These Sweet Potato & Black Bean Enchiladas are super easy and perfect for Meatless Monday! Stuffed with creamy, hearty sweet potato, black beans and a few other additions, these enchiladas taste even better the next day for leftovers.
If you’re searching for an easy vegetarian enchilada recipe, you’ll want to pin this one to try later! This vegetarian dish goes easy on the cheese so that you can actually taste the flavors. Plus the mixture of black beans and sweet potatoes is sure to fill you up!
If you aren’t a fan of spicy food, feel free to remove the jalapeño and cayenne pepper. If you don’t have the cumin and chili powder on hand, you can also substitute taco seasoning mix.
These sweet potato and black bean enchiladas are so simple for a weeknight and are fantastic served with a side of Spanish rice.
- 2-3 small-to-medium sweet potatoes
- 1 can (15 ounces) black beans, drained
- 4 ounces (1 cup) shredded Mexican cheese blend
- 2 ounces (½ cup) crumbled Cotija cheese (can’t find it? You can sub feta cheese!)
- 2 small cans (4 ounces each) diced green chiles
- 1 medium jalapeño, seeded and minced
- 1 small red onion, chopped
- 2 cloves garlic, pressed or minced
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt, more to taste
- ½ teaspoon freshly ground black pepper
- 2 cups (16 ounces) mild salsa verde
- 10 corn or flour tortillas (your preference)
- 4 ounces (1 cup) grated Mexican cheese blend
- 4 tablespoons sour cream
- 1 teaspoon water
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or greased tinfoil for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil and a pinch of salt and pepper. Place the sweet potatoes open-side down on the baking sheet. Bake until they’re tender and cooked through, about 40 minutes depending on thickness.
- While the potatoes are cooking, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). Gently shake the casserole dish to coat, or use the back of a spoon to spread the salsa.
- In a medium mixing bowl, combine the black beans, 4 ounces of shredded Mexican cheese, the Cotija cheese, diced green chiles, jalapeño, chopped red onion, minced garlic, lime juice and seasonings to create the filling. Stir well to combine.
- Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Add the roasted sweet potatoes to the other filling ingredients, lightly mashing them with a fork or the back of a spoon as you mix. Add salt and pepper to taste.
- If you are using corn tortillas be sure you first warm up your tortillas so they don’t break when you bend them. You can either heat them one by one in a skillet, or all at once in a microwave.
- Spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat this for all of the tortillas.
- Top with the remaining salsa verde and cheese. Bake uncovered for 30 minutes, until sauce is bubbling and the cheese is lightly golden.
- Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a simple sour cream sauce. Drizzle it back and forth over the enchiladas. Top with cilantro and serve!
Nutrition Information:Yield: 5 Serving Size: 2 enchiladas
Amount Per Serving:Calories: 525
I hope you love these sweet potato & black bean enchiladas! Looking for more Mexican-inspired recipes? Check out The Easiest Mexican Crockpot Shredded Chicken Ever too!
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