Black Bean Sweet Potato Enchiladas are packed with healthy nutrients and delicious flavor.
Oh guys, these Black Bean Sweet Potato Enchiladas are simply the best. Steamed corn tortillas filled with sweet potatoes, black beans, green chile, sweet corn and the perfect blend of spices, all smothered in enchilada sauce and melty Monterey Jack cheese. No one will care there’s no meat in there!
How to make Black Bean Sweet Potato Enchiladas
These enchiladas are really easy and should definitely become a staple dinner for you family, especially because you can easily double this recipe and set aside one to freeze for a make ahead dinner.
The microwave comes in handy here; we’ll use it to par cook (halfway cook) the diced potatoes before we saute them in a large skillet with onions and green chiles. Once the onions and sweet potatoes are soft and beginning to brown, deglaze the pan with chicken broth, remove from heat, mash, and then gently mix in the corn, black beans, cumin, paprika and ground coriander.
Next, prepare your corn tortillas by steaming them in the microwave too. Remove their packaging, wrap them in a wet towel, and wrap the towel tight with plastic wrap. Microwave for about 30-40 seconds and set aside to soften while you prepare your baking dish.
Spray a 9X13 baking dish with cooking spray. Spread about 1/3 cup enchilada sauce over the bottom, just enough to cover it completely. Remove the tortillas from their steam towel and place a large spoonful of filling down the center. Sprinkle with cheese, roll up, and place into the prepared dish. Repeat until the dish is filled and you’ve used up all the tortillas.
Pour the rest of the enchilada sauce over the tortillas, then top with lots and lots of yummy Monterey Jack cheese.
Pop in a 350 degree oven for about 20 minutes, just to warm everything through and melt the cheese.
I’m seriously craving these Black Bean Sweet Potato Enchiladas just writing up this post! They are sooo good, you’ve got to give them a try, I know your family will love them! I’d love to know what you think, so leave a comment below and rate the recipe if you try it. Enjoy!Print
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