Black Bean Sweet Potato Enchiladas
The perfect vegetarian meal for Meatless Monday or anytime you want a lighter enchilada. Full of nutrients and fiber, you won’t miss the meat!
As I was planning out my meals for the week, I wanted to share a simple, delicious and budget-friendly recipe that is perfect for Meatless Monday or any day of the week. These sweet potato black bean enchiladas can be made ahead and baked right before serving, or you can prepare the entire dish for a weeknight meal in under 40 minutes.
I like to add an avocado lime crema to top the enchiladas. It helps cool down the spiciness of the enchilada sauce and provides extra creaminess to the enchiladas.
Ingredients in Sweet Potato Black Bean Enchiladas
Canned black beans
Enchilada Sauce (I prefer Las Palmas Red Sauce)
Spices – salt, pepper, chili powder, and cumin powder
Jalapeno Pepper (optional)
For the avocado lime crema (optional, but highly recommended)
Sour Cream (optional)
Lime juice and zest (optional)
How to Make Sweet Potato Black Bean Enchiladas
Preparing these vegetarian enchiladas is incredibly easy. You start by peeling the sweet potato, then cut it into 1/2 inch pieces. I like to roast the sweet potato in the oven for about 20 minutes to give it a delicious roasted flavor. Place the sweet potato on a baking sheet, drizzle olive oil and sprinkle with salt, pepper, chili powder, cumin powder and toss to coat the sweet potatoes in the oil and spices.
Roast the sweet potatoes for 20 minutes until soft and slightly browned, turning the sweet potatoes once halfway through. If you prefer to cook the sweet potatoes in the skillet, that is fine as well, you’ll need to stir often to cook evenly.
While the sweet potatoes are roasting, chop an onion and saute in a pan until soft. Add the drained and rinsed black beans, cumin, chili powder, and mix until well combined. Stir in the roasted sweet potatoes and chopped spinach and stir to combine. Cook just until the spinach is wilted.
In a baking dish, pour a tablespoon or so of the enchilada sauce, then fill the corn tortillas with 2 tablespoons of the black bean and sweet potato mixture. It helps to microwave the corn tortillas for 20-30 seconds before filling and rolling to help prevent splitting. Roll the tortillas and place in the baking dish, rolled side down. Repeat until the baking dish is filled. Top with shredded cheese and the remaining enchilada sauce. Cover and bake for 20 minutes until the cheese is melted and the tortillas are soft.
I like to uncover after 20 minutes and broil on high for 3-4 minutes to make the top extra crispy, but this is totally optional.
Optional Enchilada Casserole Layering Technique:
If you do not want to fill and roll the corn tortillas as enchiladas, you can also layer the tortillas on top of the enchilada sauce, then add the filling, cheese, and top with additional corn tortillas, the remaining sauce, and cheese. This is super easy for serving enchiladas for a crowd.
Avocado Lime Crema Sauce
While the enchiladas are baking, you can prepare a delicious avocado lime crema to top your enchiladas or serve on the side as a dipping sauce. The zestiness of the lime and creaminess of the sour cream and avocado just add an extra special touch to the dish.
In a bowl, or in a mini blender, combine sour cream, a mashed avocado, lime juice, lime zest, salt, and pepper until well combined. Drizzle on top of the enchiladas and serve.
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