I just wrote the title to this post and literally began salivating, spacing out into a dream-like state, just thinking about the gloriousness that is these enchiladas. Snap out of it, Elizabeth!!
Smoky Sweet Potato and Black Bean Enchiladas
Smoky and spicy, these healthy vegetarian enchiladas are the perfect combination of textures and flavors with mashed sweet potatoes and spices, whole black beans, and melty cheese in corn tortillas, baked to bubbly perfection.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- 1 large sweet potato, diced (leave the skin on)
- 1/2 large onion, diced
- 1/2 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder
- 1/2 cup chopped fresh cilantro
- salt and pepper, to taste
- 1 1/2 cups black beans (1 can), drained and rinsed
- 2 cups shredded cheese (monterey jack or cheddar, or a combination of both)
- 12 corn tortillas
- 2 cups enchilada sauce
- Preheat oven to 375 degrees.
- Steam the sweet potato, onion, and bell pepper until cooked (approximately 15 minutes)
- Remove vegetables from steamer and add to a medium sized bowl. Add spices and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).
- Add black beans to vegetables; stir to combine.
- Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a large casserole dish (or two small ones)**
- Warm the corn tortillas in the microwave four at a time for 35 seconds (this will make them malleable- a cold corn tortilla always crumbles when you try and roll it).
- In each tortilla, fill with a spoonful of the vegetable mixture and a small amount of cheese (you want to only use half of the cheese for the inside of the enchiladas- the rest will go on top).
- Roll tortilla and place seam-side down in the casserole dish. Continue until all tortillas have been filled.
- Top enchiladas evenly with remaining sauce, and sprinkle with the remaining cheese.
- At this point, cover and freeze (if saving for later) or bake for 20 minutes, or until cheese is melted and beginning to brown on top.
*I use my own homemade chipotle enchilada sauce for these. I highly recommend it, but any store-bought enchilada sauce will work as well.
**I made my enchiladas in two 11-cup Pyrex baking dishes11-cup Pyrex baking dishes[/url] with lids, so I could easily freeze half of it for another meal (just defrost for 24 hours in the fridge before cooking after freezing!)