sweet potato enchiladas

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Vegetarian Enchiladas

brown rice

red enchilada sauce*

potatoes

olive oil

salt and black pepper

garlic (, minced)

bell pepper (, diced (any color you like))

onion (, chopped)

can black beans

flour tortillas ((or whole wheat))

cheddar cheese (, divided)

cilantro (, Chopped (for topping))

avocado (, peeled, seeded and chopped, for topping)

Add the&nbsp;chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.&nbsp;

Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic.&nbsp;

Add chopped bell pepper, onions, and black beans and toss to combine. 

Cook for a few more minutes, until sweet potatoes are completely tender.&nbsp;

Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.&nbsp;

Preheat oven to 350 degrees F.

Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.&nbsp;

Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.&nbsp;

Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.

Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like).&nbsp;

Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.

Garnish with chopped avocado and cilantro.

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These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. This is a healthy dinner your whole family will love!

These sweet potato and black bean enchiladas are healthy, vegetarian, packed with flavor, and freezable! The veggies are steamed to make it lower in fat.

Sweet Potato and Black Bean Enchiladas

potato

onion (diced)

red bell pepper (diced)

smoked paprika

cumin

coriander

garlic powder

cilantro (chopped)

salt

black pepper (or

canned black beans (drained and rinsed (1.5 cups))

Monterey jack cheese ((about 2 cups))

flour tortillas

enchilada sauce

Preheat oven to 375 degrees F.

Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)

Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).

Add black beans to vegetables; stir to combine.

Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.

Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.

Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.

Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.

Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.

Sweet Potato Enchiladas are an easy vegetarian dinner with hearty black beans, corn and plenty of cheese!  Components can be made in advance so it&#039;s great for meal prep!

Black Bean Sweet Potato Enchiladas

onion

chili powder

water

black beans

corn kernels (1 ear of fresh corn or

salt and pepper (to taste)

tortillas

Homemade Enchilada Sauce (sub

cheese

cilantro and avocado (for serving (optional))

Preheat

Preheat the oven to 350 degrees. Grease a 9x13" baking dish with cooking spray.

Cook filling

Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.

Fill tortillas and bake

Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.

Serve

Serve with chopped fresh cilantro and avocado if desired, and enjoy!

These are delicious . My bf and I have just starting a meatless lifestyle and I was worried that he would get discouraged.  Well after making these, I am positive he'll be fine.  The flavor is wonderful and I made the enchilada sauce,  which is yummy.  Looking forward to more great meatless recipes.

Delicious - one of our family favorites! The homemade enchilada sauce is amazing too!

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