Smoky Sweet Potato and Black Bean Enchiladas
Total TimePrep: 40 min. Bake: 20 min.
My husband and I thought these enchiladas were great! I divided the recipe between two pans, baked one for supper, and tucked the other one in the freezer to enjoy at a later date.
nicely spiced but just average reviews from my family of taste testers. Made as written using my usual homemade enchilada sauce except substituted pepper jack for the jack cheese.
Take a little time to prepare but are very tasty. Also made my own enchilada sauce as the grocery store was out of it. Froze some for another day and hope that they will be as good warmed up
These were okay, but not great. They were better than I thought considering the amount of vegetables in them and no meat, but I don't think I would make this again.
Great recipe. I made my own enchilada sauce and the combination was just great. Next time I will add shredded chicken, per my husbands request.
These were outstanding! The filling has a lot of flavor and I love the amount of vegetables in the filling.
We’re vegan, so we omitted the Monterey Jack and dairy sour cream, replacing them with non-dairy product. This recipe was super! We’re putting it into our “favorites” file, for sure!
This recipe is over-the-top wonderful (even great reheating the frozen leftovers). I served it for a big family gathering recently,along with regular chicken enchiladas (I have a varied family mix of carnivores and vegans!), and these were the total favorite for EVERYone. I added some vegan chorizo, as well, for a bit more punch and texture. I'm a dietitian, and to have something this great be mostly healthy, as well, is definitely impressive--and a keeper! Can use vegan cheese or regular cheese (I made it both ways).
I am always on the lookout for great vegetarian recipes. These enchiladas are wonderful and so easy to make.