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Sweet_potato_Black_bean_Enchiladas
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Sweet Potato Black Bean Enchiladas

The perfect vegetarian meal - this sweet potato and black bean enchilada recipe is perfect anytime you want a lighter enchilada.  Full of nutrients and fiber, you won’t miss the meat!
Course Main Course
Cuisine American, Mexican
Keyword black bean enchiladas, sweet potato enchiladas, vegetarian enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings
Calories
Author Eva Fry

Ingredients

  • 1 large sweet potato cubed
  • 1 tablespoon olive oil
  • 1 15 oz can black beans
  • 1 15 oz can of red enchilada sauce I prefer Las Palmas Red Sauce
  • 1 yellow onion diced
  • 1 cup fresh spinach chopped
  • 1 1/2 cups shredded cheese
  • 12 corn tortillas
  • salt pepper to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • Jalapeno Pepper optional

Avocado Lime Crema (optional sauce, but highly recommended)

  • 1/2 cup sour Cream
  • 1 lime (juice and zest)
  • 1 avocado, mashed

Instructions

  • Preheat oven to 350 degrees.
  • Peel the sweet potato, then cut it into 1/2 inch pieces.
  • 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.
  • 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.

Avocado Crema

  • 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.

Notes

It helps to microwave the corn tortillas for 20-30 seconds before filling and rolling to help prevent splitting.
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.