Sweet Potato and Black Bean Enchiladas
These Sweet Potato and Black Bean Enchiladas are a special and unique way to enjoy delicious Mexican flavors, vegetarian style. A quick and easy meal you can whip up in under an hour.
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What You'll Love About Sweet Potato and Black Bean Enchiladas:
- Simple ingredient list with minimal prep work.
- A delicious and unique way to enjoy enchiladas.
- The perfect meatless Monday meal.
I am always on the hunt for delicious vegetarian ideas to incorporate something a little lighter into our weekly meals. This recipe was inspired by Eating Well. I have rarely come across and made a recipe from their website that I didn't enjoy. I made a few changes for my family's taste and we really enjoy the uniqueness these enchiladas have to offer.
The filling is a blend of simple spices, salsa Verde, sweet potatoes, and black beans; then rolled in corn tortillas with a little cheese and baked until golden perfection. The fun part is the topping. I combine Queso fresco cheese with cilantro and roasted chili lime pepitas. The salty cheese and the crunch from the pepitas over the enchiladas is super yummy and different.
Whether you are vegetarian or not, I think you'll really find these enchiladas to be satisfying in a fun and special way.
Ingredients:
- Olive oil
- Sweet potato
- Yellow onion
- Salt
- Chili powder
- Cumin
- Black beans
- Salsa Verde
- Corn tortillas
- Cheddar cheese
- Queso fresco cheese
- Roasted pepitas ( I found the chili lime flavor)
- Fresh cilantro
Substitutions:
- Sweet potato- If you absolutely don't like sweet potato you could use carrots, white potatoes, cauliflower, or zucchini.
- Beans- Any kind of creamy soft bean like pinto or white navy beans are a great substitute for black beans.
- Salsa Verde- Use mild or medium for a little extra heat. Roasted salsa Verde is my favorite and has great flavor.
- Tortillas- I have not used anything but corn tortillas for this recipe. I can't say that I would recommend flour tortillas but it just might be perfect for your taste!
- Cheese- The star of the show when it comes to the cheese in this recipe is Queso fresco. Think mozzarella flavor and saltiness only it's more crumbly. A very mild cheese. Any shredded cheddar, Monterey Jack, or pepper Jack cheese is great for the filling.
- Pepitas- If you can't find pepitas, roasted pumpkin seeds, sunflower seeds, or even roasted pine nuts would work well.
Step by Step instructions:
Step 1. Heat oven to 400℉ and spray baking dish with non-stick cooking spray.
Step 2. Heat a large skillet to medium heat and add olive oil, sweet potatoes, onions, and a pinch of salt. Cook until potatoes and onions are golden brown and potatoes are tender.
Step 3. Add spices and toast for a minute, then add black beans and part of the salsa Verde. Cook just until warmed through.
Step 4. Heat corn tortillas in a damp paper towel in the microwave until pliable. To assemble the enchiladas add a little filling down the center of each tortilla and top with cheddar cheese. Roll tightly and place seam side down in prepared baking dish. Pour the rest of the Salsa over the top of the enchiladas and bake until golden brown around the edges and tortillas are soft.
Step 5. While enchiladas bake combine Queso fresco, cilantro, and pepitas. When enchiladas are done baking top with Queso mixture and serve.
Additional Toppings:
These enchiladas are delicious on their own but additional toppings are never a bad idea. We love to drizzle the top with cool sour cream and hot sauce. Fresh avocado, diced tomatoes, and a squeeze of lime juice is also yummy.
Other Recipes You Might Enjoy:
- Green Chili Chicken Enchilada Soup
- Beef Enchiladas
- Mexican Rice
- Cilantro Lime Rice
- White Chicken Enchiladas
Let's eat!
Sweet Potato and Black Bean Enchiladas
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 1 medium sweet potato, peeled and diced in small cubes
- salt to taste
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 (15) ounce can black beans rinsed and drained
- 1 cup salsa Verde, divided or more if you like enchiladas extra saucy
- 10-12 corn tortillas
- 1 cup shredded cheddar cheese
- ¼ cup crumbled Queso fresco cheese
- 2 tablespoon fresh chopped cilantro
- 3 tablespoon roasted pepitas I use the chili lime flavor
Instructions
Preheat oven to 400℉ and prepare a 9×13-inch baking dish with non-stick cooking spray.
- Heat a skillet to medium heat and add olive oil, onions, sweet potatoes, and a pinch of salt. Cook stirring occasionally until potatoes are fork tender and golden brown, about 10-minutes.
- Add spices and toast for 1-minute, then add black beans and ¼ cup of the salsa Verde. Cook just until warmed through, about 30-seconds.
- Place tortillas in a damp paper towel and microwave for 1-min or until pliable.
- To assemble the enchiladas add 2 tablespoons of filling down the center of each tortilla and top with 1 tablespoon cheddar cheese. Roll tightly and place seam side down in prepared baking dish. Pour the remaining salsa over the top of the enchiladas and bake for 20-minutes or until the tortillas are crisp around the edges and cheese is melted on the inside.
- While enchiladas bake combine Queso fresco, cilantro, and pepitas. When enchiladas are done baking top with Queso mixture and serve.
Notes
- Sweet potato- If you absolutely don't like sweet potato you could use carrots, white potatoes, cauliflower, or zucchini.
- Beans- Any kind of creamy soft bean like pinto or white navy beans are a great substitute for black beans.
- Salsa Verde- Use mild or medium for a little extra heat. Roasted salsa Verde is my favorite and has great flavor.
- Tortillas- I have not used anything but corn tortillas for this recipe. I can't say that I would recommend flour tortillas but it just might be perfect for your taste!
- Cheese- The star of the show when it comes to the cheese in this recipe is Queso fresco. Think mozzarella flavor and saltiness only it's more crumbly. A very mild cheese. Any shredded cheddar, Monterey Jack, or pepper Jack cheese is great for the filling.
- Pepitas- If you can't find pepitas, roasted pumpkin seeds, sunflower seeds, or even roasted pine nuts would work well.
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 336 |
| % Daily Value* | |
| Total Fat 16.1g | 21% |
| Saturated Fat 7.5g | 38% |
| Cholesterol 33mg | 11% |
| Sodium 534mg | 23% |
| Total Carbohydrate 32.7g | 12% |
| Dietary Fiber 6.5g | 23% |
| Total Sugars 4.2g | |
| Protein 14.8g | |
| Vitamin D 3mcg | 14% |
| Calcium 299mg | 23% |
| Iron 2mg | 13% |
| Potassium 246mg | 5% |
Nutrition
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