Mulled Wine + Sweet Potato and Black Bean Enchiladas

Checking in from my home office (AKA bed!) It’s been a fabulous couple of days here, due in part to unseasonably nice December weather, two weeks off of work, and the arrival of Christmas week.

Hunter and I celebrating a friend's birthday at Henry's Majestic, in December, on the patio. Cheers.

Hunter and I celebrating a friend’s birthday at Henry’s Majestic, in December, on the patio. Cheers.

In spite of the warm temperatures, I decided mulled wine would be a good choice to prep for my friends during our annual Secret Santa party last weekend. Wine is flowing in all forms throughout the season (and year-round TBH), so why not mix it up and try a warm, spiced version for a change? Just pretend you’re somewhere that experiences snow on Christmas and you’re good to go.

I’m also sharing one of my favorite enchilada recipes (courtesy of my sweet friend Sue! Original recipe here) Sweet Potato and Black Bean Enchiladas. Basically a health food packed with nutrients! And cheese! My family recently started the tradition of preparing a Mexican feast on Christmas. Needless to say, I’m a big fan of the change. This year my mom has the enchiladas covered, so I decided to make these babies to kick off the week because you can never have enough Mexican food, am I right?

Let’s begin with the wine.

I adapted this recipe from one of my very favorite blogs, Gimme Some Oven. You can find the original here!

Might have added a few extra cloves...

Might have added a few extra cloves…

You’ll need:

  • A couple bottles of red wine. I used a cab, and I also made this recipe for a large group of wine-loving individuals. I used three bottles. You can adjust accordingly, depending on your group and the size of the wine bottles you purchase.
  • One orange, peeled and sliced
  • 1/4 cup of honey
  • 10 or so cloves (whole)
  • A handful of cinnamon sticks I used about eight, because I used a ton of wine.
  • Two to four star anise

I left the star anise out this time, simply because they didn’t have it at the Kroger I went to. Central Market is usually my go-to for spices so you’ll definitely be able to find it there if you have one nearby. Also, the original recipe included the option to add brandy, which I am totally on board with. Turn up!




Combine the ingredients in a large pot, and simmer over medium-high heat for as long as you’d like – it can be as little as 15 minutes or up to three hours. Very easy! We served it with a ladle in the below super cute wine glasses that our host picked up from Swoozie’s (they are on sale right now! Best to have them on hand for next year…) It’s also important to mention that this recipe will make your home smell amazing!


Now, on to the enchiladas.

This recipe takes about an hour, total. Prep time is 20 minutes  It’s totally worth it though. I had a very happy Hunty on my hands. I added a jalapeño because we like it spicy!

You’ll need:

  • A cup of brown rice, uncooked
  • Olive oil about three tablespoons, give or take.
  • A cup of chopped bell peppers I recommend one green and one red!
  • One jalapeño, seeded and chopped
  • One medium to large sweet potato, peeled and diced
  • One packet of taco seasoning
  • One (~15oz.) can of black beans, drained and rinsed
  • One teaspoon minced garlic
  • One and 3/4 cups of salsa (you can purchase a larger can of enchilada sauce and substitute it for the salsa if you’d like)
  • Juice of two limes
  • 1/4 cup chopped cilantro
  • One cup red enchilada sauce
  • Two cups freshly shredded cheddar cheese, separated I used a sharp cheddar!
  • 12 whole wheat tortillas
  • Your favorite toppings! I like green onions and extra cilantro, Hunter likes sour cream!
Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas


  1. Preheat your oven to 350°.
  2. Cook the rice, following instructions on package. It should make about two cups when finished.
  3. While the rice is cooking, peel and chop the sweet potato. Small pieces work well. Combine with a few tablespoons of olive oil in a large skillet over medium-high heat.
  4. Cook the potato until tender, about eight minutes. Next, add in the chopped peppers and jalapeño with another tablespoon of olive oil. Cook for an additional three to four minutes, then add in the garlic and black beans. Keep stirring for a minute or so.
  5. In a large bowl, combine the sweet potato mixture with a cup of the salsa (or enchilada sauce if you went that route), taco seasoning, and cooked rice. Stir well. Add the lime juice and cilantro, and season with salt and pepper.
  6. Prep a 9×13 pan with nonstick spray. Spread the remaining 3/4 cup of salsa, or enchilada sauce, on the bottom of the pan.
  7. Make the enchiladas! Scoop about 1/2 cup of the filling onto the left side of your tortilla. Sprinkle a handful of cheese on top, and roll it up. Place the enchiladas in the pan seam-side down as you go.
  8. Once the pan is filled with enchiladas, pour a cup of enchilada sauce over top and sprinkle with a cup of cheese (or more).
  9. Bake for 15-20 minutes, until the cheese is melted and the enchiladas are warmed through.
  10. Remove and enjoy with your toppings!

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