Best 3 Sweet Potato Squash And Black Bean Enchiladas Recipes
Indulge in a culinary delight with our Sweet Potato, Squash, and Black Bean Enchiladas, a symphony of flavors and textures that will tantalize your taste buds. These enchiladas boast a delectable filling of roasted sweet potatoes, butternut squash, and black beans, enveloped in a savory enchilada sauce and topped with melted cheese. The combination of sweet, savory, and smoky flavors creates a harmonious balance, while the addition of crunchy walnuts and fresh cilantro adds depth and vibrancy to each bite.
This recipe is a delightful vegetarian option, packed with protein and fiber, making it a nutritious and satisfying meal. The enchiladas are surprisingly easy to make, with simple ingredients and a straightforward cooking process. We'll guide you through every step, ensuring that you create a dish that's both visually appealing and incredibly delicious.
Along with the main enchilada recipe, we've included a collection of additional recipes to enhance your culinary journey. Discover how to make your own Enchilada Sauce from scratch, ensuring a rich and flavorful base for your enchiladas. Learn the art of roasting vegetables to perfection, resulting in tender and caramelized sweet potatoes and butternut squash. And for those with dietary restrictions, we provide a gluten-free enchilada recipe that doesn't compromise on taste.
So gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Sweet Potato, Squash, and Black Bean Enchiladas. Let's create a dish that will become a staple in your vegetarian recipe repertoire.
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
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.
SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
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
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.
SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS
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 youâre 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
Tips:
- For the best flavor, use a variety of sweet potatoes, butternut squash, and black beans. You can also add other vegetables, such as corn, bell peppers, or onions.
- Be sure to season the vegetables well with salt, pepper, and your favorite spices. Cumin, chili powder, and paprika are all good choices.
- Don't overcook the vegetables. They should be tender, but still have a little bit of bite.
- Use a good quality enchilada sauce. You can make your own or use a store-bought brand.
- Be sure to heat the tortillas before filling them. This will make them more pliable and less likely to tear.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or cheese.
Conclusion:
Sweet potato, squash, and black bean enchiladas are a delicious and healthy meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new vegetarian recipe, give these enchiladas a try!
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