Sweet Potato and Black Bean Enchiladas
User Reviews
5
Sweet Potato and Black Bean Enchiladas
Description
This recipe starts by steaming diced sweet potatoes, onion, and red bell pepper until tender. These vegetables are mashed slightly with aromatic spices including smoked paprika, cumin, ground coriander, garlic powder, salt, and pepper, plus chopped fresh cilantro for brightness. Black beans are folded into this mixture to add protein and body.
Flour tortillas are warmed to soften and filled evenly with the sweet potato bean mixture, rolled, and placed seam-side down in a baking dish coated with enchilada sauce. The dish is topped with additional enchilada sauce and a generous sprinkling of shredded Monterey Jack cheese before baking until bubbly and golden.
The enchiladas offer a savory, smoky, and slightly sweet flavor profile with creamy, tender filling and a melted cheesy crust. Perfect as a vegetarian main or side dish, they can be customized to include extra cheese or different sauces.
Make-ahead and storage options include refrigerating assembled enchiladas covered for several days and freezing tightly wrapped for up to three months. Gluten-free versions can use corn tortillas, and vegan versions can substitute cheese or omit it. Cilantro can be swapped with lime juice and zest for those who prefer.
Ingredients
- 1 sweet potato peeled and diced, large
- onion diced, large
- red bell pepper diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 cup cilantro chopped, fresh
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 15 oz. black beans drained and rinsed (1.5 cups, canned
- 8 oz. Monterey jack cheese about 2 cups, shredded
- 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.
Notes
- Store assembled enchiladas covered in the refrigerator for 3-5 days, reheating covered initially then uncovered to finish.
- Freeze tightly wrapped for up to 3 months; bake covered for 45 minutes from frozen, then uncovered for 10–15 minutes.
- To make it gluten-free, substitute corn tortillas and toast them beforehand to prevent breaking.
- For a vegan version, use your preferred plant-based cheese or omit cheese altogether.
- If you prefer, replace cilantro with fresh lime juice and zest to brighten the filling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
