Sweet Potato & Black Bean Enchiladas
These Sweet Potato & Black Bean Enchiladas are a great vegetarian friendly meal! They have the perfect sweet/savory combination and are so hearty! I love how meaty the beans and sweet potatoes make this dish feel and they keep me full for so long! The are full of plant-based protein and are also gluten free! These could be my favorite enchiladas of all time. If you love enchiladas like me, you will also love my Low Carb Classic Red Enchiladas.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For the Filling:
- Sweet Potatoes - 1 1/4 pound of sweet potatoes
- Olive Oil - 1 tablespoon to cook coat your potatoes in when baking them.
- Black Beans - 15 oz. organic black beans, rinsed & drained.
- Monterey Jack Cheese - 3/4 cup shredded Monterey Jack cheese (divided - keep half to top off your enchiladas).
- Feta Cheese - 3/4 cup (apx. 5 oz.) crumbled feta cheese.
- Green Chiles - 1 7 oz. can of diced green chilies.
- Jalapeño - 1 jalapeño, diced (leave some seeds for heat if you’d like).
- Garlic - 1 tsp minced garlic.
- Limes - Juice of 2 limes.
- Cumin - 3/4 tsp. ground cumin.
- Chili Powder - 1/2 tsp. chili powder.
- Cayenne Pepper - 1/4 tsp. cayenne pepper
- Pepper - 1/4 tsp. black pepper.
Remaining Enchilada Ingredients:
- Salsa Verde -15 oz. of green salsa verde. I like the brand Siete (full of healthy ingredients!)
- Corn Tortillas - 16 6-inch thin corn tortillas - I used the thin Mission tortillas.
- Toppings of choice - I sprinkled extra onion I had on hand, cilantro, and a drizzle of light sour cream.
How To Make Them
- Preheat your oven to 400°F. Line a large baking sheet w/ parchment paper.
- Slice the sweet potatoes in half lengthwise. Coat the flat sides with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until tender, about 35 minutes.
- Meanwhile, pour enough salsa verde into a 9x13-inch baking dish to lightly cover the bottom.
- In a large mixing bowl, combine all of the remaining filling ingredients.
- Once the sweet potatoes are cooked through, scoop out the insides. Discard potato skins & lightly mash the sweet potatoes. Add sweet potatoes into the bowl of filling.
- Warm up your tortillas in the microwave so they don’t break when you roll them. Spread the filling down the center each tortilla, roll up, and place in your baking dish. Repeat for remaining tortillas.
- Top with the remaining salsa verde and cheese. Bake for 25 minutes and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat so well and honestly taste even better the next day.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
<center(adsbygoogle = window.adsbygoogle || []).push({});
These Sweet Potato & Black Bean Enchiladas are a great vegetarian friendly meal! They have the perfect sweet/savory combination and are so hearty! I love how meaty the beans and sweet potatoes make this dish feel and they keep me full for so long! The are full of plant-based protein and are also gluten free! These could be my favorite enchiladas of all time. If you love enchiladas like me, you will also love my Low Carb Classic Red Enchiladas.
- 11/4 lb sweet potatoes
- 1 tbsp olive oil (extra virgin)
- 15 oz black beans (rinsed and drianed)
- 3/4 cup Monterey jack cheese (shredded)
- 3/4 cup feta cheese (crumbled)
- 7 floz green chiles (diced)
- 1 jalapeno (diced with most seeds removed)
- 1 tsp garlic (minced)
- 2 limes (juiced)
- 3/4 tsp cumin (ground)
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- corn tortillas (I used the thin 6-inch corn tortillas by the brand Mission.)
- green salsa verde (I use the brand Siete)
- red onion (for topping, optional)
- cilantro (for topping, optional)
- light sour cream (for topping, optional)
Preheat your oven to 400°F. Line a large baking sheet w/ parchment paper.
Slice the sweet potatoes in half lengthwise. Coat the flat sides with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until tender, about 35 minutes.
Meanwhile, pour enough salsa verde into a 9x13-inch baking dish to lightly cover the bottom.
In a large mixing bowl, combine all of the remaining filling ingredients.
Once the sweet potatoes are cooked through, scoop out the insides. Discard potato skins & lightly mash the sweet potatoes. Add sweet potatoes into the bowl of filling.
Warm up your tortillas in the microwave so they don’t break when you roll them. Spread the filling down the center each tortilla, roll up, and place in your baking dish. Repeat for remaining tortillas.
Top with the remaining salsa verde and cheese. Bake for 25 minutes and enjoy!
Servings 8
- Amount Per Serving
- Calories 291kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 4g20%
- Cholesterol 19.9mg7%
- Sodium 1013mg43%
- Total Carbohydrate 43.7g15%
- Dietary Fiber 6.8g28%
- Sugars 7.4g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.