Sweet Potato Black Bean Enchiladas (Printable Version)
# What You'll Need:
→ Base
01 -
1 tablespoon olive oil
02 -
1 small red onion, chopped
03 -
3 cups peeled sweet potato, ½-inch cubed (about 2 medium)
04 -
3 cloves garlic, minced
→ Seasonings
05 -
1 tablespoon chili powder
06 -
2 teaspoons cumin
07 -
¼ teaspoon salt
08 -
¼ teaspoon black pepper
→ Filling & Assembly
09 -
1 can (15 ounce) black beans, rinsed and drained
10 -
1 ½ cups red enchilada sauce (about 10 ounces)
11 -
2 cups (8 ounces) shredded cheese (cheddar, Monterey jack, Colby jack or Mexican blend), divided
12 -
10 flour tortillas (8-inch), whole wheat or white
→ Optional Toppings
13 -
Plain Greek yogurt or sour cream
14 -
Avocado
15 -
Chopped red onion
16 -
Fresh cilantro
# Step-by-Step Directions:
01 -
Preheat oven to 375° F.
02 -
Heat olive oil in a large skillet over medium heat. Add the onion and sweet potato and sauté for 5 minutes, stirring often, until the sweet potato begins to lightly brown. Add ½ cup water to the pan, cover, and continue cooking until sweet potatoes are tender, about 5-10 more minutes. Test a sweet potato piece to ensure it's soft but not mushy.
03 -
Uncover the pan and stir in the garlic, chili powder, cumin, salt and pepper. Cook for 30 seconds and then remove the pan from the heat.
04 -
Stir in the black beans to create the complete filling mixture.
05 -
Place ½ cup of the enchilada sauce in the bottom of a 9x13-inch baking dish, spreading it evenly.
06 -
Working with one tortilla at a time, place ½ cup of the sweet potato black bean filling down the middle of the tortilla, slightly to the side of the center. Add about 2 tablespoons of cheese, roll the tortilla up tightly and place seam-side down in the baking dish.
07 -
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
08 -
Cover the pan with foil and bake for 15 minutes. Uncover and bake for about 10 more minutes, until the enchiladas are hot and bubbly. Serve with toppings as desired.
# Helpful Notes:
01 -
Unbaked enchiladas can be refrigerated for up to 1 day before baking or frozen (wrapped airtight) for up to 3 months. Defrost overnight in the refrigerator, then add 10-15 minutes to the covered bake time.
02 -
Baked enchiladas can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator if frozen, reheat and serve.
03 -
To make vegan enchiladas, omit the cheese or use your favorite vegan cheese substitute.
04 -
To make gluten-free enchiladas, use certified gluten-free corn tortillas. You may need a few extra tortillas since corn tortillas are smaller than flour. To make corn tortillas more pliable for rolling, warm them in the microwave between damp paper towels or heat them in a skillet.