These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe. They are a guaranteed family favourite and a healthier lightened up dish!
The first time I made enchiladas was when I was a teenager, had just started my baking business, and was literally, always, always in the kitchen for any reason ever. The recipe is actually buried in the archives here on the blog but the basis was that I was hit with a craving, back then we didn’t have any Mexican restaurants in town and I just needed to make them. 6 years later, I realise that I’ve never shared some good quality, delicious and filling vegetarian enchiladas. The craving is always still there, and I finally was able to satisfy it with these delicious sweet potato and black bean enchiladas.
Truth to be told, I have a list on my iPhone labelled “Recipes My Blog Should Definitely Have” kind of like my recipe bucket list, and it encompasses a long list of recipe ideas that I’ve always wanted to make/I believe are kind of a staple for my type of blog. Ranging from potstickers to chilaquiles, to spanakopita (my FAV) to “Tex mex skillet dinner?” I’ve been adding to it over the last two years and hope to one day tick them all off. I’ll upload the list one day so you guys can see my kind of bucket list. Anyway, I ramble on as per usual to say that good solid vegetarian enchiladas are on the list.
These definitely deserve their position.
I made these sweet potatoes and black beans just like I did in my sweet potato and black bean tacos: cooked down until soft with onions, garlic, and lots of delicious seasonings in a bit of water to cook it through, so it’s essentially like boiling it, but in seasonings.
Then I wrapped these up, smothered them all in enchilada sauce, cheese, baked them off and topped them with every single garnish I could think of. Yeah, garnish queen here. What you don’t see in these pictures is the extra extra helping of avocado I put on mine.
I thought that these would taste good, but boy, they REALLY blew past my expectations and went all the way to excellent. Something about the combination of enchilada sauce, sweet potato & black beans (a golden combination) cheese and delicious seasonings just came together perfectly and the Mr. and I had these for dinner back to back to back. I’m get very bored when it comes to eating the same thing for dinner twice in a row (hence the endless mess in my kitchen) so the fact that I was actually counting down the hours until I could have these again is saying quite a lot for these.
PRO TIP: Don’t buy small tortillas. Don’t try and use the 6″ ones and pretend that they could really be for enchiladas. You’ll end up overstuffing them, sighing, running to buy larger actual tortillas and wasting a lot of time. Also, enchiladas will almost always be messy. Embrace it and sit back in satisfaction when you’re done. 🙂
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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Sweet Potato and Black Bean Enchiladas
- 2 tablespoons coconut oil
- 1 medium sweet potato, diced
- 1/2 large purple onion, sliced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic, minced
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 3/4 cup to 1 cup cooked black beans, drained
- 1 3/4 cups sharp cheddar Cheese
- 6 to 8 tortillas
- 2 cups enchilada sauce
- 1/4 avocado, chopped for garnish
- 1 small Roma tomato chopped for garnish
- Cilantro for garnish
- Greek yogurt for garnish
- Preheat oven to 350 degrees. Prepare a 13" x 9" casserole dish by greasing and set aside.
- In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don't burn.
- Add the garlic, cumin and chili powder and stir to combine with the sweet potato and onions.
- Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
- To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly.
- Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish. Pour the rest of the enchilada sauce on top and the rest of the cheese.
- Bake for 20 to 25 minutes in the oven. Remove and allow to cool slightly for about 2 minutes.
- Garnish chopped tomatoes, avocados, enchiladas sauce, green onions and serve immediately.
- This recipe is vegetarian.
- TO MAKE IT VEGAN You can use vegan mozzarella cheese such as this Daiya cheese, and this vegan sour cream recipe for topping.
- TO MAKE IT GLUTEN FREE You can use gluten free tortilla wraps like this one.
- HOW TO STORE I use a casserole dish with a fitted top that turns it into an easy to store fridge container. Alternatively, you can transfer the tortillas to an airtight tupperware container once they are completely cooled. Ensure you transfer all the sauce too. I don't recommend freezing these. You can reheat them by preheating the oven to 350 degree and reheating slightly, or in the microwave.