Black bean and sweet potato enchiladas

These vegetarian enchiladas fill you up, make leftovers filling, and are a treat for babies, toddlers, kids, and adults!

Black bean and sweet potato enchiladas

I love an enchilada. Before I stopped eating meat, I would order chicken enchiladas every time I saw them on the menu. Something with enchilada sauce – I could slurp it up with a spoon! The Italian in me would dip bread in it if I could (tortilla chips go!)

Black bean and sweet potato enchiladas

Now I make veggie enchiladas non-stop and I think I’ve found the winning combo: sweet potatoes and black beans. I love heart-healthy beans, superfood sweet potatoes, and with a nutrient-dense tortilla (like Siete Foods’ ones) these are not only tasty but a nutritious meal.

Tip to the wise: make sure you buy bland enchilada sauce. I made this mistake once and saw my kids’ faces light up in horror! They don’t season well.

A green enchilada sauce would work well here too to change it up. Butternut squash would be nice in winter. The method of preparation (steaming in a pan) would be the same.

Black bean and sweet potato enchiladas

These are great for meal prep, too — you can cook them fully, portion into containers, and save for weeknight lunches or dinners. Make sure to add the avocado last as it will turn brown!

What’s your favorite way to eat enchiladas?

Black bean and sweet potato enchiladas

preparation time 10 minutes

cooking time 30 minutes

portions 4 People

  • 2 big sweet potatoes, peeled (or 3 medium)
  • 1 15.5 ounce can black beans, drained and rinsed
  • 1 teaspoon taco seasoning
  • salt and pepper
  • 8th Tortillas (I used Siete brand)
  • 1 15 ounce can Enchilada sauce (I like Hatch mild)
  • 1-2 cups grated Mexican cheese mix
  • 1 big ripe avocado, peeled, stoned and diced
  • 1 handful coriander leaves
  • Preheat oven to 400 degrees.

  • In a large, wide skillet, add the sweet potatoes and 1 cup water, cover and cook until sweet potatoes are tender enough to mash with a fork but not quite mashed. Mash the sweet potatoes until chunky (again, not quite mushy), then add the black beans and taco seasoning, season with salt and pepper, and stir well. Remove from stove.

  • Meanwhile, while the sweet potatoes are cooking, warm the tortillas until pliable. Put aside. Pour half of the enchilada sauce into the bottom of a large casserole dish as well, spreading evenly.

  • Once the sweet potato and black bean puree is ready, add about 1/3 cup of the mixture to a warmed tortilla, top with a sprinkle (about 1 tablespoon) of cheese, roll and place seam-side down in the casserole dish (on top of the enchilada -Sauce.) Continue until all the tortillas are used up. Top the rolled tortillas with the leftover sweet potato mixture and pour the remaining enchilada sauce over them. Top with desired amount of cheese (I like to use about 1 cup, but if you like it cheesier use more cheese) and bake in the oven for 10 minutes or until cheese is bubbly and melted. Top with avocado and coriander and serve.

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