Vegetarian Black Bean and Sweet Potato Enchiladas
Vegetarian Black Bean and Sweet Potato Enchiladas, Mexican enchilada in a baking dish with the ingredients on the table close-up. horizontal view from above
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Vegetarian Black Bean and Sweet Potato Enchiladas

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Mexican cuisine is known for its rich and bold flavors, but it can also be difficult to find vegetarian options that are both satisfying and nutritious. That’s why we’re excited to share this delicious recipe for Vegetarian Black Bean and Sweet Potato Enchiladas. This dish is not only packed with flavor, but it’s also a great way to get in your daily dose of veggies.

To make these enchiladas, start by roasting sweet potatoes until they’re tender. Then, mix them with black beans, spices, and cheese to create the filling. Wrap the filling in tortillas and top with enchilada sauce, cheese, and any additional toppings you prefer. Bake in the oven until the cheese is melted and bubbly.

Not only are these enchiladas a great meatless option, but they’re also perfect for those following a gluten-free or dairy-free diet. Simply use gluten-free tortillas and a dairy-free cheese substitute to make the recipe suitable for your needs.

So whether you’re looking for a healthy and delicious dinner option or simply want to try something new in the kitchen, this Vegetarian Black Bean and Sweet Potato Enchiladas recipe is sure to please. Give it a try and let us know what you think in the comments below!

Vegetarian Black Bean and Sweet Potato Enchiladas
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Vegetarian Black Bean and Sweet Potato Enchiladas

Recipe by Tabitha HawkinsCourse: Dinner
Servings

8

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 10-12 tortillas

  • 1 large sweet potato, peeled and diced

  • 1 can of black beans, drained and rinsed

  • 1 red onion, diced

  • 1 red pepper, diced

  • 1 jalapeño pepper, seeded and diced

  • 2 cloves of garlic, minced

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 2 cups of enchilada sauce

  • 1 cup of shredded cheese (cheddar, Monterey jack, or Mexican blend)

  • Fresh cilantro, chopped (optional)

  • Avocado, diced (optional)

  • Sour cream (optional)

Directions

  • Preheat the oven to 350°F.
  • In a large skillet, heat a drizzle of oil over medium heat. Add the diced sweet potato and cook until tender, about 8-10 minutes.
  • Add the black beans, red onion, red pepper, jalapeño, and garlic to the skillet. Cook for another 5 minutes, until the vegetables are tender.
  • Season the mixture with cumin, chili powder, paprika, salt, and pepper. Stir to combine.
  • Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
  • Fill each tortilla with a generous spoonful of the sweet potato and black bean mixture, roll it up, and place it in the baking dish. Repeat with the remaining tortillas.
  • Pour the remaining enchilada sauce over the top of the tortillas, making sure to cover each one. Sprinkle the shredded cheese over the sauce.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Serve the enchiladas with fresh cilantro, diced avocado, and sour cream, if desired. Enjoy!
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