Ingredients
- 1 large sweet potato, cubed
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 1/2 cup minced fresh cilantro
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) enchilada sauce
- 12 corn tortillas (6 inches), warmed
- 2 cups shredded Monterey Jack cheese, divided
- Optional toppings: cubed avocado, sour cream, salsa, minced cilantro and hot sauce
Reviews
Great recipe. I made my own enchilada sauce and the combination was just great. Next time I will add shredded chicken, per my husbands request.
These were outstanding! The filling has a lot of flavor and I love the amount of vegetables in the filling.
We’re vegan, so we omitted the Monterey Jack and dairy sour cream, replacing them with non-dairy product. This recipe was super! We’re putting it into our “favorites” file, for sure!
This recipe is over-the-top wonderful (even great reheating the frozen leftovers). I served it for a big family gathering recently,along with regular chicken enchiladas (I have a varied family mix of carnivores and vegans!), and these were the total favorite for EVERYone. I added some vegan chorizo, as well, for a bit more punch and texture. I'm a dietitian, and to have something this great be mostly healthy, as well, is definitely impressive--and a keeper! Can use vegan cheese or regular cheese (I made it both ways).
I am always on the lookout for great vegetarian recipes. These enchiladas are wonderful and so easy to make.