These vegetarian enchiladas will fill you up, make for satisfying leftovers, and are enjoyable for babies, toddlers, kids, and adults!
Black Bean & Sweet Potato Enchiladas
I love an enchilada. Before I stopped eating meat, I would order chicken enchiladas every time I saw them on the menu. Something about enchilada sauce – I could slurp it up with a spoon! The Italian in me would dip bread in it, if I could (tortilla chips work!)
Now I make veggie enchiladas nonstop and I think I found the winning combination: sweet potatoes and black beans. I love heart healthy beans, superfood sweet potatoes, and with a nutrient dense tortilla (like ones from Siete Foods), these are not only flavorful but a nourishing meal option.
Word to the wise: make sure you buy mild enchilada sauce. I made that mistake once and watched my kids faces light up in horror! They do not do spice well.
A green enchilada sauce would work well too here to switch it up. In the wintertime, butternut squash would be nice. The prep method (steam in a pan) would be the same.
These are meal prep friendly, too – you can fully cook them, portion them out into containers and save them for weeklong lunches or dinners. Just make sure to add the avocado last, as it will brown!
What are you favorite ways to eat enchiladas?
black bean & sweet potato enchiladas
- 2 large sweet potatoes, peeled (or 3 medium)
- 1 15.5-ounce can black beans, drained and rinsed
- 1 teaspoon taco seasoning
- salt and pepper
- 8 tortillas (I used Siete brand)
- 1 15-ounce can enchilada sauce (I like Hatch mild)
- 1-2 cups shredded Mexican cheese blend
- 1 large ripe avocado, peeled, pitted, and diced
- 1 handful cilantro leaves
- Preheat the oven to 400 degrees.
- In a large, wide skillet add the sweet potatoes and 1 cup of water, cover, and let cook until sweet potatoes are soft enough to be mashed with a fork but not totally mush. Mash the sweet potatoes until chunky (again, not totally mush) and then add in the black beans, taco seasoning, season with salt and pepper, and stir well to combine. Remove from heat.
- Meanwhile, as sweet potatoes cook, warm up the tortillas until pliable. Set aside. Also, pour half of the enchilada sauce into the bottom of a large baking dish, spreading evenly.
- Once sweet potato and black bean mash is done, add about 1/3 cup of the mixture into a warmed tortilla, top with a pinch (about a tablespoon) of cheese, roll, and place, seam side down, in the baking dish (on top of the enchilada sauce.) Continue until all tortillas are used. Top the rolled tortillas with leftover sweet potato mixture and pour over the remaining enchilada sauce. Top with desired amount of cheese (I like to use about 1 cup, but if you like cheesier, use more cheese) and bake in the oven for 10 minutes or until cheese is bubbly and melted. Top with avocado and cilantro and serve.