tasteofhome.com
Smoky Sweet Potato and Black Bean Enchiladas
My hearty, delicious and 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
Prep
40 min
Cook
20 min
Total
1h
Serves
6 servings
Instructions
- 01
Preheat oven to 375°F. In a large saucepan, place a steamer basket in over one inch of water. Place the cubed sweet potato and chopped onion and red pepper into the basket. Bring the water to a boil. Reduce the heat to maintain a simmer and steam, covered, until tender, 15 to 20 minutes.
- 02
Next, transfer the steamed vegetables to a large bowl. Mash the vegetables, gradually adding cilantro, spices and pepper until it's reached the consistency you like. Stir in the black beans.
- 03
Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in the center of each tortilla and sprinkle with 4 teaspoons of cheese. Roll up and place in the prepared dish with the seam side down. Once all tortillas have been placed in the dish, top with remaining enchilada sauce and sprinkle with remaining cheese.
- 04
Bake, uncovered, until casserole is heated through and cheese is melted, 20 to 25 minutes. Serve with optional toppings as desired.
Nutrition
per serving
- Calories
- 399
- Protein
- 18g
- Carbs
- 52g
- Fat
- 14g
- Fiber
- 8g
- Sodium
- 843mg
- Cholesterol
- 34mg
Variations & swaps
Recipe Variations
- Add corn: Add fresh or frozen corn into the tortillas along with the smashed veggie and bean mixture. A teaspoon or two per enchilada is all you need.
- Add salsa: A tablespoon of mango salsa (or any favorite salsa) inside of the enchilada is a delicious addition.
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