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Sweet Potato Black Bean Enchiladas

Teresa Ambra
Fabulous vegetarian Tex-Mex casserole. These enchiladas are filled with black beans and sweet potatoes and garnished with avocados, lime, cilantro, sour cream, olives, tomatoes and chives. This recipe is gluten free.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Meatless Main Dish/Casserole/Veggie Side Dish
Cuisine Tex-Mex
Servings 12

Ingredients
  

ENCHILADA SAUCE:

  • 29 oz. can tomato sauce
  • 1 3/4 cups low-sodium vegetable broth
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano

SWEET POTATO BLACK BEAN FILLING:

  • 2 tbsp. extra-virgin olive oil
  • 1 small onion diced (1 cup)
  • 1 1/2 lbs. sweet potatoes peeled and diced (3 cups) (see note below)
  • 15 oz. can tomatoes diced, undrained
  • 16 oz. jar prepared medium salsa
  • 2 cloves garlic minced
  • 1 chipotle chili pepper in adobo sauce drained and minced (if you enjoy heat, I recommend using 2 chipotle peppers)
  • 15 oz. can black beans rinsed and drained
  • 16 oz. assorted shredded cheeses cheddar, Monterey Jack, Colby Jack, divided use

ENCHILADAS:

  • 40 6-inch corn tortillas for garnish, optional Cheese, as desired
  • 2 limes sliced
  • 1 avocados sliced
  • 1/2 cup sour cream for garnish
  • cilantro sprigs for garnish
  • shredded cheese for garnish
  • grape tomatoes halved, for garnish
  • ripe olives sliced, for garnish

Instructions
 

ENCHILADA SAUCE:

  • 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.

SWEET POTATO BLACK BEAN FILLING:

  • Heat oil in separate saucepan over medium heat.
  • Add onion, and sauté 3 to 5 minutes, or until soft. Add garlic.
  • Add sweet potatoes, tomatoes, salsa, chipotle chile pepper, 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.
  • Add black beans, and cook 5 minutes.
  • Stir in half of the cheddar cheese, and remove from heat.

TO ASSEMBLE ENCHILADAS:

  • Preheat oven to 350ºF.
  • Spray two 10x15" glass baking dishes with cooking spray.
  • Spread 1/2 cup Sauce in bottom of each dish.
  • Place about 1/4 to 1/3 cup filling on each tortilla.
  • 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, ripe olives, grape tomatoes, sour cream, and cilantro sprigs, if using.

Notes

NOTE: I prebaked the sweet potatoes the day before I made this recipe and mashed lightly with a potato masher.
NOTE: You will have to stack tortillas so that 20 tortillas fit in each pan.
Recipe adapted from The Vegetarian Times.
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