Sweet Potato + Black Bean Enchiladas

A delicious vegetarian entree filled with rice, beans, sweet potatoes & salsa + a homemade red sauce

Flavorful, Hearty and Satisfying!

This Hearty Sweet Potato + Black Bean Enchiladas have been a real hit in our house!

The enchiladas are filled with a crowd pleasing mix of brown rice, black beans, onions, roasted & spiced sweet potatoes and salsa, topped with Monterey jack cheese and baked with a homemade red sauce.  A healthier take on the classic enchilada, they taste indulgent and are super satisfying but are packed with goodness.

More on the enchilada sauce… recipe adapted from Cookie + Kate, it is a simple recipe with lots of yummy spices and it comes together quickly.  You could always use a store bought sauce but we think this is definitely worth the 10 minutes to make it!

Enchiladas come together quickly and can be partially or fully prepped ahead as they heat up well.

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Sweet Potato + Black Bean Enchiladas

Recipe

Sweet Potato + Black Bean Enchiladas
 
Prep time
Cook time
Total time
 
Hearty Sweet Potato + Black Bean Enchiladas with a simple homemade red sauce make a delicious vegetarian entree. The enchiladas are filled with a crowd pleasing mix of brown rice, beans, sweet potatoes and salsa, topped with Monterey jack cheese and baked. Super easy and can be partially or fully prepped ahead. NOTE: Real cooking time is about 40 minutes since you roast the sweet potatoes and saute the rest of the filling at the same time.
Author:
Recipe type: Dinner, Meatless Monday
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 servings
Ingredients
Enchilada Sauce (recipe adapted from Cookie and Kate, yields 2 cups sauce, save extra for another meal)
  • 3 tablespoons olive oil
  • 3 tablespoons gluten-free all-purpose flour
  • 2 teaspoons ground chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons gluten-free plain tomato paste
  • 2 cups gluten-free vegetable broth
  • 1 teaspoon apple cider vinegar
  • Black pepper, to taste
Filling
  • 4 cups sweet potatoes, cubed into bite size pieces (2 small-to-medium sweet potatoes)
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon salt, more to taste
  • 2-3 tablespoon olive oil or neutral oil of choice, divided
  • 1 cup yellow onion, diced
  • 1 15 oz can black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 1 cup already prepared salsa
  • 2 tablespoons jalapeño, seeded and finely chopped
  • squeeze of fresh lime juice, optional
  • 1 cup grated Monterey Jack cheese or dairy free cheese of choice, divided (save ½ cup for topping)
  • ½ fresh lime, optional
8 gluten-free tortillas
½ cup chopped fresh cilantro
Instructions
Enchilada Red Sauce
  1. Measure the flour and spices into a small bowl and place your tomato paste near the stove.
  2. In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
  3. Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
  4. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  5. Low heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
  6. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
  7. You may not need all the sauce but it keeps well in the refrigerator for several days and works great with chickpeas (see Spiced Chickpea Tacos).
Filling
  1. Roast Sweet Potatoes: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Place sweet potatoes in a large bowl, add olive oil to very lightly coat (about 1 tablespoon), cumin, chili powder and salt. Toss to combine. Place sweet potatoes in a single layer on baking sheet and bake for 20 minutes, or until tender. Set aside.
  2. Meanwhile,saute the rest of the filling: In a large skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes. Add jalapeño and saute 1-2 minutes. Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is,sometimes I will add an extra ¼ cup salsa while stirring and heating the mixture). Remove from heat.
  3. Add cooked sweet potatoes to cooked rice and bean mixture and toss to combine. Give is a squeeze of lime juice if desired-- I have done this from time to time for a little tang.
Assemble
  1. Lightly grease a 13x9 inch pan.
  2. Warm Tortillas to make more pliable -- place them on a plate, gently cover with a damp paper towel and microwave 20 seconds at a time, exact time will depend on strength of microwave.
  3. Pour ½ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
  4. To assemble the enchilada, spread ½ cup of the sweet potato-black bean-rice mixture down the middle of a tortilla, sprinkle with Monterey jack if desired, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan.
  5. Repeat with remaining tortillas and filling.
  6. Drizzle enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle ½ cup or more shredded cheese evenly over the enchiladas.
  7. Bake, uncovered, on the middle rack for 15-20 minutes or until cheese melted. TIP: You could prepare everything ahead of time and just assemble and cook when ready to eat. In that case, you may have to cook longer, more like 25-30 minutes to make sure everything is heated through.
  8. Remove from oven,sprinkle with cilantro and serve.

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