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.

Reviews

Click stars to rate

Average Rating:

emilyandbev

Dec 7, 2019

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.
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.