dinner · vegetarian

Black Bean Sweet Potato Enchiladas

Can you guess my favorite cuisine? Tex-Mex!! Vegetarian enchiladas?! Yes, please! I’m trying to go meatless more often around here. This has been a goal for years, but with one kid who doesn’t really like pasta and two who gag when consuming many vegetables, it’s a challenge! Sweet potatoes are one of the vegetables our youngest detests (he may have gagged to the point of vomiting as a toddler over them). Beans are still weird for the youngest two. But the rest of us love these black bean sweet potato enchiladas! I always consider it a win when one of my kids takes a bite and says, “Oh, these are really good.”

These enchiladas are a little time consuming – prepare to start roasting the sweet potatoes about 90 minutes before you want to have dinner on the table. There is plenty of baking time, so you’re not hands-on for the duration of the 90 minutes. But you could be if you wanted to make your own salsa verde. You can also make the salsa a day in advance. Or you can save yourself some time by using store-bought salsa verde instead. I’ve made these both ways and enjoyed them equally.

I always think, “do I really need to warm up the tortillas?” Yes, do not give into the temptation to skip that step. It makes the tortillas pliable. Otherwise they tear while you’re rolling them up and you end up with more of a tortilla lasagna dish. You can spread them on a baking sheet and bake for a few minutes in the oven or put them in the microwave. Make sure to keep them warm either in a tortilla warmer or wrapped in a clean kitchen towel.

Chips and guac are great on the side or this kale taco salad.

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baking dish full of finished enchiladas

Black Bean Sweet Potato Enchiladas

Course Dinner
Yield 6 servings

Ingredients

For the filling

  • 1 ¼ pounds sweet potatoes (2 small-to-medium)
  • 1 15-oz can black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • 4 ounces (1 cup) shredded Monterey Jack cheese
  • 2 ounces (½ cup) crumbled feta cheese
  • 2 small cans (4 ounces each) diced green chiles
  • 1 medium jalapeño, seeded and minced, optional
  • 2 cloves garlic, pressed
  • 2 tbsp lime juice
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper, optional
  • ¼ tsp salt, more to taste
  • Freshly ground black pepper

For the enchilada assembly

Instructions

  1. Preheat the oven to 400° F, and line a large baking sheet with parchment paper for easy cleanup.

  2. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on for baking the assembled enchiladas.

  3. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

  4. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or potato masher.

  5. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (about ¼ tsp) and pepper.

  6. Warm up your tortillas, either by spreading them on a baking sheet (overlapping slightly) and baking in the heated oven for 3-4 minutes or all at once in a microwave so they don’t break when you bend them. Place them in a tortilla warmer or wrap them in a clean tea towel so they stay warm.

  7. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

  8. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

  9. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Notes

Source: Cookie and Kate

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