Black Bean Sweet Potato Enchiladas

 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!

Black Bean Sweet Potato Enchiladas

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5 from 1 review

• Author: Emily
• Total Time: 45 minutes
• Yield: 6 servings (2 enchiladas each) 1x

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Description

These absolutely delicious (and meatless) Black Bean Sweet Potato Enchiladas are full of healthy ingredients that really pack in the flavor. Great as a make ahead freezer meal too!

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Ingredients

Units USM Scale 1x2x3x

• 1 and 1/2 tablespoons vegetable oil
• 1 large sweet potato, peeled and diced into 1/4 inch pieces
• 1 small onion, chopped
• 1 (4 oz. can) diced green chiles (mild or hot, your preference)
• 1 can black beans, drained and rinsed
• 1 cup canned corn, drained
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 (15 oz) can enchilada sauce
• 12 corn tortillas, steamed and still warm
• 2 cups shredded monterey jack cheese
• salt

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Instructions

1. Set oven to heat to 350 degrees F. Place a skillet over medium high heat. Place chopped sweet potato in a microwave safe bowl, cover and microwave on full power for 4 minutes, stopping half way through to stir.
2. When the potatoes are done softening, add vegetable oil, chopped onion and potatoes to the skillet. Sprinkle with a bit of salt and cook, stirring frequently, until onions and potatoes begin to brown, about 4-6 minutes.
3. Remove from heat and empty into a large mixing bowl. Smash sweet potato with a fork or potato masher. Stir in the green chiles, black beans, corn, paprika, garlic powder and ground cumin. Set filling bowl aside.
4. Spray a casserole dish with cooking spray, and spread about 1/3 cup enchilada sauce over the bottom. Place a spoonful of filling down the center of each tortilla, sprinkle filling with cheese, then roll and place into the dish into rows. When the casserole dish is filled, pour the remaining enchilada sauce over the tops of the tortillas, and sprinkle the rest of the cheese over the top.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove and serve with garnishes such as sour cream, cilantro, lettuce etc.

Notes

To soften tortillas without cooking them individually in hot oil, wrap a wet towel around the stack, then wrap the towel with plastic wrap and microwave for about 45 seconds. Keep the tortillas covered with a wet towel as you work to fill them, and they should be flexible without any cracking.

These enchiladas are great for a freezer meal! Prepare the recipe through step 4 and freeze. Bake from frozen in a 375-degree F oven until heated through, about 45 minutes.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Mexican American

Nutrition

• Serving Size: 2 Enchiladas
• Calories: 378
• Sugar: 4.8 g
• Sodium: 501 mg
• Fat: 17.2 g
• Saturated Fat: 8.1 g
• Carbohydrates: 42.6 g
• Fiber: 7.9 g
• Protein: 15.4 g
• Cholesterol: 70 mg