Flavorful Sweet Potato And Black Bean Enchiladas

Sweet potato enchiladas with a delectable filling, topped with melted cheese.

5 from 12 votes

Flavorful Sweet Potato And Black Bean Enchiladas

These meatless Sweet Potato And Black Bean Enchiladas are loaded with veggies, brown rice, black beans, and salsa—perfect for a quick, family-friendly dinner!

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Vegetarian

Cuisine: Mexican, Vegetarian

Keyword: Sweet Potato And Black Bean Enchiladas, Sweet Potato Black Bean Enchiladas, Sweet Potato Enchiladas

Servings: enchiladas

Author: Chelsea Lords

Cost: $13.20

Equipment

Large pan 12 inches
9 x 13-inch baking pan

Ingredients

2 cups cooked brown rice made from 1 cup uncooked rice
3 tablespoons olive oil divided
2 cups diced sweet potatoes in 1/2-inch cubes
1 cup bell peppers very thinly sliced
1 packet taco seasoning see note 1 for homemade
1/2 teaspoon minced garlic
1 (15.25-ounce) can black beans drained and rinsed
1-3/4 cup salsa divided; I used mild
1 lime
1/4 cup chopped cilantro
Cooking spray
2 cups freshly shredded Cheddar cheese divided
1 cup red enchilada sauce
12 tortillas white or whole-wheat
Toppings as desired see note 2

US - Metric

Instructions

Peel and chop sweet potatoes into small pieces. In a large pan (12 inches), combine 2 tablespoons olive oil and sweet potatoes over medium-high heat. Cook until potatoes begin to get tender (about 8 minutes), then add the 1 cup thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon olive oil. Cook an additional 3–4 minutes.
Add taco seasoning packet or homemade taco seasoning (see note 1) and minced garlic. Sauté for 1–2 minutes or until fragrant. Add drained and rinsed black beans. Stir for another 30 seconds to a minute.
Remove pan from heat and stir in 1 cup salsa, 2 tablespoons lime juice, and the chopped cilantro. Stir. Add in cooked rice and stir again to combine. Taste and adjust seasonings to preference (increase any spices; add salt and pepper).
Preheat oven to 350°F and grease a 9x13-inch baking pan with cooking spray. Add remaining 3/4 cup salsa to the bottom of the pan and spread evenly with a wooden spoon.
Scoop 1/2 cup of the mixture onto the left side of a tortilla. Sprinkle with a handful of Cheddar cheese, about 1 and 1/2 tablespoons. Roll up tightly. Place the enchilada seam-side-down into the prepared pan. Repeat until the pan is filled with enchiladas. (I usually fit 8 in a 9x13 pan and save the remaining 4 to make in an 8x8 pan.)
Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup cheese. Bake 15–20 minutes or until cheese is melted and enchiladas are warmed through.
Remove and serve with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guacamole.

Notes

Note 1: To make homemade taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper. Make several batches of this and save for the next time you need more!

Note 2: Try some of these toppings: sour cream, extra salsa, cilantro, and/or green onions.

Storage: Enchiladas can be kept in the fridge in an airtight container (or tightly wrapped) for 3–4 days. Keep wet toppings separate. To freeze, assemble them without baking, store in a freezer-safe pan, cover with plastic wrap and foil, and freeze for up to 3 months.

Nutrition