Best 3 Black Bean And Sweet Potato Enchiladas Recipes

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**Indulge in a Culinary Symphony: Black Bean and Sweet Potato Enchiladas and More Delights**

Embark on a flavor-filled journey with our delectable black bean and sweet potato enchiladas. These culinary creations are a harmonious blend of textures and tastes, featuring soft tortillas enveloping a savory filling of tender black beans, roasted sweet potatoes, and a vibrant blend of spices. Topped with a luscious tomato sauce and melted cheese, each bite promises a delightful symphony of flavors. But that's not all; this article unveils a treasure trove of other enticing recipes, ensuring a culinary adventure like no other. From the zesty and refreshing cucumber salad to the sweet and tangy pineapple salsa, every dish tantalizes the taste buds and elevates your dining experience. Get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO AND BLACK BEAN ENCHILADAS



Sweet Potato and Black Bean Enchiladas image

Provided by Martina McBride

Categories     main-dish

Time 1h10m

Yield 5 servings

Number Of Ingredients 23

1 cup red enchilada sauce, homemade or canned, recipe follows
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 jalapeño, seeded and diced
2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
One 10-ounce can diced tomatoes with green chiles, such as Rotel
1 1/2 cups canned reduced-sodium black beans, rinsed and drained
1/4 cup fresh cilantro, plus more for garnishing
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
2 cups reduced-fat shredded Mexican cheese
Reduced-fat sour cream, for serving, optional
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups tomato sauce
3/4 cup reduced-sodium chicken broth
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 to 3 chipotle chiles in adobo sauce, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
  • Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  • Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
  • Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
  • Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
  • In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS



SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS image

Categories     Vegetarian     Dinner

Yield 8 Enchiladas

Number Of Ingredients 23

ENCHILADA SAUCE
21/4 cups vegetable broth
1/3 cup tomato paste
21/2 tablespoons chili powder
2 teaspoons ground cumin
11/2 teaspoons dried oregano
2 to 3 cloves garlic, minced
2 teaspoons soy sauce or tamari
1 tablespoon lime juice
FILLING
1 large sweet potato (about 1 pound), chopped into nickel-size pieces*
2 teaspoons olive oil
1/2 yellow onion, chopped
1 medium yellow squash, grated on your box grater (about 1 cup)
1 teaspoon chili powder
2 cloves garlic, minced
11/2 cups cooked black beans**
1 teaspoon maple syrup or agave syrup
A pack of corn or flour tortillas
Sliced avocado
Chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Make the enchilada sauce: Dump all but lime juice into a medium saucepan and bring to simmer. Use a whisk. Let simmer together for 10 to 15 minutes until sauce thickens. Add lime juice and turn off heat. Let cool. To cook sweet potato, fill medium saucepan with an inch or two of water, and bring to a boil over medium heat. Throw in metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump in a bowl and smash the pieces around. Some chunks are fine. While the sweet potato steams, heat the oil over medium heat in large saucepan. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in squash and cook for another min. Add chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined. Now you’re going to make the enchiladas. Oven to 375F. Cover the bottom of 9 x 13-inch baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep going until you run out of space or filling. Cover the enchiladas with remaining sauce, cover the dish tightly with foil; put in oven for 20 min. Remove foil and cook for 5 more min. Let it cool for a min or two before serving. Top with sliced avocado or chopped cilantro. * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more ** Or one 15-ounce can

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS



Smoky Sweet Potato and Black Bean Enchiladas image

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it-even carnivores! I always make two batches and freeze one. You'll want to eat this every week! -Elizabeth Lindemann, Salem, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 large sweet potato, cubed
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup minced fresh cilantro
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) enchilada sauce
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese, divided
Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce

Steps:

  • Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.

Tips:

  • Choose ripe sweet potatoes: Look for firm and brightly-colored sweet potatoes without any blemishes or bruises.
  • Roast the sweet potatoes: Roasting the sweet potatoes enhances their natural sweetness and gives them a slightly smoky flavor.
  • Use a flavorful enchilada sauce: The enchilada sauce is a key component of this dish, so choose one that has a good balance of flavors.
  • Don't overfill the enchiladas: Overfilling the enchiladas can make them difficult to roll and may cause them to fall apart.
  • Bake until the cheese is melted and bubbly: This ensures that the enchiladas are cooked through and the cheese is melted and gooey.

Conclusion:

This black bean and sweet potato enchilada recipe is a delicious and satisfying meal that is perfect for any occasion. The enchiladas are filled with a flavorful combination of black beans, sweet potatoes, and spices, and they are topped with a tangy enchilada sauce and melted cheese. They are easy to make and can be tailored to your own preferences. Whether you are a vegetarian or simply looking for a healthier meal option, these enchiladas are sure to please.

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