Black Bean Sweet Potato Enchiladas Recipe

Jump To Recipe
Avatar Author's default profile picture
Alexa December 15, 2020

How To Make Black Bean Sweet Potato Enchiladas

Loaded with sweet potatoes, black beans, cheeses, and a handful of spices, this scrumptious enchilada is vegetarian friendly!

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

For Filling:

  • lbsweet potatoes
  • 15ozblack beans,rinsed and drained, or 1½ cups cooked black beans
  • 1cupMonterey Jack cheese,grated
  • ½cupfeta cheese,crumbled
  • 8ozgreen chiles,2 small cans, diced
  • 1medium jalapeño,seeded and minced
  • 2garlic cloves,pressed or minced
  • 2tbsplime juice
  • ½tspground cumin
  • ½tspchili powder
  • ¼tspcayenne pepper,optional
  • ¼tspsalt,more to taste
  • freshly ground black pepper

For Remaining Ingredients:

  • 2cupsmild salsa verde
  • 10corn tortillas
  • 1cupMonterey Jack cheese,grated
  • 2tbspsour cream
  • 1tbspwater
  • ¼cupred onion,chopped
  • ¼cupfresh cilantro,chopped

Instructions

  1. Preheat the oven to 400 degrees 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.

  3. Bake until they’re tender and cooked through for about 30 to 35 minutes. Leave the oven on to bake the assembled enchiladas next (no temperature adjustments necessary).

  4. Meanwhile, pour enough salsa verde into a 9×13-inch baking dish to lightly cover the bottom (about 1/2 cup).

  5. In a medium mixing bowl, combine all of the remaining filling ingredients.

  6. 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 the back of a spoon.

  7. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt and pepper.

To Assemble:

  1. Warm up the tortillas, one by one in a skillet, or all at once in a microwave to keep them from breaking. Wrap them in a clean tea towel to keep warm.

  2. 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 the baking dish. Repeat for all of the tortillas.

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

  4. 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.

Nutrition

  • Calories: 805.61kcal
  • Fat: 23.89g
  • Saturated Fat: 13.46g
  • Monounsaturated Fat: 6.06g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 111.87g
  • Fiber: 22.91g
  • Sugar: 14.27g
  • Protein: 40.50g
  • Cholesterol: 62.84mg
  • Sodium: 1133.63mg
  • Calcium: 682.67mg
  • Potassium: 2259.31mg
  • Iron: 7.60mg
  • Vitamin A: 983.79µg
  • Vitamin C: 131.01mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Baked Recipes

Amish Apple Brownies Recipe
Bars and Brownies

Amish Apple Brownies

A simple yet delectable dessert that's best shared among family…
Total 1 hr 5 mins
Baked

Breakfast Enchiladas

Prepare these breakfast enchiladas ahead to start the day right.…
Total 13 hrs 15 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to