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Smoky Sweet Potato and Black Bean Enchiladas

Total Time

Prep: 40 min. Bake: 20 min.

Makes

6 servings

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts
Smoky Sweet Potato and Black Bean Enchiladas Recipe photo by Taste of Home

Ingredients

  • 1 large sweet potato, cubed
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup minced fresh cilantro
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) enchilada sauce
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded Monterey Jack cheese, divided
  • Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce

Directions

  1. Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes.
  2. Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
  3. Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
  4. Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings.

Can you freeze Smoky Sweet Potato and Black Bean Enchiladas?

Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.


Test Kitchen tips
  • Short on time? This recipe can be made ahead of time. Just refrigerate the assembled (and unbaked) enchiladas for up to a week, and bake when ready. You can also freeze them for up to 6 months, then defrost and bake when ready.
  • Like things spicy? Add 1/4 teaspoon cayenne pepper to the sweet potato mixture, and use a spicy enchilada sauce.
  • Nutrition Facts

    2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.

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