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!!
Or, when you realize that they are so good that you want them for breakfast the next day but enchiladas are not breakfast and you are sad until you get the genius idea to add an egg on top and then all of a sudden… breakfast!!!! (yes, I did this. It was amazing. I wish I had thought to take a picture of it to put on here but alas, hunger won over photography.)
Smoky Sweet Potato and Black Bean Enchiladas
- steamer basket
- 1 large sweet potato peeled and diced
- large onion diced
- red bell pepper diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 cup fresh cilantro chopped
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 15 oz. canned black beans drained and rinsed (1.5 cups)
- 8 oz. shredded Monterey jack cheese (about 2 cups)
- 10 flour tortillas
- 2 cups enchilada sauce
- Preheat oven to 375 degrees F.
- Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)
- Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), 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 9x13 baking dish.
- Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.
- Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.
- Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.
- Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.
- I use my own homemade chipotle enchilada sauce for these. I highly recommend it, but any store-bought enchilada sauce will work as well.
- Love cheese? Add more inside each enchilada, as well as sprinkling on top.
- Make ahead directions: cover with foil and keep in your fridge for 3-5 days. Bake covered with foil for 30 minutes, uncovered for 10.
- Freezer directions: wrap tightly with foil and freeze for up to 3 months. Bake covered with foil for 45 minutes directly from the freezer, uncovered for 10-15 more minutes.
- Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before to help them not fall apart.
- Make it vegan: use your favorite vegan cheese substitute.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.