Sweet Potato Black Bean Enchiladas
2013 – Gluten Free Living
Sweet Potato Black Bean Enchiladas are so awesome you won’t be able to stop eating them! When we visited my son and his family over Valentine’s Day, my daughter-in-law, Candice, made this scrumptious recipe. It was terrific. I knew it would be one of those recipes I would want to make multiple times because it’s that good. Because this entree is made with corn tortillas it’s gluten free.
All I can say is this recipe is amazing. The filling is made with sweet potatoes, black beans, salsa, diced tomatoes, cheese (I substituted cheddar cheeses for the kind recommended which my daughter-in-law had done also. Very tasty), and one chipotle chile in a can of adobo sauce.
I had purchased a can of this sauce quite some time ago and never ended up using it in the recipe I purchased it for so I was really glad to be able to get this can off my shelf! Now I have to figure out how to use up the rest of it.
Don’t be alarmed about using a chipotle pepper. I didn’t find that it made the dish excessively hot by any means. In fact, I think two chipotle peppers would be even better. The enchilada sauce calls for a lot of gourmet chili powder spices which I didn’t have. I substituted plain chili powder to replace those and found it worked very well.
I also used the larger can of tomato sauce rather than the small 15-oz. size recommended. I’m sure glad I did as I needed all of it. I garnished Sweet Potato Black Bean Enchiladas with sour cream, lime slices, avocado slices, olives, grape tomatoes and cilantro. Oh, did all those toppings ever taste wonderful on the enchiladas! Wow. I couldn’t get enough.
While this recipe is a little more involved than most recipes I make, it is well worth the effort. If you like Tex-Mex and if you like sweet potatoes and black beans (especially together) you will love this marvelous entree. This vegetarian recipe is great for Meatless Mondays, Lent or anytime if you like meatless dishes (which I do).
It is an extremely hearty, filling, and satisfying dish. Serve it with chips and salsa or a side salad if you wish. You won’t even miss the meat in this entree. It’s exceptionally good. If you’re dairy intolerant you will need to find a different alternative for the cheese.
If you’re looking for a great tasting meatless main dish recipe for your family consider this healthy option. It’s not excessively high in calories even though it has cheese. Sweet Potato Black Bean Enchiladas are so tasty. If you’re family likes Tex-Mex style food you will love this spectacular dish. I could eat it again and again and again.
When I initially posted this recipe in March 2013, it was a few months before I felt confident enough to use my Canon camera. Consequently, the pictures were taken with an iPhone so they just weren’t as great as I would have liked.
I recently remade this recipe (March 2017) for a friend for lunch. Both of us gobbled these lovely enchiladas down in nothing flat! I had enough leftover that I also sent a batch of enchiladas to friends who recently adopted another baby. They sent me a picture of their one-year-old who was enjoying every bite! Give these enchiladas a try and you will see how fabulous they really are.
Sweet Potato Black Bean Enchiladas is an amazingly tasty dish.
We garnished Sweet Potato Black Bean Enchiladas with avocado, lime slices, olives, tomatoes and fresh cilantro. We served it with tortilla chips and sour cream and chives.
This entree is very hearty and satisfying. There is lots of sweet potato, black beans, tomatoes, salsa, diced tomatoes and cheese! I couldn’t wait to dig in.
Here’s what I did.
I used these ingredients for the sauce.
Pour tomato sauce into a medium saucepan and heat over medium heat. Add seasonings and vegetable broth.
Bring heat to a simmer. Remove from heat and set aside.
I used these ingredients for the enchilada filling.
This time instead of chopping fresh sweet potatoes, I pre-baked the potatoes the day before. It was so much easier. Mash gently with a potato masher. Leave some chunks. Set aside.
Saute onions in olive oil. Add garlic.
Add diced tomatoes, salsa, partially mashed sweet potatoes and a diced chipotle pepper from adobo sauce.
Stir to combine.
Add drained black beans.
Add cheeses and stir to combine.
I used these ingredients to assemble and garnish the enchiladas.
Grease two 10×15″ glass baking dishes. Spoon about 1/2 cup enchilada sauce on the bottom of each baking dish.
Spoon about one-quarter to one-third cup of sweet potato filling on top of each corn tortilla.
Roll up and place in prepared baking dishes.
Divide remaining enchilada sauce between the two baking dishes.
Sprinkle with cheeses.
Bake in 350 oven about 20 minutes. Top with more cheese if desired. (I didn’t feel that it needed more cheese because I put a lot on to begin with).
Garnish enchiladas with avocado slices, sliced black olives, sliced grape tomatoes, lime slices and fresh cilantro. Serve with sour cream, if desired.
Sweet Potato Black Bean Enchiladas are loaded with cheese! We loved the taste of this fabulous meatless entree. This was an incredibly tasty dish.
Sweet Potato Black Bean Enchiladas is a great dish to serve on Meatless Mondays or for Lent. I served the enchiladas with sour cream, cilantro, avocado, lime, olive and tomato slices.
I can’t tell you how delicious this was–every forkful was succulent and so appetizing. Thankfully I have enough of this for a few days of leftovers because I’m salivating right now!
Here’s the recipe.
SWEET POTATO BLACK BEAN ENCHILADAS
(Recipe adapted from my daughter-in-law, Candice Ambra, Oxford, PA, via James McNulty via Vegetarian Times, December 2011, pg. 59)
- [b]ENCHILADA SAUCE:[/b][br]
- 1 29-oz. can tomato sauce
- 1 ¾ cups low-sodium vegetable broth
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano[br]
- [b]SWEET POTATO AND BLACK BEAN FILLING:[/b][br]
- 2 tbsp. extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 ½ lb. sweet potatoes, peeled and diced (3 cups) (I used 3 large sweet potatoes – probably closer to 5 cups)
- 1 15-oz. can diced tomatoes, undrained
- 1 16-oz. jar prepared medium salsa
- 1 heaping tablespoon minced garlic from a jar
- 1 chipotle chile in adobo sauce, drained and minced (I think two would be better)
- 1 15-oz. can black beans, rinsed and drained
- 16-oz. assorted cheddar cheeses, Monterey Jack & Colby Jack[br]
- 16 6-inch corn tortillas, warmed (I used more)
- 2 limes, cut into wedges
- 2 avocados, sliced
- ½ cup sour cream, for garnish
- Cilantro sprigs, for garnish, optional
- 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.[br]
- 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, chipotle chile, and 1/2 cup water (I just rinsed out the salsa jar with a little 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.
- Stir in half of the cheddar cheese, and remove from heat.[br]
- Preheat oven to 350ºF.
- Spray two 13- x 9-inch baking dishes with cooking spray.
- Spread 1/2 cup Sauce in bottom of each dish.
- Fill tortillas with Filling.
- Roll, and pack close together seam-side down in baking dish.
- Top with remaining Sauce and cheddar cheeses.
- Bake 15-20 minutes.
- Add extra cheese if desired and melt.
- Let rest 10 minutes before serving.
- Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
When Jordan and Candice served this dish they had homemade guacamole which I dumped on top! It was fantastic prepared that way too!
I made this wonderful dish for a friend for lunch. We both gobbled down these delicious enchiladas.
Sweet Potato Black Bean Enchiladas are terrific. I can’t recommend them highly enough for your weekly menu.