Description
These Vegetarian Black Bean Sweet Potato Enchiladas are a hearty and flavorful dish combining roasted sweet potatoes, black beans, and a zesty blend of spices, all baked in salsa verde and topped with melted cheese and fresh garnishes.
Ingredients
Scale
- 1 ¼ pounds sweet potatoes (2 small-to-medium)
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 4 ounces (1 cup) grated Monterey Jack cheese
- 2 ounces (½ cup) crumbled feta cheese
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt, more to taste
- Freshly ground black pepper
- 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
- 10 corn tortillas
- 2 tablespoons sour cream
- 1 tablespoon water
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise and lightly coat the flat sides with olive oil. Place the sweet potatoes flat side down on the baking sheet and bake for 30 to 35 minutes until tender and cooked through.
- Pour about ½ cup of the salsa verde into a 9 x 13 inch baking dish to lightly cover the bottom. In a medium bowl, combine all remaining filling ingredients except the sweet potatoes and seasonings.
- Once the sweet potatoes are cooked and cool enough to handle, scoop out the insides with a spoon, discard the skins, and lightly mash the sweet potato flesh with a fork or spoon.
- Stir the mashed sweet potatoes into the bowl with the filling ingredients. Adjust seasoning with additional salt (about ¼ teaspoon) and freshly ground black pepper to taste.
- Warm tortillas one at a time in a skillet or all at once in the microwave wrapped in a clean tea towel to prevent breaking when bending.
- Spread approximately ½ cup of filling down the center of each tortilla. Fold both sides over the filling and place each rolled tortilla seam-side down into the prepared baking dish.
- Pour the remaining salsa verde over the assembled enchiladas and sprinkle with the remaining cheese. Bake uncovered for 25 to 35 minutes, until sauce is bubbling and cheese is lightly golden.
- Let the enchiladas cool for 5 minutes. Whisk together sour cream and water until smooth and drizzle it over the enchiladas. Top with chopped fresh cilantro and red onion before serving.
Notes
- This recipe is gluten-free and can be adapted for vegan diets.
- Feel free to add more spices for extra heat.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Sweet Potato Black Bean Enchiladas, Vegetarian, Mexican, Gluten-Free