Sweet Potato and Black Bean Enchiladas
These Sweet Potato and Black Bean Enchiladas are a vegetarian Mexican dinner that has the perfect amount of spice and flavor. Believe me you will not miss the meat in this at all.
Ingredients
- 3 tablespoons olive oil
- 1 sweet potato, peeled and cubed into small chunks, (about 2 cups)
- 1/2 red onion, diced finely, (about 1/2 cup)
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup corn, (frozen, canned, or fresh)
- 1/2 lime, juiced
- 1 (10 ounce) can Old El Paso red enchilada sauce
- 1/3 cup heavy cream
- 2 cups shredded Mexican cheese, , divided
- 10 (6-inch) flour tortillas
Optional Toppings:
- guacamole, sour cream, tomato, onion, salsa
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here.
- Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans, corn, and lime juice.
- In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
- Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
- Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
- Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
- Top with guacamole, sour cream, and salsa if desired.
Video
Notes
To freeze, cover enchiladas before baking.
Serving: 1grams