Vegetarian Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas make a delicious healthy Mexican-inspired meal. Make this vegetarian enchiladas recipe tonight. it's kid-friendly!
Servings 10 enchiladas
Calories 268kcal
Ingredients
- 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
Instructions
- 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 3/4 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.
Video
Notes
Use my Easy Homemade Enchilada Sauce for this recipe! It's better than store-bought enchilada sauce, and it's easy to make it vegan!
Nutrition
Serving: 1enchilada | Calories: 268kcal | Carbohydrates: 36g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 952mg | Potassium: 307mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6120IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 2mg