• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • Harry Potter
    • Recipe Index
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Whip & Wander » Recipes » Mains

    Published: Oct 4, 2022 · Modified: Nov 1, 2024 by Jenni · This post may contain affiliate links.

    Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a gold fork resting in a shallow bowl with a sweet potato enchilada
    two bowls with vegetarian sweet potato enchiladas in them on a tan cloth
    a shallow bowl with a sweet potato black bean enchilada on a gauzy tan cloth
    a hand cutting into a black bean enchilada
    two tan bowls with enchiladas resting on a gauzy tan cloth
    a pan of vegetarian black bean and sweet potato enchiladas
    an enchilada in a shallow bowl with a gold fork

    These Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce are a super cozy and hearty meatless fall dinner. Flour tortillas are filled with a spiced rice and black bean mixture with poblano peppers, savory roasted cinnamon-garlic sweet potatoes, and melty Monterey Jack cheese. The chipotle pumpkin sauce is extra creamy thanks to a base of sour cream, which helps temper the heat and adds richness to the dish.

    Jump to:
    • What Ingredients go into these fall enchiladas?
    • How to assemble enchiladas
    • What to serve Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce with?
    • Can I halve this enchilada recipe?
    • Are these creamy enchiladas freezer-friendly?
    • What tools do I need to make this recipe?
    • Looking for more dinner inspiration?
    • Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce
    diced sweet potatoes with garlic and cinnamon on then

    What Ingredients go into these fall enchiladas?

    • Flour tortillas - I prefer the 10-inch burrito-size tortillas for this dish, but you can use the smaller 8-inch size if you are using a narrower baking dish.
    • Sweet potatoes - I don't even bother peeling these as the skin gets lovely and crisp when pre-roasted. They just need a good scrub and a quick dice. I prefer red garnet sweet potatoes if available to you.
    • Black beans - I generally used canned beans, but you can pre-cook beans if you prefer.
    • Rice - I prefer white rice like Jasmine or Basmati, but you can also use brown rice if you prefer (just pre-cook it a bit longer).
    • Poblano peppers - If you can't source fresh poblano peppers, you can use pre-roasted jarred green chilis.
    • Green onions
    • Cheese - I usually use Monterey Jack cheese because it has a mild, buttery flavor and melts really well. But these enchiladas are also lovely with white cheddar, classic cheddar, or Colby Jack, or you can also use a crumbly cheese like cotija or feta (note: cotija is not vegetarian so keep that in mind if that's important to you).
    • Pumpkin puree
    • Sour cream
    • Garlic-infused olive oil (may sub for olive oil + garlic powder)
    • Chipotle chili powder
    • Traditional chili powder
    • Ground cayenne pepper
    • Ground cumin
    • Ground cinnamon - I prefer Ceylon cinnamon if available to you.
    • Lime - I use both the juice and the zest to help balance the flavor and temper the spice in the spiced rice.
    • Kosher salt
    • Cracked black pepper
    a series of 6 images showing an enchilada being filled and rolled
    a series of 6 images showing a pan being filled with enchiladas

    How to assemble enchiladas

    1. Lay a flour tortilla flat on a clean surface.
    2. Fill with a generous scoop of the spiced rice and bean mixture then a smaller scoop of the roasted garlic-cinnamon sweet potatoes, portioning these out in an oblong shape rather than a mound.
    3. Top with filling with a couple of spoonfuls of the chipotle pumpkin sauce, then a sprinkle of the shredded cheese.
    4. If you'd like your tortillas to be tucked closed on each end like a burrito, you can fold the two outer edges (the edges that align with the oblong portion of filling) over by about an inch. If you prefer your enchiladas to remain open on the ends, you can skip this step.
    5. Fold over one of the remaining wide sides of the tortilla until it covers the filling. You may need to tuck the edges in a bit as you fold the tortilla over if you prefer closed burrito-style ends. Carefully, roll the tortilla forward so that it is fully enclosed and the seam end is on the bottom.
    6. Carefully transfer the closed enchilada to the pan, placing it flush with the bottom edge of the pan, seam side down. Repeat until all 8 tortillas have been filled, rolled, and transferred to the pan.
    7. Pour the chipotle pumpkin cream sauce over the top of the rolled enchiladas and, using a silicone spatula, spread the sauce evenly across the top until they are evenly covered. Sprinkle the top with the reserved portion of cheese.
    a pan of Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce resting on a white cloth on a wooden surface
    melted cheese on top of pumpkin cream sauce

    What to serve Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce with?

    These vegetarian enchiladas are super hearty on their own, but if you'd like to round the meal out with something green, they are lovely served with a simple green tossed salad, roasted broccoli, or sauteed kale on the side.

    Can I halve this enchilada recipe?

    Yes! I portioned these Sweet Potato and Black Bean Enchiladas out to easily be halved or doubled, depending on how many people you're feeding. If you halve this recipe, it can be made in an 8x8 or 9 x 9-inch baking dish.

    Are these creamy enchiladas freezer-friendly?

    This dish is super freezer-friendly. Sometimes I will freeze half of the batch (prior to baking) for another day and bake the other half that evening in a 8 x 8 or 9 x 9-inch baking dish.

    a tray of enchiladas with two missing
    a half of a pan of enchiladas with a metal serving utensil resting in the dish

    What tools do I need to make this recipe?

    • A cutting board
    • A chef's knife
    • A kitchen scale (or measuring cups for less precise measurements)
    • Measuring spoons
    • A baker's half sheet lined with parchment paper
    • A medium pot with a lid -- OR -- an electric pressure cooker -- OR -- a rice cooker (depending on your preferred method for cooking rice)
    • A medium saucepan (for the sauce -- may wash and use the same you cooked the rice in)
    • A large pot to finish the rice and bean mixture.
    • A citrus zester
    • A citrus juicer
    • A wooden spoon
    • A silicone spatula
    • A cheese grater (if using cheese that hasn't been pre-grated)
    • A can opener (if using canned beans)
    • A fine mesh strainer
    • A 13 x 9-inch baking dish

    Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    a tray of enchiladas next to two bowls containing an enchilada each
    a gold fork resting in a bowl with a black bean and sweet potato enchilada

    Looking for more dinner inspiration?

    Love these Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce? Here are some more of my favorite fall recipes to enjoy:

    • Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
    • Tahini Noodle Bowls with Crispy Tofu and Vegetables
    • Sloppy Joe Bowls
    • Pressure Cooker Black Bean Soup
    • Chili with Butternut Squash
    • Pumpkin Pizza with Gruyere and Crispy Sage
    • White Pizza with Pumpkin, Bacon, Kale, and Gouda
    two shallow bowls containing enchiladas on a tan cloth
    a hand using a gold fork to cut into an enchilada
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    an enchilada in a shallow bowl with a gold fork

    Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: Jenni
    • Prep Time: 35 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 35 minutes
    • Yield: 8 servings 1x
    • Category: Mains
    • Method: Stovetop, Oven
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    These Sweet Potato and Black Bean Enchiladas with Chipotle Pumpkin Sauce are a super cozy and hearty meatless fall dinner. 


    Ingredients

    Scale

    Garlic-cinnamon sweet potatoes:

    • 636 g / 4 cups (about 1 large or two medium) sweet potatoes with skins left on, diced
    • 1 tbsp garlic-infused olive oil -- OR -- 1 tablespoon olive oil + ½ tsp garlic powder
    • ¾ tsp ground cinnamon
    • 1 tsp Kosher salt
    • ½ tsp cracked black pepper
    • Optional: ⅛ - ¼ teaspoon ground cayenne pepper

    Spiced rice and beans:

    • ⅔ cup white rice (Jasmine or Basmati)
    • Water to cover (measurement dependent on cooking method: see below)
    • 2 tbsp garlic-infused olive oil (may sub for 2 tbsp olive oil + ½ tsp garlic powder)
    • 160 g (2 medium) poblano peppers, seeded and chopped
    • 1 lime - juice and zest
    • 1 tbsp ground cumin
    • 1 tsp chili powder
    • 1 tsp Kosher salt
    • 80 g (1 cup) green onions, chopped
    • 2 cans black beans, drained and rinsed

    Chipotle pumpkin sauce:

    • 32 oz sour cream
    • 244 g (1 cup) pumpkin puree
    • 1 ½ tsp chipotle chili powder
    • 1 tsp Kosher salt

    For the remaining recipe:

    • 8 - 10-inch flour tortillas (burrito-sized)
    • 12 oz (3 cups) Monterey Jack cheese, shredded (may sub for cheddar, cotija*, or feta), divided

    Instructions

    For the garlic-cinnamon sweet potatoes:

    1. Preheat oven to 425 degrees F / 220 C. Line a baker's half-sheet pan with parchment paper.
    2. Transfer the diced sweet potatoes to the lined sheet pan. Sprinkle with garlic oil, cinnamon, salt, pepper, and if desired, the cayenne pepper. Toss by hand to combine.
    3. Transfer the pan to the oven to roast for 25-30 minutes or until fork-tender, lightly caramelized, and skins are crisp. Reserve to the side.

    For the spiced rice and beans:

    1. Cook the rice according to your preferred method.
      • On the stove:
        • In a medium pot over medium-high heat, add the rice and 1 ⅓ cup water. Allow to come to a boil, then reduce heat and cover the pot with a lid. Allow to maintain a gentle simmer for 15-minutes, then turn heat off and allow to continue steaming with the lid on for an additional 10-minutes. Reserve to the side.
      • In an electric pressure cooker:
        • Add the rice and ⅔ cup water. Secure the lid and set to pressure cook on high for 3-minutes. Once finished, allow to natural-release pressure for 10-minutes, then safely quick-release the remaining pressure. Reserve to the side.
      • In a rice cooker: Cook according to your rice cooker instructions then reserve to the side.
    2. In a large pot over medium-high heat, add the garlic-infused olive oil. Once shimmering, add the poblano peppers and saute for 2-3 minutes until the peppers begin to soften slightly.
    3. Lower the meat to medium. Add the lime juice and zest, ground cumin, chili powder, and Kosher salt and stir to combine.
    4. Add the reserved rice, green onions, and black beans and gently stir until the rice is evenly coated in seasoning and the ingredients are well-dispersed and warm through. Taste for salt and adjust if needed. Remove from heat and reserve to the side.

    For the chipotle pumpkin sauce:

    1. In a medium saucepan over medium heat add the sour cream, pumpkin puree, chipotle chili powder, and Kosher salt. Stir often until well combined and warmed through. Reserve to the side.

    To assemble the enchiladas:

    1. Lower the heat on the oven to 375 degrees F / 190 C. In a 13 x 9 inch baking dish, add a few spoonfuls of the reserved chipotle pumpkin sauce to the bottom. Using a silicone spatula, spread the sauce to coat the bottom of the dish in a thin layer. Reserve to the side.
    2. Lay a flour tortilla flat on a clean surface. Fill with a generous scoop of the spiced rice and bean mixture then a smaller scoop of the roasted garlic-cinnamon sweet potatoes, portioning these out in an oblong shape rather than a mound.
    3. Top with filling with a couple of spoonfuls of the chipotle pumpkin sauce, then a sprinkle of the shredded cheese. (You'll use ⅔ of the cheese in the enchiladas and reserve the remaining ⅓ for the top)
    4. If you'd like your tortillas to be tucked closed on each end like a burrito, you can fold the two outer edges (the edges that align with the oblong portion of filling) over by about an inch. If you prefer your enchiladas to remain open on the ends, you can skip this step. Fold over one of the remaining wide sides of the tortilla until it covers the filling. You may need to tuck the edges in a bit as you fold the tortilla over if you prefer closed burrito-style ends. Carefully, roll the tortilla forward so that it is fully enclosed and the seam end is on the bottom. Carefully transfer the closed enchilada to the pan, placing it flush with the bottom edge of the pan, seam side down. Repeat until all 8 tortillas have been filled, rolled, and transferred to the pan.
    5. Pour the chipotle pumpkin cream sauce over the top of the rolled enchiladas and, using a silicone spatula, spread the sauce evenly across the top until they are evenly covered. Sprinkle the top with the reserved ⅓ portion of cheese.
    6. Bake for 35-40 minutes or until the cheese has begun to lightly blister and the enchiladas are warmed through.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    * cotija is not vegetarian so keep that in mind if that's important to you.


    Nutrition

    • Serving Size: 1 enchilada
    • Calories: 794
    • Sugar: 14 g
    • Sodium: 1668 mg
    • Fat: 41 g
    • Saturated Fat: 22 g
    • Carbohydrates: 74 g
    • Fiber: 13 g
    • Protein: 27 g
    • Cholesterol: 113 mg

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    « Chicken Poblano Chili
    Cheesy Cauliflower Casserole with Sausage, Kale, and Red Pepper »

    Reader Interactions

    Comments

    1. Lexi says

      October 12, 2022 at 9:39 am

      I made these over the weekend using butternut squash in place of the sweet potatoes. Everyone loved them. They are hearty, healthy and so flavorful. I loved the addition of cinnamon during roasting, it added such a nice pop of flavor. It was a great recipe to use up some of the poblanos and squash we grew. Also a new way tousepumpkin!

      Reply
      • Jenni says

        October 12, 2022 at 10:11 am

        Thanks, Lexi! I'm so glad you enjoyed this recipe! I also sometimes swap out the sweet potato for butternut squash and they both work so well in this

        Reply
    2. Jess says

      October 08, 2022 at 9:15 am

      This recipe was fantastic! It came together really easily with minimal chopping. The sweet potatoes smelled heavenly when roasting and the spiced rice was perfect. You can use the rice saucepan to heat up the sauce if you're looking to cut down on dishes!

      Reply
      • Jenni says

        October 12, 2022 at 10:10 am

        Thanks so much! I'm so glad you enjoyed this recipe. Those sweet potatoes are so good. I often make them for breakfast with eggs too!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    What to Make Right Now

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a gold spoon scooping up roasted salmon topped with fresh herbs and feta
      Roasted Salmon with Feta and Herbs
    • A big white bowl filled Curried Chicken Salad on an orange cloth with salad servers
      Curried Chicken Salad
    • a white bowl with Spicy Kimchi Ahi Poke and a gold fork inside
      Spicy Kimchi Ahi Poke

    It's Big Salad Season

    • BBQ Chicken Salad in a large white bowl with a jar of buttermilk jalapeno ranch dressing on the side
      BBQ Chicken Salad with Buttermilk Jalapeno Ranch
    • A Burger Salad with Meatballs, a bowl of Special Sauce, and a plate of blue cheese
      Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
    • A large white bowl filled with bbq pulled pork salad resting on a green cloth with peaches next to the bowl
      BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Summer Salads to Serve on the Side

    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth
      Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan
    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado

    The Best Sandwiches Ever

    • a Prosciutto and Cheese Sandwich with Chili Fig Jam resting n a white plate on an orange cloth
      Prosciutto and Cheese Sandwich with Chili Fig Jam
    • an open baguette with onion, arugula, eggs, tapenade, tuna salad, tomatoes
      French Tuna Sandwich (Pan Bagnat)
    • an Italian Deli Sandwich on a white plate on a green cloth
      Italian Deli Sandwich
    • a closeup of a baguette with romesco sauce, arugula, and roast beef peeking out
      Roast Beef Sandwich with Romesco and Arugula

    Popular Recipes

    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough
    • a cast iron skillet with corn bread next to a plate with a slice of cornbread and pat of butter
      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2024 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    136 shares
    • 14
    136 shares
    • 14