Sweet Potato Black Bean Enchiladas

Sweet potato and black bean enchiladas topped with green chili sauce.

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas are a delicious twist to classic enchiladas. Sweet potatoes are roasted in the oven until tender with spices and other vegetables. Roll up the mixture inside soft flour tortillas with some cheese, and top it off with an easy and creamy green chili sauce.

Course Dinner

Cuisine vegetarian

Keyword sweet potato black bean enchiladas, sweet potato enchiladas, vegetarian dinner recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings enchiladas

Calories 337kcal

Author Jessica - Together as Family

Ingredients

Sweet Potato Enchiladas

2 sweet potatoes peeled & cubed small
1 jalapeno chopped small
1 red bell pepper chopped small
1 small red onion finely diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 oz) black beans drained & rinsed
1 cup frozen corn
1/4 cup chopped cilantro
juice of 1 lime

Green Chili Enchilada Sauce

1 can (10 oz) green chili enchilada sauce
1/2 cup heavy cream

Enchiladas

2 cups shredded cheese I use Colby Jack cheese
10 fajita/soft taco sized flour tortillas about 8-inch tortillas

Instructions

Heat oven to 425°. Line a cookie sheet (12"x18") with tin foil and spray it lightly with cooking spray.
Spray another 9x13 baking pan with cooking spray and set aside for later.
In a large bowl, or do this on the prepared cookie sheet, stir together the peeled and chopped sweet potatoes, diced jalapeno, chopped red bell pepper, diced red onion, olive oil, cumin, chili powder, salt, and pepper.
Spread it out evenly on the cookie sheet, trying to make sure the vegetables are not overlapping.
Cook for 18-20 minutes. Stir the vegetables halfway through the cook time.
Vegetables should be soft. I stick a fork through a sweet potato to make sure they're done.
Add the roasted sweet potato mixture into a large mixing bowl. Add the black beans, frozen corn, cilantro, and lime juice. Stir together to combine.
Make the enchilada sauce : Mix together the green chili enchilada sauce and heavy cream in a bowl.
Pour 1/3 cup of this sauce into the bottom of the prepared 9x13 baking dish and spread it out evenly.
Assemble the enchiladas : Add 1/3 cup of sweet potato filling mixture onto the center of a flour tortilla. Add some shredded cheese and roll it up tightly. Place seam side down in the prepared 9x13 baking pan. Repeat with remaining flour tortillas.
You may have to squish the enchiladas together to fit inside the pan.
Evenly pour the remaining green chili enchilada sauce over the enchiladas. Top with the remaining cheese and remaining sweet potato mixture (optional).
Cook the enchiladas, uncovered, for 20-25 minutes.
Serve with your favorite toppings. We like sour cream, pico de gallo or salsa, and shredded lettuce.

Notes

Vegetable Tip : Cut all the vegetables small so they will soften in the cook time. I aim to cut them all about the size of the black beans. Depending on the size that you cut them, you may need a longer cook time in order for the veggies to soften.

Jalapeño : If you want flavor but not spice then take out the white membrane part inside the jalapeño as well as the seeds. If you want that spice than leave those on the jalapeño.

Cheese : I use Colby Jack cheese because it's our favorite. You can use Pepper Jack cheese for some spice, Cheddar Cheese, or Monterey Jack cheese are all good choices.

Can I make this recipe spicy? Use a can of hot green chili enchilada sauce, leave the seeds and the white membrane on the jalapeños, use shredded Pepper Jack cheese, top your serving with jalapeño slices or hot salsa, or add some cayenne pepper in with the other dried seasonings

Nutrition Information : Calories listed are for 1 enchilada with no toppings.

Flour Tortillas : For lower carbs use a carb balance tortilla. I actually really like those tortillas and use them all the time in enchilada recipes. Otherwise, make sure you are using the fajita sized flour tortillas which are about 8-inch or 9-inch tortillas.

Nutrition