Smoky Sweet Potato And Black Bean Enchiladas Recipe

Name: Smoky Sweet Potato And Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet potato, cubed; 1 small onion, chopped; 1 small sweet red pepper, chopped; 1/2 cup minced fresh cilantro; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon pepper; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) enchilada sauce; 12 corn tortillas (6 inches), warmed; 2 cups shredded Monterey Jack cheese, divided; Optional toppings: cubed avocado, sour cream, salsa, minced cilantro and hot sauce

Servings: persons

1 large sweet potato, cubed
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup minced fresh cilantro
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) enchilada sauce
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese, divided
Optional toppings: cubed avocado, sour cream, salsa, minced cilantro and hot sauce

1
Preheat oven to 375u00b0. In a large saucepan, place steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, about 15-20 minutes.
2
Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
3
Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center on each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
4
Bake, uncovered, 20-25 minutes or until heated through and cheese is melted. If desired, serve with optional toppings.
5
Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u00b0. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large sweet potato, cubed, 1 small onion, chopped, 1 small sweet red pepper, chopped, 1/2 cup minced fresh cilantro, and more.

Yes, Smoky Sweet Potato And Black Bean Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Sweet Potato And Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions