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.
Ingredients
- 1 tbsp olive oil
- 1/2 cup diced yellow onion
- 1 medium sweet potato, peeled and diced in small cubes
- salt to taste
- 1/2 tsp chili powder
- 1 tsp 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
- 1/4 cup crumbled Queso fresco cheese
- 2 tbsp fresh chopped cilantro
- 3 tbsp 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 1/4 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 tbsp 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
Tips:
Additional toppings-
These enchiladas are delicious on their own but 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.
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.
| 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% |