Sweet Potato and Black Bean Enchiladas | Easy Recipe
As autumn arrives and the holidays near, I start looking for warm, comforting meals. Nothing beats a platter of tender, veggie-packed enchiladas. These sweet potato and black bean enchiladas are a game-changer. They offer a healthier twist on a Mexican classic that will delight your taste buds.
Table of Contents
Key Takeaways
- This recipe yields 10 enchiladas, enough for about 5 servings.
- The dish features a delicious blend of creamy sweet potatoes, black beans, feta cheese, and savory spices.
- It’s a healthier alternative to traditional cheese-heavy enchiladas, perfect for a post-Thanksgiving meal or any weeknight dinner.
- The recipe simplifies the enchilada-making process, relying on readily available ingredients.
- With options for gluten-free and dairy-free/vegan adaptations, this dish caters to a variety of dietary needs.
Why These Vegetarian Enchiladas Are a Game-Changer
Looking for tasty, healthy meals? These sweet potato and black bean enchiladas are perfect. They’re full of good stuff and taste great, making them a great choice for anyone.
These enchiladas are packed with nutrients. They have 10 grams of protein and 11 grams of fiber from sweet potatoes and black beans. Each serving is under 350 calories and offers lots of vitamins and minerals.
Making these enchiladas is easy. The sauce is ready in 5 minutes. You just need 12 warmed 6-8 inch corn tortillas to assemble them. You can also use flour tortillas, especially whole wheat ones.
The flavors in these enchiladas are amazing. Spices like Ancho Chili Powder and Chipotle Chili Powder make them warm and inviting. They’re perfect for anyone wanting to eat more plant-based recipes or just enjoy a meatless meal.
“These enchiladas are a game-changer for those looking to reduce meat consumption without sacrificing taste.”
These enchiladas are great for meal prep or busy nights. They can be stored in the fridge for up to 4 days or frozen for 3 months. Try them out and see how delicious they are!
| Nutritional Information | Amount per Serving |
|---|---|
| Calories | 417kcal |
| Carbohydrates | 60g |
| Protein | 17g |
| Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 22mg |
| Sodium | 1914mg |
| Potassium | 514mg |
| Fiber | 8g |
| Sugar | 13g |
| Vitamin A | 10256IU |
| Vitamin C | 32mg |
| Calcium | 247mg |
| Iron | 4mg |
Sweet Potato and Black Bean Enchiladas
Essential Ingredients
These sweet potato and black bean enchiladas are a treat. They feature sweet potatoes and black beans as the main ingredients. Sweet potatoes add a natural sweetness, while black beans offer a meaty texture.
You’ll also need corn tortillas or gluten-free wraps, red enchilada sauce, and cheese. The enchilada sauce brings out the flavors, making the dish savory and bold.
Key Seasonings and Spices
Spices like cumin, chili powder, garlic powder, and salt enhance the flavors. Adding diced jalapeños gives it a spicy kick. A dollop of cream cheese adds a creamy touch.
This recipe is a gluten-free, vegetarian dinner full of taste and texture. It’s perfect for any meal and can be adjusted to fit different diets.
| Ingredient | Amount |
|---|---|
| Sweet Potatoes | 2 medium-large (about 650g) |
| Black Beans | 1 tin (400g), rinsed and drained |
| Tortilla Wraps | 8 (flour or corn) |
| Vegan Cheddar Cheese | 1 1/4 cups (120g), grated |
| Enchilada Sauce | 2.5 cups (500ml) |
Making the Perfect Enchilada Sauce
Make your sweet potato and black bean enchiladas even better with homemade enchilada sauce. While store-bought sauce is fine, homemade is a game-changer. Try a mild salsa verde or a quick green chile sauce for authenticity. Or, go for a classic red sauce with chili powder, garlic powder, cumin, and tomato sauce.
Make the sauce as spicy as you like. For a gluten-free version, use a wheat-free thickener. With a few easy steps, your enchiladas will taste amazing.
| Ingredient | Amount |
|---|---|
| Olive oil | 1 tablespoon |
| Large onion, diced | 1 |
| Garlic, finely minced | 2 cloves |
| Chili powder | 2 teaspoons |
| Cumin | 1 teaspoon |
| Tomato sauce | 1 (8-ounce) can |
| Vegetable or chicken stock | 2/3 cup |
To start, sauté the onion in olive oil until it’s soft. Add garlic and cook for a minute, stirring to avoid burning. Next, mix in chili powder, cumin, tomato sauce, and stock. Let it simmer for 10-15 minutes to thicken and blend flavors. Season with more chili powder or salt as needed.
Now, you’re ready to make the best sweet potato and black bean enchiladas. The sweet potatoes, black beans, and this sauce will make a delicious, satisfying vegetarian meal.
Step-by-Step Assembly Instructions
Making sweet potato and black bean enchiladas is easy with these steps. Follow along to make sure your enchiladas turn out great.
Preparation Steps
First, roast the sweet potatoes. Heat your oven to 400°F and roast them for 30-35 minutes until soft. Let them cool, then mash them in a bowl.
Add black beans, Monterey Jack cheese, feta cheese, and your favorite seasonings to the mashed sweet potatoes.
Rolling and Arranging
- Warm the tortillas to prevent them from breaking during the rolling process.
- Dip each tortilla in the enchilada sauce, ensuring it’s evenly coated.
- Spoon a generous amount of the sweet potato and black bean filling onto the center of the tortilla.
- Tightly roll the tortilla around the filling and arrange it seam-side down in a baking dish.
- Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle with additional cheese.
The filling can be made ahead of time and kept in the fridge for up to 3 days. This makes it perfect for meal prep. You can quickly assemble the enchiladas when you’re ready to bake and enjoy them.
Baking Tips and Timing
To make your oven-baked enchiladas perfect, preheat your oven to 400 degrees Fahrenheit. Use a 9×13-inch baking dish. Place your enchiladas in the dish, then cover with enchilada sauce and Mexican cheese blend, about 1 to 2 cups.
Cover the dish with foil and bake for 25 to 30 minutes. This will make the sauce bubble and the cheese melt. After that, remove the foil and bake for 5 to 10 more minutes. This step makes the cheese golden and crispy.
For convenience, you can freeze the enchiladas in a freezer-safe dish. Cover and freeze for up to 3 months. To bake, add 10 to 15 minutes to the cooking time. Let them rest for 5 minutes before serving. This helps the layers set and look neat.
| Statistic | Value |
|---|---|
| Ratio of corn tortillas to cheese | 6:2 |
| Calories per serving | 394 kcal |
| Carbohydrates per serving | 64g |
| Protein per serving | 15g |
| Fat per serving | 11g |
| Fiber per serving | 13g |
| Sugar per serving | 8g |
| Freezing recommendation | Up to three months |
| Oven temperature for baking | 425°F |
| Number of times the sweet potato black bean enchilada bake was made | 3 |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings | 4 people |
| Number of tortillas used | 8 |
| Black beans used | 1 15.5-ounce can, drained and rinsed |
| Enchilada sauce used | 1 15-ounce can (Hatch mild recommended) |
| Cheese used | 1-2 cups of shredded Mexican cheese blend |
| Avocado used | 1 large ripe, peeled, pitted, and diced |
Serving Suggestions and Toppings
Make your sweet potato and black bean enchiladas even better with fresh toppings and sides. Chop cilantro, dice a red onion, and slice avocado to add on top. A drizzle of sour cream can cool down the spicy filling.
Fresh Toppings
- Chopped cilantro
- Diced red onion
- Sliced avocado
- Thinned sour cream
For a complete Mexican meal, try pairing your enchiladas with pinto beans and rice. Or, go for slow cooker refried beans or a creamy cabbage slaw. A green salad with chipotle honey vinaigrette is also a great choice. And don’t miss out on guacamole and fresh tomato salsa for extra flavor.
| Suggested Side Dishes | Approximate Prep Time | Calories per Serving |
|---|---|---|
| Pinto Beans and Rice | 15 minutes | 350 kcal |
| Slow Cooker Refried Beans | 4-6 hours | 240 kcal |
| Creamy Cabbage Slaw | 10 minutes | 180 kcal |
| Chipotle Honey Vinaigrette Salad | 15 minutes | 120 kcal |
“Made these for dinner and my whole family loved it! It was excellent and I highly recommend it!!”
– Jennifer
Conclusion
Sweet potato and black bean enchiladas are a great choice for many diets. They are tasty and good for you. These vegetarian Mexican recipes are perfect for families, showing that plant-based meals can be just as good as meat-based ones.
This recipe is a healthier take on a classic Mexican dish. It’s made with sweet potatoes, black beans, and avocado. Together, they make a meal that’s full of nutrients and flavor. It’s great for meal prep, family dinners, or when you have guests over.
If you’re a vegetarian or just want to eat more plant-based, this recipe is perfect. It’s a dish that everyone will love. Get ready to enjoy the flavors of Mexico in a healthier, more sustainable way with this delicious dish.
FAQ
What are the key ingredients in sweet potato and black bean enchiladas?
The main ingredients are sweet potatoes, black beans, and corn tortillas. You’ll also need enchilada sauce. For cheese, a blend of Monterey Jack and feta is best. Seasonings include cumin, chili powder, garlic powder, and salt.
Can this recipe be made gluten-free?
Yes, it can be made gluten-free. Use gluten-free corn tortillas. Also, make sure the enchilada sauce doesn’t have wheat thickeners.
How can the enchilada filling be prepared ahead of time?
Prepare the filling ahead and store it in the fridge for up to 3 days. This makes it easy to assemble the enchiladas when you’re ready to bake.
What are some tasty topping suggestions for the baked enchiladas?
Try adding chopped cilantro, diced red onion, and sliced avocado. A drizzle of thinned sour cream is also great. Serve fresh salsas and guacamole on the side too.
Can this recipe be frozen for later use?
Yes, you can freeze the assembled enchiladas in a freezer-safe dish. Cover it and bake straight from frozen when you’re ready. You might need a bit more baking time.
