Sweet Potato Black Bean Enchiladas
Happy Marvelous Monday! Very appropriately, I have a marvelous “meatless Monday” recipe for you- Sweet Potato Black Bean Enchiladas! Hope everyone had a great weekend and you are ready to have a wonderful week.
These sweet potato black bean enchiladas are so tasty and full of good-for-you ingredients this meal is sure to become a go-to for your family!
What are your thoughts on “meatless Monday”? I don’t have a problem going meatless, but my husband usually has to have his meat. Well with this meal…. no meat, no problem! These enchiladas are so satisfying and delectable; believe me, you won’t miss the meat at all! I’m absolutely head over heels for the combination of flavors in this meal. The sweetness from the sweet potato with the slightly spicy kick from the enchilada sauce is to die for.
Sweet Potato Black Bean Enchiladas
Ingredients
For the enchiladas:
- 1-2 tablespoon(s) olive or avocado oil
- 2 large sweet potatoes, cubed (you can peel, if you'd like, but I don't)
- 1/2 small onion, finely chopped
- salt & pepper, to taste
- 2 small jalapeños, minced (optional)
- 2 cloves garlic, minced
- 2 tablespoons water
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn or drained canned corn
- 1-2 teaspoons taco seasoning
- 8-10 medium-sized yellow or white corn tortillas
- 1 (15-ounce) can enchilada sauce , (I like Hatch mild)
- 1-2 cups shredded Mexican cheese blend
- Optional garnish: chopped tomatoes, avocados, green onions, fresh cilantro
Instructions
- Preheat oven to 400ºF. Prepare a 9×13-inch casserole dish by greasing and set aside.
- In a large skillet, heat the oil over medium heat. Add the sweet potatoes, onion and jalapeños in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
- Add the garlic, black beans, corn and taco seasoning, and stir to combine with the sweet potato and onions. Lower heat to medium and cook for about 3-5 minutes. Stirring frequently.
- To make tortillas more pliable, wrap them in a damp paper towel and microwave to warm for 30 seconds.
- Pour about 1/2 of the enchilada sauce in the bottom of the casserole dish and spread evenly.
- Remove the sweet potato mixture from the heat. If you'd like the sweet potato mashed some, you can use a fork to mash the sweet potatoes until chunky (but, not totally mush). To assemble enchiladas, add about 1/3 cup of the sweet potato black bean mixture into each warmed tortilla, sprinkle with a pinch (about a tablespoon) of cheese, roll, and place, seam side down, in the baking dish (on top of the enchilada sauce). Continue until all tortillas are used.
- Top the rolled tortillas with leftover sweet potato mixture (I like to add this down the center) and pour over the remaining enchilada sauce. Top with desired amount of cheese (I like to use about 1 cup, but if you like cheesier, use more cheese) and bake in the oven for 10 minutes or until cheese is bubbly and melted. Top with diced avocado and cilantro or any other toppings you'd like, and serve.
Notes
Did you make this recipe?
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i have a question about the sweet potato? It says baked but it also says chopped. Do I bake the sweet potato first? If I do it def won’t be chopped afterwards. More like mashed.
Thanks for noticing- that should not say baked and I will fix that. You will chop the sweet potato and then add it to the skillet as the instructions read. Sorry for the confusion.
These enchiladas look fantastic! I love sweet potatoes. No, I don’t have a problem going meatless at all… I used to be a vegetarian & actually prefer it most of the time. My favorite meatless meal is baked kabocha squash w/greek yogurt & PB. Yum!! 🙂
Yum…. I love kabocha squash!
These look awesome! I love sweet potatoes. This sounds like another great and creative way to use them.
Sweet potatoes are one of my favorite foods! Thanks, Crystal!
I’ve never tried sweet potato as a filling to anything before, but have heard/seen so many recipes using it that I’ll have to try it. Besides, what’s not to love about enchiladas? 🙂 Thanks for sharing!
Sweet potatoes are so good used in wraps, tacos and enchiladas! You should definitely give it a try!
What a delicious looking recipe! I rarely do Meatless Mondays since I found out I was B12 deficient. It means I have to have some form of animal product everyday if I don’t want to depend on supplements. My Monday was marvelous because I had a fantastic and relaxing weekend. Starting off the week right 😉 Hope your Monday and everyday this week is equally as marvelous!
I think these enchiladas would be great with added ground turkey breast or shredded chicken!
Sweet potato and black beans are my favorite combo after peanut butter & chocolate 😉
We definitely think alike!!
These sound absolutely delicious to me (of course!!). I LOVE sweet potatoes in Mexican food, but hardly ever remember to do it. I definitely need to give these a try, especially since they are vegan!
I do too! The sweet and spicy combo is definitely a great one!
Everything about this recipe is amazing! Pinning.
Awww…. thanks, Reba! I hope you like them!
I’ve thought a LOT about doing Meatless Mondays, but I am like your husband and I also enjoy my meat. I think that while I am still finding veggies that I really like, I just feel like I don’t get enough food when I don’t have a little meat on the side. I’d like to be to the point where I could try it one day.
I know what you mean about having enough food. These will definitely fill you up, though! 😉
Oh my goodness, these look SO amazing! I love the sweet potato and black bean combo. Personally one of my favorites out there, so I know I would love this one!
I typically eat Monday’s meatless, since most days are meatless. But, I’m definitely not a vegetarian. I eat meat once in a while.
Thanks, Lisa! Sweet potatoes and black beans are one of my favorite combos too. I love the sweet and savory!
I can’t imagine anyone missing meat with a recipe like this – it sounds delicious! I don’t really ever plan on having meatless Mondays, but there are plenty of random days throughout the week where I end up not eating any meat. There are some days where I’m really hankering for some baked chicken, and others when I couldn’t care less… I figure my body knows what it’s doing and it all balances out in the end 🙂
Oh how I love sweet potato and black bean together. If only I could eat beans 🙁
This recipe looks great! Going in my “to try” recipe pile 🙂
Hope you like them, Amy!
These look so delicious.
I don’t really watch the days I eat meatless – it just happens once in a while. If so, then I love me my vegetable omeletts or hummus.
This recipe looks quite awesome, anything with sweet potatoes is bound to be. I don’t really do meatless Mondays, but have no problem having a meatless meal. In fact, I’m quite addicted to salads and love many vegetarian restaurants. Happy Monday!
I agree! Sweet potatoes can pretty much make anything awesome!
Ha Ha, my husband always has to have meat. Thankfully, he’s okay with going meatless for Mondays… after a lot of asking & nagging I might add 🙂 lol