Recipes and Cooking Enfrijoladas with Sweet Potatoes and Caramelized Onions 5.0 (1) 1 Review "Years ago, I became enamored with Mexican enfirjoladas: tortillas smothered in pinto or black bean puree and covered with fresh, crunchy, toppers," says Yonan. "Think of them as no-bake enchiladas for bean-lovers." By Joe Yonan Joe Yonan Website Joe Yonan is a plant-based food writer and editor for The Washington Post. He is also the writer of the "Weeknight Vegetarian" column. He is the author of three cookbooks, including Cool Beans. He is a James Beard award winner for his food journalism.Joe graduated from the University of Texas at Austin with a bachelor of arts degree in journalism. Ten years later, he received an associate's degree in culinary arts and chef training from the Cambridge School of Culinary Arts. Learn about BHG's Editorial Process Published on August 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Hands On Time: 30 mins Total Time: 1 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ large onions (whole onion thinly sliced; half onion chopped) 5 tablespoon olive oil 1 teaspoon kosher salt, plus more to taste Water 1 pound sweet potatoes, cut into 1-inch cubes 1 chipotle chile in adobo sauce, plus 1 Tbsp. of the sauce 3 ½ cup cooked or no-salt-added canned pinto, pinquito, or black beans (two 15-ounce cans), drained but not rinsed (reserve liquid) 8 6-inch corn tortillas Avocado, tomatoes, and/or cabbage Directions To caramelize the onion: Pour 2 tablespoons olive oil into a large skillet over medium-high. Once oil shimmers, add onion slices; toss for a few minutes until wilted. Stir in 1/2 teaspoon kosher salt; reduce heat to low. Cook, stirring occasionally, until sliced onions are browned, very soft, and sweet, up to 1 hour. Bring a Dutch oven of salted water to a boil. Add sweet potatoes; cook until fork-tender, 10 minutes. Drain. Rinse Dutch oven; set it back over medium and pour in 1 tablespoon olive oil. Add chopped onion; cook until tender, 8 to 10 minutes. Stir in 1/2 teaspoon kosher salt and chipotle and sauce; cook, stirring, until chipotle darkens, 30 seconds. Stir in beans, 1 cup cooking liquid (add water to reach 1 cup if you don't have enough), and 1 cup water. Increase heat to medium-high; bring to a boil, reduce heat to low, and cover. Simmer until beans are very soft, 10 minutes. Transfer to a blender; puree until smooth. (You should have about 4 cups.) Add more cooking liquid or water until puree is thick but pourable. Season to taste. Cover to keep warm. When sliced onions are caramelized, scrape into a bowl. Return skillet to medium. Add sweet potatoes; sauté, stirring occasionally, until sweet potatoes start to brown, 8 minutes. Stir in onions; cook 1 minute. Turn off heat; cover. In another small skillet, heat 2 tablespoons oil over medium. Heat tortillas in oil one at a time, a few seconds on each side, then let oil drip off; transfer to a paper towel-lined plate. Spoon 1/4 cup sweet potato mixture on each tortilla, then fold. Spoon bean puree over filled tortillas; top with avocado, tomatoes, and/or cabbage. Makes 8 enfrijoladas. Rate it Print Nutrition Facts (per serving) 357 Calories 15g Fat 45g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 357 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Sodium 220mg 10% Total Carbohydrate 45g 16% Total Sugars 7g Protein 9g Vitamin C 16.4mg 82% Calcium 101mg 8% Iron 2.8mg 16% Potassium 824mg 18% Folate, total 107.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.