Black Bean and Sweet Potato Enchiladas Recipe
Hi Everyone! I’m finally back from a mini-break I took to spend more time with Layla before my maternity leave ended. We spent lots of time hanging out as a family, seeing friends, and celebrating Layla’s 5 month birthday
I can’t believe it has already been 5 months – time is just flying by. But now that I’m back at work we’re much more on a schedule, and I’ve been cooking in the kitchen on a regular basis. Which means – lots of new, healthy recipes to share with all of you!
Mexican food is a staple in our house and I’m always looking for ways to make classic Mexican dishes both vegetarian friendly and healthy. And while I love my standard, quick and easy enchiladas recipe, I thought it was time to try something new.
These enchiladas are super hearty: filled with sautéed sweet potatoes and black beans, topped with gooey cheese and a homemade enchilada sauce. The enchilada sauce is my secret “ingredient” to make this recipe shine! I used to buy pre-made enchilada sauce from the store, thinking it was too difficult to make a good enchilada sauce at home. But it’s actually really really easy, and much better for you since you can control what’s in it. So for anyone who’s a little nervous about making homemade enchilada sauce, I encourage you to give this recipe a try. You’ll be amazed at how fast it is – takes less than 5 minutes to make!
I also topped this recipe with some diced olives and green onions. It just added a little bit of extra texture and flavor which we really enjoyed.
The Ingredients
Adapted from VegetarianTimes.com
Cooking Spray to grease casserole dish
For the filling:
- 3 medium sweet potatoes, diced
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 15oz can fire roasted tomatoes
- 2 cups prepared medium salsa
- 4 cloves garlic, minced
- 1 15oz can black beans, rinsed and drained
- 1/2 cup vegetable broth
- 1 tsp cumin powder
- 1 tsp chili powder
- salt & pepper to taste
- For the Sauce:
- 1 15oz can tomato sauce
- 1.5 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- 1⁄2 tsp chipotle chile powder (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- For the Enchiladas:
- 10 corn tortillas, warmed
- Shredded Mexican cheese blend (2 Tbsp per Enchilada – 1.25 cups total)
- Diced olives and green onions (for topping)
- The Directions
- Step 1 (Sauce): Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
- Step 2 (Filling): Saute garlic, onion, and red pepper in a large pan until cooked through – about 5 minutes. While that is cooking, dice your sweet potato.
- Step 3 (Filling): To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder – bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes — until the sweet potatoes are soft.
- Step 4 (Filling): Mash the potato mixture with a potato masher – but leave slightly chunky. Add in the black beans and cook 5 minutes.
- Step 5 (Assembly): Preheat oven to 350 degrees F. Spray a 9×13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.
- Step 6 (Assembly): Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce and all of the cheese.
- Step 7: Bake at 350 degrees for 15 minutes, or until the cheese has melted.
- Step 8: Top with green onions and olives, serve, and enjoy!
- This dish ended up being a huge hit with my husband, dad, and brother. And it was super filling too thanks to the protein and fiber from the sweet potatoes and black beans! The best part – one huge serving is less than 450 calories. Dig in!
- Black Bean and Sweet Potato Enchiladas
- Nutritional Info Per Serving: 435 Calories, 15g Fat (5g Saturated), 963mg Sodium, 65g Carbs, 11g Fiber, 11g Sugar, 13g Protein
- Ingredients
- Cooking Spray to grease casserole dish
- For the filling
- 3 medium sweet potatoes, diced
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 15oz can fire roasted tomatoes
- 2 cups prepared medium salsa
- 4 cloves garlic, minced
- 1 15oz can black beans, rinsed and drained
- 1/2 cup vegetable broth
- 1 tsp cumin powder
- 1 tsp chili powder
- salt & pepper to taste
- For the Sauce
- 1 15oz can tomato sauce
- 1.5 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- 1?2 tsp chipotle chile powder (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- For the Enchiladas
- 10 corn tortillas, warmed
- Shredded Mexican cheese blend (2 Tbsp per Enchilada - 1.25 cups total)
- Diced olives and green onions (for topping)
Directions
(Sauce): Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
(Filling): Saute garlic, onion, and red pepper in a large pan until cooked through - about 5 minutes. While that is cooking, dice your sweet potato.
(Filling): To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder - bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes -- until the sweet potatoes are soft.
(Filling): Mash the potato mixture with a potato masher - but leave slightly chunky. Add in the black beans and cook 5 minutes.
(Assembly): Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.
(Assembly): Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce and all of the cheese.
Bake at 350 degrees for 15 minutes, or until the cheese has melted.
Top with green onions and olives, serve, and enjoy!
Notes
2.4
http://pickyeaterblog.com/black-bean-and-sweet-potato-enchiladas/
Recipe by: The Picky Eater, pickyeaterblog.com
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dinner,
enchiladas,
gluten free,
Mexican,
Recipes,
Vegetarian