortilla around the filling.  Gently lift the filled tortilla into the pan so that the seam is on the bottom of the pan.
  9. Continue the same process with the remaining 9 tortillas, arranging them snuggly into the pan in one long row and then filling up the sides so that there is no room left in the pan.
  10. Pour more mole sauce over the assembled enchiladas and coat with the remaining mole sauce and cheese.
  11. Bake in the oven on the center rack for 20 minutes. Remove and let cool for at least 15 minutes (they are molten hot).
  12. Meanwhile whisk together the sour cream, lime juice and lime zest for the créma.
  13. Drizzle with créma and sprinkle with cilantro and green onion. 
  14. When serving be careful because they break apart very easily. You'll need to sort of scoop them up supporting the bottom with a long spatula. I sometimes use 2 spatulas.


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