Are you guys sick of sweet potato yet?
I know I’ve been on a bit of a kick lately, but the recipes I’ve been working on are sooooooo good. Nonetheless, I promise you I will start branching out in good time.
These sweet potato and black bean enchiladas are awesome! Guys I would be lying if I said they were super quick – they do take a little time and tlc, but the result is so worth it. And although they take time, the recipe is relatively straight forward.
So I’m just going to get straight to it.
YIELD – approx. 1 dozen 8″ enchiladas
- 2 tbsp olive oil
- 1/3 cup finely diced white onion
- 1, 5.5 oz container tomato paste
- 1 tsp cumin
- 1/4 tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1/8 tsp garlic salt
- 2 tbsp chili powder
- 1/4 tsp cinnamon
- 11/2 cups veggie broth
- 1.5 lb. sweet potato, peeled (if you like) and cut into 1/2” cubes
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/8 tsp pepper
- 1/8 tsp salt
- 11/2 cups black beans
- 1/3 cup roughly chopped cilantro*
- 1/3 cup thinly sliced red onion
- 1 1/4 cups crumbled feta cheese*
- 11/2 cups of cooked rice*
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup grated mozzarella, or cheddar or any cheese mix*
- Tortillas (I prefer a corn/wheat mix – but use whatever you like)
*Special Notes: if you don’t like cilantro, parsley is a great substitute. You can use whatever kind of rice or other grain that you like. I’ve done them with basmati rice, quinoa and a wild grain blend – they are all really good. And if you’re vegan, you can either leave the feta and other cheese to top out entirely from the recipe (I have made them without cheese and they are still crazy delicious – or you can substitute your favourite vegan cheeses).
- Preheat the oven to 400F
- Toss sweet potato cubes in olive oil, cumin, garlic powder, pepper and salt, lay out on a parchment lined baking sheet and bake for 30-35 min or until they begin to soften but aren’t yet mushy.
- In the mean time make the enchilada sauce. Heat large deep pan on medium heat. Add olive oil to the hot pan, then add onions and cook until translucent and beginning to soften, about 7-8 min. Add in spices and let cook for another minute. Next pour in tomato paste and veggie broth and stir thoroughly until combined. Let mixture lightly bubble and then turn heat off and let cool. If you want a thinner sauce, add another 1/2 cup of veggie broth.
- Once sweet potatoes are done, remove from oven and let cool.
- Turn oven down to 350F
- Add sweet potatoes, black beans, cilantro, red onions, feta cheese and rice together in a bowl along with 1/2 cup of the enchilada sauce and toss until combined.
- Brush the bottom of the casserole dish with a bit of the enchilada sauce – it helps to make sure the tortillas don’t burn or stick to the bottom. Then scoop mixture into tortilla and roll to close. Set finished rolls side by side, tightly packed in a casserole dish.
- Pour the rest of the enchilada sauce over the tortillas and top with grated cheese.
- Cover with tinfoil and bake for approximately 20-25 min.
- Remove tinfoil, turn oven off and let bake for another 5-10 min until cheese is melted to your liking. Let cool for a couple of minutes and serve.
- We like to top ours with a blend of greek yogurt, avocado and lime juice. Feel free to top yours with whatever you love or nothing at all – they don’t need anything.
This bubbling enchilada sauce is the perfect seasoning for the sweet potatoes and black beans. If you’re a big spice person – don’t be afraid to throw a little cayenne pepper in there, you won’t be disappointed.
If you are a spice person, I mentioned spicing up the sauce a bit, but you can spice up the actual enchiladas too – just grab a coupe jalapeños or hot peppers of your choice, remove the seeds, finely dice and add to the mix.
I hope you guys give these a try, I think you’ll really enjoy them.
They taste great the next day – so do make sure there’s enough for leftovers and if you want to freeze them for a rainy day – they work fantastic for that. You can freeze the enchilada sauce too and just warm up in a small pot or microwave. For the enchiladas themselves – if you want to freeze them already rolled you can, it really depends on your tortillas; some products do much better than others in the freezer so just keep that in mind. And when you roll them, brush a bit of the sauce on the tortilla where you’re going to close it and it will help keep it stuck together. Alternatively and my suggestion would be to freeze the mix and the sauce separately, thaw, fill the tortillas and bake from there.
Till the next recipe,