Healthy and vegetarian is my favorite kind of dinner. Sweet potatoes combined with black beans is an amazingly delicious flavor that I have only recently discovered in the last five to six years. It’s life changing and so mouthwatering! My delicious recipe is naturally gluten free, family friendly, and includes sweet potatoes, onion, olive oil, cilantro, paprika, garlic powder, onion powder, salt and pepper, cayenne, black beans, enchilada sauce, corn tortillas, and Monterey Jack cheese. Optional toppings include sour cream, guacamole, and salsa.
If you like sweet potatoes and black beans, then your mouth will water over my Black Bean Stuffed Sweet Potatoes! If you’re a fan of enchilada casseroles, then you’ll love my Sour Cream Chicken Enchilada Casserole!
This dish makes a great family dinner recipe that my four-year-old, husband, and self all enjoy! If you love vegetarian Mexican-inspired recipes, then you’ll fall in love with my vegetarian Enchilada Pie, Veggie Quesadillas, Sheet Pan Elote Mexican Street Corn Nachos, Potato Taquitos, Cheesy Mexican Street Corn Enchilada Bake, and Easy Veggie Burritos!
Benefits of Sweet Potatoes
Sweet potatoes are sweet, starchy root vegetables that are grown worldwide. They are rich in vitamins, minerals, antioxidants, and fiber. According to Healthline’s article, sweet potatoes—especially orange and purple varieties—are rich in antioxidants and protect your body from free radicals.
Free radicals are unstable molecules that can damage DNA and trigger inflammation. In addition, free radicals occur naturally from living everyday life. Free radical damage has been linked to illnesses such as cancer, heart disease, and aging. Consuming antioxidant-rich foods such as sweet potatoes can potentially prevent these types of illnesses.
This delicious vegetarian dish tastes even better than it sounds, although it does sound quite amazing! I was pleasantly surprised by how tasty it came out. I didn’t quite use all the enchilada sauce, but feel free to if you desire.
How to make the best Sweet Potato and Black Bean Enchiladas
STEP 1: Preheat your oven and coat a 9×13-inch baking dish with cooking spray. Fill a large skillet about 1/3 way with salted water and bring to a boil. Add the chopped sweet potato, turning the heat down to medium, and cook until tender—about 20 minutes.
STEP 2: Strain the sweet potatoes in a strainer. Dump the water out of the skillet and return the cooked potatoes to the skillet. Add the chopped onion and olive oil and cook until onions are translucent—about 5 minutes. Turn off the heat.
STEP 3: Leave the potatoes and onion mixture in the skillet and mash them. Add the cilantro, paprika, garlic powder, onion powder, pepper, salt, and cayenne and mash. Add the black beans to the mixture.
STEP 4: Ladle 1/3 cup enchilada sauce into the prepared baking dish. Add 3 tablespoons of the vegetable mixture in the center of each warmed corn tortilla. Roll each tortilla up into an enchilada and place in the baking dish with the seam facing down. Continue until all the tortillas are rolled up. Top the enchiladas with the remaining enchilada sauce, sprinkling all the cheese on top.
STEP 5: Bake, uncovered, until the cheese is melted and the casserole is heated through—about 22-26 minutes. Serve with any other optional toppings.
More vegetarian recipes you’ll love!
Cheesy Mexican Street Corn Enchilada Bake
Mexican Street Corn (Elotes Mexicanos)
Final Thoughts
Finally, if you make these Sweet Potato and Black Bean Enchiladas, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Sweet Potato and Black Bean Enchiladas
Ingredients
- 1 large sweet potato peeled and chopped
- 1 yellow onion or red onion, diced
- 1 tsp extra virgin olive oil
- 1/2 c cilantro chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper freshly cracked
- 1/2 tsp salt
- dash cayenne
- 15 oz. black beans can drained and rinsed
- 15 oz. red enchilada sauce can
- 12 corn tortillas warmed
- 2.5 c Monterey Jack cheese shredded
- sour cream, guacamole, salsa, hot sauce optional
Instructions
- Preheat oven to 375° F. Coat a 9×13-inch baking dish with cooking spray. Fill a large skillet about 1/3 way with salted water and bring to a boil. Add the chopped sweet potato, turning the heat down to medium, and cook until tender—about 20 minutes.
- Strain the sweet potatoes in a strainer. Dump the water out of the skillet and return the cooked potatoes to the skillet. Add the chopped onion and olive oil and cook until onions are translucent—about 5 minutes. Turn off the heat.
- Leave the potatoes and onion mixture in the skillet and mash them. Add the cilantro, paprika, garlic powder, onion powder, pepper, salt, and cayenne and mash. Add the black beans to the mixture.
- Ladle 1/3 cup enchilada sauce into the prepared baking dish. Add 3 tablespoons of the vegetable mixture in the center of each warmed corn tortilla. Roll each tortilla up into an enchilada and place in the baking dish with the seam facing down. Continue until all the tortillas are rolled up. Top the enchiladas with the remaining enchilada sauce, sprinkling all the cheese on top.
- Bake, uncovered, until the cheese is melted and the casserole is heated through—about 22-26 minutes. Serve with any other optional toppings.
Nutrition (per serving)
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