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Sweet Potato and Black Bean Enchiladas with Mole

If you're feeling motivated and want to make your own mole, I recommend an ancho and pepita or sesame based mole. However, Rick Bayless has a prepared mole that works great in this dish.


  • 1 cup mole sauce
  • 1 batch Black Bean Dip
  • 1 large sweet potato cut into 1-2 inch pieces
  • 1 1/2 tsp cumin
  • 1 1/2 tsp ancho
  • 1 pinch chipotle
  • salt and pepper to taste
  • 8 corn tortillas

Optional Ingredients

  • 1 small bunch kale or chard tough stems removed, chopped and sauteed in olive oil with garlic
  • 1/2 to 1 cup shredded pepper jack cheese
  • Cilantro Pesto
  • Cliantro Lime Crema
  • sliced avacado
  • chopped cilantro or scallions


  • Preheat oven to 400 degrees.
  • Toss potato pieces with oil, spices, and salt and pepper.
  • Arrange potato pieces on a silpat or parchment-lined baking sheet. Make sure that potatoes are spaced and not touching each other so that they will roast and brown instead of steaming.
  • Roast potato for 15-20 minutes until softened and browned.
  • When potatoes are done, assemble enchiladas by pouring a thin layer of mole into the bottom of a 9x12 baking dish.
  • Spread a few tablespoons of bean dip in the center of the tortilla and top with ~6 potato pieces. (If using kale or chard, add a few tablespoons of the greens to the tortilla as well.)
  • Roll tortilla into a tube shape and place it seam side down in baking dish.
  • Continue rolling process until pan is full.
  • Cover enchiladas with remaining mole.
  • If using cheese, sprinkle on top of the dish.

To Bake

  • Preheat oven to 350 and bake covered with lid or foil for 15 minutes.
  • Remove foil and bake for 10 more minutes.
  • Serve garnished with cilantro pesto or crema, avacado, and chopped fresh cilantro or scallions.


Prepared enchiladas can be covered with plastic wrap for foil and refrigerated or frozen for future use. Defrost on the counter before baking.