Sweet Potato and Black Bean Enchiladas

Helga Glaesel de BlandingMarch 19, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

For the past few months, we have been including a vegetarian meal into our weekly Meal Prep. We are not actually turning vegetarian or vegan, but we do believe that if we can make a small change like this in our eating habits, it is not only beneficial for our bodies, but we can also help out the environment by reducing our consumption of meat, especially red meat.

Sweet Potato and Black Bean VEgan Enchiladas

Vegetarian meals have been a bit more challenging for me, in the sense that I have to focus on preparing something that will satisfy my husband’s appetite! I can’t offer him a salad as a meal, or a bowl of roasted vegetables. He’ll be hungry again in a couple of hours. So far, I have been able to incorporate vegetarian meals successfully, by investing extra time in looking for recipes that seem to be filling.

This sweet potato and black bean enchilada recipe is one of them, and I can say it has been one of our favorites. It’s simply delicious. We served them with green salad and avocado.

We’d love to hear if you try this recipe! You can tag us using #thefoodieskitchen

Helga

Sweet Potato and Black Bean Enchiladas

Adapted from
Serves 4-6

Ingredients, for the filling:
1 ½ pounds sweet potatoes (2-3 small-to-medium)
1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
1 ounce (¼ cup) dried cheese (such as Feta)
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon pepper flakes
½ teaspoon salt, more to taste
Freshly ground black pepper

Ingredients, for the topping:
2 cups salsa verde, either homemade or store-bought
12 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
¼ cup chopped red onion
¼ cup chopped fresh cilantro

Optional:
sour cream and water to make a drizzle as topping.

Instructions:

Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place them flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 40-45 minutes. Leave the oven on, no temperature adjustment necessary.
Meanwhile, pour ½ cup salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom. In a medium mixing bowl, combine all of the remaining filling ingredients.
Once the sweet potatoes are cooked through, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt and pepper.
Warm-up your tortillas, all at once in a microwave so they don’t break when you bend them. Wrap them in a clean kitchen towel so they stay warm.
Working with one tortilla at a time, spread about 1/3 cup filling down the center, then wrap both sides over the filling and place it in your baking dish. Repeat with the rest of the tortillas
Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
Let the enchiladas cool for about 5 minutes. Optional: Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Have you made this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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