Sweet Potato, Black Bean and Swiss Chard Enchiladas con Cilantro Crema

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Sweet Potato, Black Bean and Swiss Chard Enchiladas con Cilantro Crema

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A clever creation courtesy of Chef Tim McDiarmid (Tim the Girl). Garnish with chopped cilantro and toasted pumpkin seeds/pepitas. Makes 10-12 enchiladas.


  • Cold-pressed vegetable oil
  • 8 cloves garlic, diced
  • 2 tablespoons toasted ground cumin
  • 32 oz. tomato sauce
  • Salt to taste
  • 1 and 1/2 small serranos, diced with seeds

  • 4 tablespoons cold-pressed vegetable oil
  • 4 garlic cloves, diced
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 finely diced medium yam
  • 1 bunch Swiss chard (or rainbow chard), finely chopped
  • Juice of 1/2 lime
  • 1 can black beans, drained

  • 8 oz. Mexican crema/crème fraiche
  • 1 Teaspoon lime zest
  • 2 bunches cilantro, remove the stems

Recipe Info

  1. Combine cold-pressed vegetables oil and garlic. Sautee. Add toasted ground cumin, tomato sauce, salt and serranos. Simmer 20 mins.

  1. Heat cold-pressed vegetable oil. Add diced garlic cloves, coriander, cumin. Sautee. Add yam, Swiss chard and sautee on medium heat until sweet potatoes are tender. Add lime juice and can of black beans.

  1. Combine ingredients in a food processor gently.

Corn tortillas:

  1. Heat tortillas on comal. Add filling inside tortillas. Add tomato sauce on top. Add crema on top.

Photo by Xelina Flores-Chasnoff.

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