Black Bean and Sweet Potato Enchiladas

This week, my boyfriend told me he wants to try going meatless at least two days a week. Challenge accepted! With filling meals like these black bean and sweet potato enchiladas, you won’t even miss the meat. These enchiladas are super satisfying and if you scarf them down like we did, you might even still experience that too full to move feeling you get after leaving a Mexican restaurant 😉

The real secret here is letting the sweet potatoes cook fully first and then mashing them into the enchilada filling so you get a full, hearty bite every time. Seems like I enjoy Mexican meals with sweet potatoes – check out my Fajita Stuffed Sweet Potatoes next!

Chef be warned, these do take a bit of time (but it’s worth it), so I recommend making on a Sunday and eating the leftovers throughout the week.

These can be adjusted to your preferred spice level. I used medium salsa, chili powder and cayenne pepper but feel free to use mild salsa or eliminate the cayenne if spice is not your friend.

Timing:

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour and 20 minutes

Ingredients: Makes 5 servings of two enchiladas each

  • 2 Medium Sweet Potatoes
  • 1 15oz Can of Black Beans, rinsed and drained
  • 2 Cups Monterey Jack Cheese
  • 1/2 Cup Feta Cheese
  • 2 4oz Cans of Diced Green Chiles
  • 10 Flour Tortillas
  • 1 Container of Salsa (your preference)
  • 2 Cloves of Garlic, minced
  • 2 Tbsp Lemon or Lime Juice
  • Two Tbsp Sour Cream
  • 1/2 Tsp Cumin
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Cayenne Pepper
  • 1/4 Cup Fresh Chopped Cilantro
  • Salt and Pepper to taste

Directions

Start by baking the sweet potatoes. Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper. Cut the sweet potatoes in half – I microwaved for ~3 minutes (be sure to poke holes in the potatoes) beforehand so they were easier to cut. Drizzle with olive oil and sprinkle salt and pepper on each half and then place cut side down. Bake for 35 minutes.

While the potatoes cook, cover the bottom of a 9x13in baking dish with the salsa. In a medium mixing bowl, combing the filling ingredients: black beans, about half the Monterey Jack cheese, feta cheese, diced green chiles, garlic, lemon/lime juice, cumin, chili powder, cayenne pepper, salt and pepper.

Once the sweet potatoes are cooked and cooled enough to touch (keep oven on ), remove the skins and place the flesh in a bowl. Mash up and then add to the bowl with the rest of the enchilada filling.

Now it’s time to make the enchiladas! Heat up the tortillas all together in the microwave for 10-15 seconds. Place a paper towel over them so they stay warm. One at a time, take the tortillas and line about 1/2 cup worth of filling in the middle. Gently roll and place in the 9×13 baking dish. Once all tortillas are rolled, top with the remaining salsa and Monterey jack cheese. Back for 25 minutes at 400 degrees F.

Once the enchiladas are done, top with a sour cream drizzle by combining the sour cream with water and whisking together. Add the fresh cilantro on top and enjoy!

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