BLACK BEAN & SWEET POTATO ENCHILADAS
Yummy! Adapted from "Vegan Planet," this recipe is something my non-vegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this recipe - I've cooked them other ways before and it turns out much less flavorful. It looks like a lot of ingredients, but it goes together quickly and makes great left overs too! In the future, I plan to try substituting homemade enchilada sauce for the salsa and more tomatoes. **Update: as some of the reviewers have noted, the cayenne pepper makes this a pretty spicy number! You may want to add less if you don't like the heat.
Provided by Veggie_Girl
Categories Yam/Sweet Potato
Time 1h5m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
- While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
- Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
- Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
- Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
- Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.
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Niggr 64
[email protected]These enchiladas were a bit too cheesy for my taste. I would recommend using less cheese next time.
mohammed tasif
[email protected]I made these enchiladas with gluten-free tortillas and they were great! They were a delicious and healthy meal.
cedrick munezero
[email protected]I'm always looking for new and exciting enchilada recipes. These black bean and sweet potato enchiladas were a hit! They were easy to make and they were so delicious.
deejay Napis
[email protected]These enchiladas were perfect for a weeknight meal. They were easy to make and they were ready in less than an hour.
Katlego Freedom
[email protected]I made these enchiladas with ground turkey instead of ground beef and they were great! The ground turkey was a healthier option and it tasted just as good.
Marwen
[email protected]These enchiladas were a bit too spicy for my taste. I would recommend using less chili powder next time.
Mahir Saim
[email protected]I'm not a big fan of sweet potatoes, but I really liked these enchiladas. The sweet potatoes were not overpowering and they added a nice sweetness to the dish.
Don Kris
[email protected]These enchiladas were so easy to make and they were delicious! I used a store-bought enchilada sauce and they were still really good.
Ben Cooper
[email protected]I made these enchiladas with corn tortillas instead of flour tortillas and they were great! The corn tortillas gave the enchiladas a nice crispy texture.
Julie Rodriguez
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices to the filling and they were much better.
Irfan Anokha
[email protected]I've made these enchiladas several times now and they're always a hit! They're easy to make and so delicious. I love the combination of sweet potatoes and black beans.
Ajju Bhai07
[email protected]These enchiladas were amazing! I made them for dinner last night and my family loved them. The flavors were perfect and the sweet potatoes added a nice sweetness to the dish. I will definitely be making these again.