Roasted Sweet Potato and Black Bean Chilaquiles

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Yield: 6 – 8


6 large flour tortillas *see note
sunflower oil for frying (optional)
2 large sweet potatoes, peeled and cubed
1 cup cooked black beans
1 handful fresh cilantro, chopped
1/2 cup shredded cheddar
3 1/2 cups canned enchilada sauce, or recipe follows
5-6 eggs

chevre cheese
extra cilantro
lime juice
1 310g (about 11 oz) can tomato paste
3 cups water
1 chipotle pepper- rehydrate in hot water, drain, & chop
1 tablespoon cocoa powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregeno


Preheat oven to 375 degrees F (190 C) and line a baking tray with foil. Toss sweet potato cubes with 1 tablespoon oil and spread evenly on baking sheet. Roast for 35 – 45 minutes until fork tender, turn halfway through cooking with spatula. Remove and cool.

Cut tortillas into triangles, about 12 per tortilla. To fry the chips, pour about 1/4 inch oil into a medium skillet and fry chips for about 30 seconds on each side. Remove to paper towel lined plate and repeat until all chips are done. To bake chips, Spread them in an even layer on 1 or 2 parchment lined baking sheets and bake along with potatoes for 8-12 minutes until edges are browned.

Grease a large casserole dish or pan lightly with oil. Pour all ingredients for sauce into a large mixing bowl and stir well (or just pour in canned enchilada sauce). Add chips to bowl and gently toss to coat in sauce. Spread half of chips in prepared pan and top with a layer of black beans, sweet potatoes, and cilantro. Repeat last step and top with cheddar, then crack eggs and space evenly on top. Bake for 20-25 minutes until eggs are done.

Use a spatula to scoop out servings and add desired toppings.

You can substitute a bag store-bought corn tortilla chips for tortillas.

Adapted from a recipe from