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. Perfect for company dinners and Cinco de Mayo. Gluten free.

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Prep Time 45

Cook Time 1 15

Total Time 2

Course Meatless Main Dish/Casserole/Veggie Side Dish

Cuisine Tex-Mex

Servings

Calories 394 kcal

Equipment

2 10x15" glass baking dish
2 large sauce pans
1 whisk
measuring cups
measuring spoons
1 vegetable peeler
1 sharp knife to cut vegetables
1 potato masher

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 avocado sliced
1/2 cup sour cream for garnish
1 tbsp. cilantro sprigs for garnish
1/2 cup shredded Cheddar cheese for garnish
10 grape tomatoes halved, for garnish
10 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 Enchilada 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 Enchilada 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 pre-baked 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.

NOTE: This recipe makes a lot! But corn tortillas do not freeze well for a freezer meal. I recommend cutting the recipe in half or giving the other casserole to a friend or family member that needs a meal.

Recipe adapted from The Vegetarian Times.

Nutrition

Calories: 394kcalCarbohydrates: 52gProtein: 16gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 627mgPotassium: 879mgFiber: 10gSugar: 6gVitamin A: 5731IUVitamin C: 11mgCalcium: 297mgIron: 3mg

Keyword black beans, cinco de mayo, enchiladas, main dish, meatless main dish, sweet potatoes, Tex Mex

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