Smoky Sweet Potato and Black Bean Enchiladas
Total TimePrep Time: 25 min. Cook Time: 35 min.
- 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
- 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.
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Nutrition Facts2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.
Jun 14, 2020
Take a little time to prepare but are very tasty. Also made my own enchilada sauce as the grocery store was out of it. Froze some for another day and hope that they will be as good warmed up
Feb 19, 2020
These were okay, but not great. They were better than I thought considering the amount of vegetables in them and no meat, but I don't think I would make this again.
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.
Apr 15, 2019
These were outstanding! The filling has a lot of flavor and I love the amount of vegetables in the filling.
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!
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).
Jan 28, 2019
I am always on the lookout for great vegetarian recipes. These enchiladas are wonderful and so easy to make.