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.
- 1 tbsp. olive oil
- 1 large sweet potato, cubed
- 1/2 onion finely chopped
- salt & pepper
- 2 tablespoons water
- 2 small jalapenos minced (optional)
- 2 cloves garlic minced
- 1 cup corn
- 1 15 oz. can black beans, drained and rinsed
- 2 tsp cumin
- 1 tsp chili powder
- 6-8 tortillas I used large wrap bread and cut the wraps in half. Use the tortillas or wraps that you prefer.
- Optional garnish: chopped tomatoes, avocados, green onions, fresh cilantro
- 2 large tomatoes
- 1/2 cup vegetable broth
- 1 garlic clove
- 1/4 yellow onion
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp sea salt
Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.
In a skillet over medium heat, heat the olive oil. 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, corn, black beans, cumin and chili powder and stir to combine with the sweet potato and onions. Lower heat to medium and cook for about 3-5 minutes. Stirring frequently.
Pour ¾ cup enchilada sauce on the bottom of the casserole dish and then assemble enchiladas. To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of enchilada sauce each and roll together tightly.
Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
Garnish chopped tomatoes, avocados, green onions, fresh cilantro and serve immediately.
- Combine all ingredients in a food processor, blender or Vitamix and blend for about 6 minutes and until ingredients are fully combined and smooth.
*Make enchilada sauce first thing.
Something to think about….
Do you ever have “meatless Mondays”?
What is your favorite meatless meal?