Can your own enchilada sauce! Plus a sweet potato black bean enchilada recipe.

I have been making a ton of tomato sauce lately.  I still have salsa from last year, so it has been pretty much tomato sauce this year.  But a few days ago, after making some enchiladas, I thought, “hey why haven’t I ever made enchilada sauce???” So I did.  Here is the recipe, followed by one of my favorite dishes—Sweet potato and black bean enchiladas.

Enchilada sauce:

Make the Easiest homemade tomato sauce recipe ever, just don’t can the sauce.

You want enchilada sauce to be a little thinner than a pasta sauce or pizza sauce, so don’t cook it as long.

Sauté a large onion until it is soft.

Food process the onion plus: 6 T oregano, 6 T basil, head of garlic (you can use fresh herbs or dried).

Dump your tomato sauce and onion mixture into a large saucepan and start it simmering

Add 9 T of chili powder, 6 tsp of cumin, 1 tsp or ground coriander, 2 tsp of salt (or to taste), 1 tsp black pepper, 1 tsp cayenne (or to taste).

Cook for about 10 minutes on medium

Turn off the heat and let it cool slightly

Take your handy hand held blender and blend until nice and smooth

Fill your clean and sterile jars with the sauce

Process in a pressure canner for 15 minutes on 10 pounds of pressure


Sweet Potato Black Bean Enchiladas:


Sweet potatoes (one large or 2 small)

2 cups or a can of black beans (cooked)

Bunch of fresh cilantro

2 tsp of cumin-ground

Salt to taste

Small round flour or corn tortillas

Jar (or can) of enchilada sauce

2 cups of cheddar cheese

Sour cream



Peel sweet potatoes

Cut into bite size pieces

Either boil or sauté them until they are soft

Mix black beans with your sweet potatoes

Add cumin

Salt to taste


Coat the bottom of your baking dish (small square glass cake pan works good—or oval Pyrex with lid) with enchilada sauce (just to cover it)

Lay out your tortillas

Put one spoonful of your enchilada sauce on each tortilla, spreading around

Sprinkle a little cheese on each tortilla

Spoon some of the sweet potato mixture on the tortilla, careful not to put too much so that you can close the tortilla

Add a couple more sprinkles of cheese on top and a little chopped cilantro

Roll up your enchiladas and place them in the baking dish very close together, so that they hold each other closed.

When they are all in the dish, use the remainder of your sauce and cover all the enchiladas with it.

Top with cheese

Bake at 350 degrees covered for about 15 min, then 5 min uncovered

Top with sour cream, chopped cilantro, chopped iceberg lettuce and avocado if you desire


For more great recipes or to buy or sell local food check out!


Similar Stories: