It’s enchilada night at my house!
Want a recipe to sweep your friends and family off their feet? Need something to make for the whole week? Well then it looks like you’re having Black Bean and Sweet Potato Enchiladas!
With summer coming to an end, I’m already starting on my fall favorite’s and not caring one single bit.
This recipe is honestly one of my favorite entrees of all time. Awhile back one of my best friends and I made this for a dinner party we hosted – since then I’ve been obsessed and make it just about anytime I can. Vegan or not you will love it.
Eating Mexican food when I’m back home is my guiltiest pleasure, but the best part- no guilty feels about this recipe.
Black beans, sweet potatoes, onions, peppers, corn, spinach – YUM!
Tip: Normally this should be baked in a glass dish, but since I made more than one batch for my guests and didn’t have extra casserole dishes, I used disposable aluminum pans – which will work just fine if that’s all you have and great for on-the-go dinner party plans!
Sweet, savory, packed with so much flavor and protein. This will fill you up and keep you fuller longer. Whether you are cooking for one or hosting a big dinner, these enchiladas will not disappoint.
Black Bean and Sweet Potato Enchiladas!
Author: The Winey Vegan
Recipe type: Entree
Cuisine: Mexican, Vegan
Photos by: Emily Morris
What you need:
- 2 cans or 1 large jar of Enchilada sauce. I used Verde Enchilada sauce and topped with hot sauce.
- 2 small-medium sized sweet potatoes, peeled and chopped
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup bell pepper, chopped (1/2 red and 1/2 green)
- 2 handfuls spinach, chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1.5 tsp ground cumin
- 1 tsp chili powder, or to taste
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 tsp cinnamon (trust me it’s amazing)
- 2 tbsp fresh lime juice, or to taste
- salt and pepper to taste
- 7-10 flour tortillas, or your choice
- Cilantro Avocado Cream Sauce, to pour on top (recipe below)
- Garnish with salsa & chopped cilantro
1. Preheat oven to 350 degrees and lightly grease a rectangular baking dish (at least 8 x 12).
2. Pre-cook the peeled and chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
3. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion, bell pepper and garlic – cook for about 5 minutes, until translucent. Now add the pre-cooked sweet potato, your spices. – still well so everything is coated
4. Now add drained black beans, corn and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
5. Now add in just a little enchilada sauce, about 2 tbsp, and lime juice. Adjust seasonings if necessary. Stir well and turn off heat.
6. Add 1/2 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
7. Scoop a hearty amount of the black bean and sweet potato filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Pour all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce. (Save about 2 Tbsp of sauce to add after they bake).
8. Bake tortillas at 350F for 18-20 minutes, until outer edges are starting to brown and turn crispy. I usually add the remaining enchilada sauce halfway through.
9. Meanwhile, make your Cilantro – Avocado cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and salsa. Serve immediately.
Cilantro – Avocado cream sauce
What you need:
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1 and 1/4 avocado, pitted and sliced (add more to make it creamier if you’d like)
- 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1/2 tsp. white wine vinegar or apple cider vinegar (optional)
- 1/2 tsp cumin
- Salt and pepper to taste!
- Tip: Add water in teaspoon amounts to thin out the sauce as much as you prefer.
- Puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
- Refrigerate for at least 15 mins. before serving.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! We’d love to see what you come up with.