These Vegetarian Sweet Potato Black Bean Enchiladas are a delicious and healthy vegetarian Mexican-inspired meal idea that’s packed with veggies and protein – and they’re kid-friendly!
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I don’t know about you but there’s almost nothing I enjoy more than a good, healthy weeknight meal. Our family works hard to eat healthy, wholesome meals packed with nutrition and these Vegetarian Sweet Potato Black Bean Enchiladas is all that and more! They’re SO delicious and one of our family’s favourite meals.
I know I say that a lot – our family has a lot of favourite weeknight meals – but seriously, these Vegetarian Sweet Potato Black Bean Enchiladas are truly on our favourite meals list, right up there with our favourite One Pot Lentil Daal Curry, this Easy One Pan Honey Garlic Shrimp, and this Easy One Pan Chicken Kung Pao Pasta! Our kids love them, and I love that they’re plant-based and full of tons of healthy ingredients.
One of my favourite things about these enchiladas is how great they are for meal prep – the filling can be made ahead of time and stored in the fridge for up to 3 days (simply roll and bake the enchiladas on the day you’re going to serve them), or the enchiladas can be made completely ahead of time and stored in a covered fridge or freezer safe casserole dish. Just pop them in the oven, chop up some tomatoes, avocados, and cilantro and enjoy an easy dinner!
And if you’re thinking as vegetarian meal isn’t really your thing, you won’t believe how filling these enchiladas are. Trust me, if our family doesn’t miss the meat, yours won’t either!! Especially if you use my Easy Homemade Enchilada Sauce for this recipe! It’s WAY better than store-bought enchilada sauce, and it’s easy to control the level of spiciness to your family’s tastes.
Looking for more family meal ideas? Try my Easy Baked Salsa Chicken and Rice recipe, or this Creamy One Pot Chicken Enchilada Pasta!
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I hope you enjoy this recipe as much as we do! Let me know in the comments below, what’s your favourite healthy family meal? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more weeknight meal ideas? You’ll LOVE these:
Vegetarian Sweet Potato Black Bean Enchiladas
- 1 tablespoon olive oil
- 1 large onion
- 2 cloves garlic finely minced
- a pinch each of salt and pepper
- 3 small sweet potatoes chopped into 1-inch cubes
- 1 can black beans (15 ounces)
- 1 cup enchilada sauce
- 2/3 cup vegetable stock (you can use chicken stock, if desired)
- 10 flour or corn tortillas
- 2 cups shredded cheese divided
- 1 1/2 cups enchilada sauce
- chopped tomatoes, avocados, sour cream and cilantro for serving
- Preheat your oven to 350 degrees and grease a large lasagna pan (a little larger than a 9-inch by 13-inch baking pan) with cooking spray. Set aside.
- Heat a large skillet over medium heat and add the olive oil.
- Add the onion and garlic to the hot pan, along with the salt and pepper.
- Sautee the onion and garlic until the onion is translucent and the garlic is fragrant. Add the sweet potatoes and the black beans, and continue to cook for a few minutes in the onion and garlic mixture.
- Add the 1 cup of enchilada sauce along with the vegetable stock and stir together well.
- Continue to cook for about 10-15 minutes, or until the sauce has thickened a bit and the sweet potatoes are just fork tender.
- Turn off the heat and set the filling aside.
- Ladle about 3/4 cup of enchilada sauce into the bottom of the prepared baking pan and spread it out with a spoon or rubber spatula. Use my Easy Homemade Enchilada Sauce for this recipe!
- Place about 1 big spoonful of the filling into each of the 10 tortillas and add a small handful of cheese on top of each (reserve about 1/2 cup of the shredded cheese for topping later).
- Roll the enchiladas leaving the ends open and place them seam-side down into the baking pan, nestling them into the enchilada sauce on the bottom of the pan.
- Roll all 10, placing them side by side in the pan.
- Top them with the remaining 1 1/2 cups of enchilada sauce, and then the 1/2 cup shredded cheese and bake at 350 degrees for about 18-20 minutes or until the cheese bubbles and the edges of the enchiladas begin to turn a slight golden brown.
- Let them rest for about 5 minutes before serving with a dollop of sour cream, some chopped avocado, tomatoes and cilantro.