Sweet Potato and Black Bean Enchiladas
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5.0
21 reviews
Excellent
Sweet Potato and Black Bean Enchiladas
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These sweet potato and black bean enchiladas are healthy, vegetarian, packed with flavor, and freezable! The veggies are steamed to make it lower in fat.
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Ingredients
- 1 large sweet potato peeled and diced
- large onion diced
- red bell pepper diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 cup fresh cilantro chopped
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 15 oz. canned black beans drained and rinsed (1.5 cups)
- 8 oz. shredded Monterey jack cheese (about 2 cups)
- 10 flour tortillas
- 2 cups enchilada sauce
Instructions
- Preheat oven to 375 degrees F.
- Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)
- Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).
- Add black beans to vegetables; stir to combine.
- Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.
- Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.
- Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.
- Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.
- Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.
Equipments used:
Notes
- I use my own homemade chipotle enchilada sauce for these, but any store-bought enchilada sauce will work as well.
- Love cheese? Add more inside each enchilada, as well as sprinkling on top.
- Make ahead directions: cover with foil and keep in your fridge for 3-5 days. Bake covered with foil for 30 minutes, uncovered for 10.
- Freezer directions: wrap tightly with foil and freeze for up to 3 months. Bake covered with foil for 45 minutes directly from the freezer, uncovered for 10-15 more minutes.
- Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before to help them not fall apart.
- Make it vegan: use your favorite vegan cheese substitute, or leave it out.
- Don't like cilantro? Use some fresh lime juice and zest in the filling as a substitute.
Nutrition Information
Show Details
Serving
1enchilada
Calories
246kcal
(12%)
Carbohydrates
30g
(10%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
1031mg
(43%)
Potassium
248mg
(7%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2491IU
(50%)
Vitamin C
3mg
(3%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 246kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 1031mg | 43% |
| Potassium | 248mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2491IU | 50% |
| Vitamin C | 3mg | 3% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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