Vegetarian Sweet Potato Enchiladas (Print Version)
Hearty enchiladas with sweet potatoes and black beans, topped with cheese and red sauce for a satisfying vegetarian dinner.
# Ingredients:
01 -
1 tablespoon olive oil
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1 small red onion, chopped
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3 cups sweet potato, peeled and cubed (½-inch, about 2 medium)
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3 cloves garlic, minced
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1 tablespoon chili powder
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2 teaspoons cumin
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¼ teaspoon salt
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¼ teaspoon black pepper
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15 ounces canned black beans, rinsed and drained
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1 ½ cups red enchilada sauce (about 10 ounces)
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2 cups shredded cheese (cheddar, Monterey Jack, Colby Jack, or Mexican cheese blend), divided
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10 8-inch flour tortillas (whole wheat or white)
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Optional toppings: plain Greek yogurt or sour cream, avocado, chopped red onion, fresh cilantro
# Steps to Follow:
01 -
Preheat oven to 375°F.
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Heat olive oil in a large skillet over medium heat. Add onion and sweet potato and sauté for 5 minutes, stirring often, until sweet potato begins to lightly brown. Add ½ cup water, cover, and cook for 5-10 more minutes until sweet potato is tender.
03 -
Uncover the pan and stir in garlic, chili powder, cumin, salt, and black pepper. Cook for 30 seconds, then remove from heat. Stir in black beans.
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Place ½ cup enchilada sauce in the bottom of a 9x13-inch baking dish.
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Place ½ cup sweet potato black bean filling and 2 tablespoons shredded cheese onto one tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
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Pour remaining enchilada sauce over the rolled tortillas, then top with remaining cheese.
07 -
Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 10 minutes, until hot and bubbly.
08 -
Serve with desired toppings such as Greek yogurt, sour cream, avocado, chopped red onion, or fresh cilantro.
# Additional Notes:
01 -
Unbaked enchiladas can be refrigerated for up to 1 day or frozen for up to 3 months. Defrost overnight in the refrigerator before baking.
02 -
To make vegan enchiladas, omit the cheese or use vegan cheese options.
03 -
Use certified gluten-free corn tortillas for a gluten-free version. Warm tortillas to make them pliable before rolling.