If you’ve been vegetarian for a while, you might have seen the title of this post and rolled your eyes. Sweet potato and black bean enchiladas are quite common in the vegetarian recipe repertoire, so I’ll admit this isn’t my most creative post.
BUT it’s simple and delicious, so if you’re not someone who has made sweet potato enchiladas before, here is a recipe for you to try!
I’ve made many variations of this recipe before, but this time I wanted to change it up a little. In the past I followed recipes that contain chipotle peppers in adobo sauce, and I found that the chipotle flavor is much too potent for my liking. I prefer just a touch of heat, so I decided to roast a large poblano pepper, dice it, and add it to my sweet potato and black bean mixture.
The roasted poblano added the perfect amount of spice to my enchiladas! Sorry chipotle pepper, you’ve been replaced!
The key to a perfectly roasted poblano is to keep it in the oven until its skin is brown and blistered, but preferably not blackened. If you do allow the skin to blacken, just be sure to peel it off before chopping.
To make the enchilada filling, simply cube and roughly mash a large baked sweet potato, then stir in one cup of black beans, the chopped poblano, fresh cilantro, and seasonings.
Next, drizzle enchilada sauce in the bottom of the baking dish, coat the outside of each tortilla with the sauce and add a stripe of sauce in the inside of the tortillas, then add one fourth of the sweet potato mixture into the center and roll.
Finally, cover the baking dish with foil to prevent the sauce from drying, bake at 350° F for 15 minutes, then remove the dish and add nondairy cheese shreds (if you use them) and allow them to melt in the oven for 2-3 minutes.
Serve your enchiladas with guacamole or avocado slices and fresh cilantro, and you have a fantastic, nutritious meal!
- 1 large poblano pepper
- 1 large sweet potato, about 1 lb.
- 1 cup canned black beans, drained and rinsed
- 1 t. chili powder
- ½ t. ground cumin
- Black pepper and salt to taste
- Juice of ½ lime
- Optional: hot sauce to taste
- Handful fresh cilantro, chopped
- 1 pouch enchilada sauce (I used Frontera brand), or homemade sauce
- 4 tortillas
- Optional: nondairy cheese shreds (I used Daiya brand)
- Wash and roast sweet potato at 425 degrees F for about one hour, or until a fork pierces it easily. Remove, allow to cool enough to handle, and pull away the peel. Roughly cube, toss into a large bowl, and mash, leaving a few chunks of potato.
- Roast poblano (in a toaster oven, if you have it) for 20-25 minutes at 400 degrees F. Allow to cool, then remove stem and chop. Wash your hands before touching anything!
- Add chopped poblano, black beans, chili powder, cumin, salt, pepper, lime juice, and hot sauce. Stir to combine.
- Drizzle a good amount of enchilada sauce in the bottom of your baking dish. Add one tortilla, rubbing it in the sauce to coat the bottom entirely. Add a stripe of sauce down the middle of the tortilla, then spoon ¼ of the sweet potato mixture and spread evenly in the center of the tortilla (see photo). Fold the sides of the tortilla over the mixture, adding more enchilada sauce to keep the edges stuck together. Repeat process for the remaining three tortillas, using up the rest of the filling. Drizzle the remaining sauce over the top of the enchiladas, coating them completely.
- Cover the baking dish with aluminum foil and bake for 15 minutes at 350 degrees F.
- Remove dish from oven, discard the foil, and sprinkle nondairy cheese shreds on top of the enchiladas. Return dish to the oven for 2-3 mins to melt the cheese.
- Serve enchiladas with sliced avocado, guacamole, nondairy sour cream, fresh cilantro, etc. Enjoy!
These sweet potato enchiladas also make great leftovers! I’ve been eating them for lunch the past three days 🙂
If you haven’t tried them yet, be sure to try my avocado enchiladas! They’re my absolute favorite!
What’s your favorite kind of veggie enchilada?
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