Roasted Sweet Potato Enfrijoladas with Pumpkin Seed Crema and Pickled Red Onion

Name: Roasted Sweet Potato Enfrijoladas with Pumpkin Seed Crema and Pickled Red Onion
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 18 oz sweet potato, peeled and cut into small cubes; 2 tbsp olive oil; 1 tsp smoked paprika; 3/4 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup red onion, thinly sliced; 3 tbsp fresh lime juice; 1 tsp sugar; 3 cups cooked black beans; 3 cloves garlic; 2 cups vegetable broth; 1 tbsp chipotle pepper in adobo; 1/2 tsp dried oregano; 1/2 cup pumpkin seeds; 1/2 cup thick plain yogurt; 3 tbsp water; 12 tortillas corn tortillas; 1/4 cup fresh cilantro, chopped

An original and comforting Mexican dish: soft tortillas filled with spiced roasted sweet potato, covered in a silky black bean sauce and finished with pumpkin seed crema, pickled red onion, and fresh cilantro. It balances sweetness, acidity, and a toasted finish.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

500 g sweet potato, peeled and cut into small cubes (for the relleno)
30 ml olive oil (divided)
3 g smoked paprika (for the camote)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
1 g black pepper (or to taste)
120 g red onion, thinly sliced (divided)
45 ml fresh lime juice (divided)
4 g sugar (for the encurtido)
520 g cooked black beans (escurridos, divided)
9 g garlic (divided)
480 ml vegetable broth (for the sauce)
20 g chipotle pepper in adobo (chopped)
1 g dried oregano (for the sauce)
70 g pumpkin seeds (for the cream)
120 g thick plain yogurt (for the cream of pepita)
45 ml water (for ajustar the cream)
12 pieces corn tortillas (of tamaño medium)
15 g fresh cilantro, chopped (for terminar)

Nutrition facts

per serving

465 kcal

Calories

15 g

Protein

67 g

Carbs

16 g

Fat

13 g

Fiber

54 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 15 ml (1 tbsp) olive oil, smoked paprika, half of the cumin, 3 g (1/2 tsp) salt, and black pepper. Spread on a baking tray and roast for 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned on the edges.
2
While the sweet potato roasts, make the pickled red onion. Place half of the red onion in a bowl with 30 ml (2 tbsp) lime juice, the sugar, and a pinch of salt. Mix well and let it sit for 20 minutes, stirring once.
3
For the bean sauce, heat a saucepan over medium heat. Add 15 ml (1 tbsp) olive oil and sauté the remaining red onion for 4 minutes until softened. Add 2 chopped garlic cloves, the chipotle in adobo, oregano, and the rest of the cumin; cook 1 minute more.
4
Add 400 g (about 2 1/3 cups) of the cooked black beans and the vegetable broth. Simmer over medium heat for 8 minutes. Blend until completely smooth and silky; if needed, add a little hot water. Return the sauce to the pan, season with 3 g (1/2 tsp) salt, and keep warm over low heat.
5
For the pumpkin seed crema, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until nutty and fragrant. Transfer to a blender with the thick plain yogurt, 1 garlic clove, 15 ml (1 tbsp) lime juice, 45 ml (3 tbsp) water, and a pinch of salt. Blend until thick but pourable.
6
Lightly mash the roasted sweet potato with the remaining 120 g (about 2/3 cup) cooked black beans to make a textured filling. Taste and adjust salt if needed.
7
Warm the corn tortillas on a comal or skillet over medium heat for 20 to 30 seconds per side until soft and flexible. Keep them warm under a clean towel.
8
Fill each tortilla with a portion of the sweet potato and bean mixture, fold in half, and arrange on plates. Spoon the hot bean sauce generously over the top.
9
Finish the enfrijoladas with the pumpkin seed crema, the pickled red onion, and chopped fresh cilantro. Serve immediately while the sauce is hot and the tortillas are soft.

Chef tips

If the bean sauce becomes too thick, add vegetable broth or hot water a little at a time until it coats a spoon. For deeper flavor, lightly char the tortillas on the comal before filling them.

Substitutions

You can replace the yogurt with sour cream or an unsweetened plant-based alternative for a dairy-free version. Pumpkin seeds can be swapped for toasted sunflower seeds, and black beans can be replaced with cooked pinto or bayo beans.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon