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–+ servings

Sweet Potato & Black Bean Enchiladas

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The most satisfying and delectable meatless Monday meal that you'll ever have!!
Course Main
Cuisine Tex-Mex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 275
Author Kim

Ingredients

For the enchiladas:

  • 1 tablespoon 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
  • 15 oz 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

For the enchilada sauce:

  • 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

Instructions

For the enchiladas:

  • 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.

For the enchilada sauce:

  • Combine all ingredients in a food processor, blender or Vitamix and blend for about 6 minutes and until ingredients are fully combined and smooth.

Notes

*Make enchilada sauce first thing.

Nutrition

Calories: 275kcal | Carbohydrates: 48g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 818mg | Potassium: 675mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8853IU | Vitamin C: 17mg | Calcium: 110mg | Iron: 4mg