Black Bean Sweet Potato Enchiladas

Name: Black Bean Sweet Potato Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 2 medium sweet potatoes; 1 teaspoon salt; 1 large red bell pepper; 2 cloves garlic; 1/2 teaspoon onion powder; 1 teaspoon cumin; 1 teaspoon oregano; 1 can black beans; 1/2 teaspoon pepper; 1/2 teaspoon salt; 2 cups spinach; 1/4 cup cilantro; 1 recipe for homemade red enchilada sauce*; 10 flour tortillas; 2-3 cups shredded mozzarella; chopped cilantro; chopped white onions

User Reviews

4.9

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8
Calories
417 kcal
Course
Main Course
Cuisine
Mexican

Black Bean Sweet Potato Enchiladas

Whitney Jenkins

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These Sweet Potato and Black Bean Enchiladas are the perfect weeknight casserole for the changing fall weather! They are hearty yet vegetarian, and full of tons of flavor without being overly spicy. Your family will love it!

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Ingredients

Servings

1 tablespoon olive oil
2 medium sweet potatoes peeled and chopped
1 teaspoon salt
1 large red bell pepper
2 cloves garlic minced
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 can black beans don't drain it
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups spinach chopped
1/4 cup cilantro chopped (optional)
1 recipe for homemade red enchilada sauce*
10 flour tortillas
2-3 cups shredded mozzarella **
chopped cilantro to garnish
chopped white onions to garnish

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Instructions

In a wide skillet, heat olive oil over medium heat.
Peel the sweet potatoes and chop them into 1/2 inch cubes. Try to make them somewhat uniform so that they cook evenly.
When the oil shimmers, add the sweet potatoes to the pan and cook for about 10 minutes, stirring occasionally. Season with 1 teaspoon salt.
Add the chopped bell pepper and garlic.
Add the onion powder, cumin, and oregano.
Saute for another 8-10 minutes, until the sweet potatoes and bell peppers are tender.
Add 1 can of black beans, undrained.
Season with 1/2 teaspoon pepper and 1/2 teaspoon salt.
Add chopped spinach. You don't have to chop it if you don't want to, I just don't like big gloops of spinach in my enchiladas.
Add 1/4 cup cilantro. Of course the cilantro is optional for all you haters out there.
Add about 3 tablespoons of the enchilada sauce. You don't have to measure it, just eyeball it. We want to keep the filling nice and moist and get some more flavor in there.
Preheat your oven to 375 degrees F. Grease a 9x13 inch pan with nonstick spray.
Add a few tablespoons of filling down the center of 1 tortilla. Top with 1-2 tablespoons shredded cheese. Roll it up tightly and place it snugly on the edge of the pan.
Continue with the rest of the tortillas. I misjudged and put 8 enchiladas in a 11x8 inch pan, so your arrangement might not look as tight as the photos. I used 10 tortillas total, (8 in 1 smaller pan). If you use a 9x13 they will fit just fine.
Top the enchiladas with the enchilada sauce. Move the tortillas around a little bit so the sauce gets in between the enchiladas. I like to leave the edges of the enchiladas sauce-free so that they get a little crispy in the oven. I'm sure that's not authentic at all, but neither are sweet potatoes and black beans in enchiladas, so I'm rolling with it.
Top the enchiladas with remaining cheese. How much you put on is really up to you!
Bake the enchiladas at 375 for about 20-30 minutes. Take them out when the cheese is melted and the sauce looks a little bubbly. The edges of the tortillas will crisp up if you leave them in closer to 30 minutes. Keep an eye on it and take it out when it looks good to you!
Let the enchiladas cool down for about 5 minutes, then sprinkle a copious amount of cilantro (copious! Copious I say!) and white onions down the middle. Don't skip this step unless you are a true cilantro hater! That fresh garnish really does make a huge difference.
I would serve this with Tejano beans, or maybe this Spanish Cauliflower Rice if you are trying to low-carb it.

Notes

*The recipe that I just posted for homemade red enchilada sauce makes about 2 and 3/4 cup sauce, which is 22 ounces. A large can of enchilada sauce is usually about 28 ounces. So 1 (28 ounce) can will work great. You can leave out some of the canned sauce if it looks excessive. NOTE for vegetarians: swap out the chicken broth called for in the sauce for vegetable broth!
**You can also use Monterey Jack or a Mexican blend.

Nutrition Information

Show Details

Serving 1enchilada Calories 417kcal (21%) Carbohydrates 60g (20%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 22mg (7%) Potassium 514mg (15%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 10256IU (205%) Vitamin C 32mg (36%) Calcium 247mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 417 kcal

% Daily Value*

Serving	1enchilada
Calories	417kcal	21%
Carbohydrates	60g	20%
Protein	17g	34%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	22mg	7%
Potassium	514mg	11%
Fiber	8g	32%
Sugar	13g	26%
Vitamin A	10256IU	205%
Vitamin C	32mg	36%
Calcium	247mg	25%
Iron	4mg	22%