Smoky Sweet Potato and Black Bean Enchiladas

Name: Smoky Sweet Potato and Black Bean Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings.
Cuisine: Mexican Dinners, Mexican Recipes
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

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy for you. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts

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

Directions

Preheat oven to 375°. In a large saucepan, place steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, about 15-20 minutes.
Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center on each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
Bake, uncovered, 20-25 minutes or until heated through and cheese is melted. If desired, serve with optional toppings.
Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Test Kitchen tips

Short on time? This recipe can be made ahead of time. Just refrigerate the assembled (and unbaked) enchiladas for up to a week, and bake when ready. You can also freeze them for up to six months, then defrost and bake when ready.

Like things spicy? Add 1/4 teaspoon cayenne pepper to the sweet potato mixture, and use a spicy enchilada sauce.

Nutrition Facts

2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.

Originally published as Smoky Sweet Potato and Black Bean Enchiladas in Taste of Home February/March 2019

Reviews

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Average Rating:

curlylis85

Apr 15, 2019

These were outstanding! The filling has a lot of flavor and I love the amount of vegetables in the filling.
Steve

Mar 4, 2019

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!
Theresa

Feb 25, 2019

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).
ms11145

Jan 28, 2019

I am always on the lookout for great vegetarian recipes. These enchiladas are wonderful and so easy to make.