Sweet Potatoes and Black Bean Enchiladas

[ 5 ] January 3, 2013 |

 Sweet Potatoes and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas is definitely a crowd pleaser.

The natural sweetness of the sweet potatoes with the unlikely spicy pairing of chili powder, cumin give these enchiladas an amazing flavor! It’s such a great vegetarian meal.

This is a great alternative to meat for vegetarians, and sweet potatoes are full of important nutrients and vitamins.

Sweet Potatoes and Black Bean Enchiladas

 

The sweetness of the potatoes is very appealing, especially when paired with a spicy salsa.

Sweet Potatoes and Black Bean Enchiladas

 You can make this dish vegan, by replacing the feta cheese by a vegan cheese and the sour cream by a non-dairy sour cream.

 

4.0 from 1 reviews
 
Ingredients
  • Sauce
  • 1 15-oz. can tomato sauce
  • 1¾ cups low-sodium vegetable broth
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • ½ tsp. chipotle chile powder
  • Filling
  • 1 Tbs. olive oil
  • 1 small onion, diced (1 cup)
  • 1½ lb. sweet potatoes, peeled and diced (3 cups)
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-oz. jar prepared medium salsa
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1 15-oz. can black beans, rinsed and drained
  • 1 12-oz. feta cheese, divided, or use some vegan cheese for a vegan dish.
  • Enchiladas
  • 1 Tbs. olive oil
  • 16 6-inch corn tortillas, warmed
  • 2 limes, cut into wedges, for garnish
  • ½ cup sour cream, for garnish, or use a non-dairy sour cream for a vegan dish
  • Cilantro for garnish
Instructions
  1. To make Sauce:
  2. Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
  3. To make Filling:
  4. Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Add ¼ cup feta cheese to the mixture.
  5. To assemble Enchiladas:
  6. Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread ½ cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and feta cheese. Bake 15 minutes.
  7. Preheat boiler. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime, sour cream, and cilantro.

 

Sweet Potatoes and Black Bean Enchiladas

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes

Comments (5)

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  1. ollie says:

    This sounds wonderful. I can’t wait to try it.

  2. Kathyb says:

    I made this for dinner tonight. The filling is awesome! The sauce was very thin, si I wonder what I did wrong. Didn’t look like the photo at all.

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