Sweet Potato Black Bean Vegetarian Enchiladas
Bold flavored ingredients and seasonings are packed in these vegetarian enchiladas to bring you the most flavorful bite. Served with vegetarian refried bean, Spanish rice, and a fresh salad to bring you a complete dish. Sweet potato and black bean vegetarian enchiladas….you’ve never had it this good.
I just can’t wait to say it you guys…these vegetarian enchiladas are BOMB Diggity! Do people still even say that? I don’t know if they do and quite frankly, at this moment in time, I don’t really care because that’s exactly how I feel about these. I have made these for YEARS and am so happy to finally be able to share them with the world. Well, my corner of the wide open internet space that I call my world, that is.
You really, really, can not go wrong with these. I mean, I have some pretty picky eaters in my house as well as three boys that feel if they don’t have animal protein in their meals, then it really isn’t a meal. It’s more like a snack. Not with these babies. I have tried to introduce a more plant-based lifestyle into my home but it is, at the least, a challenge. I personally tend to lean to the plant based side of life and that’s not always easy to accomplish. But, I have figured out a few things over the years. For one, I try and make really good “side” dishes to go along with a chicken or beef meal so if I don’t wish to partake that evening, I still have a filling and nutritious meal.
Second, making meals like this one. These enchiladas are so flavorful and filling that no one misses anything. ANYTHING. I also wanted to share these with you now because, well, Cinco de Mayo is coming up and what better pot-luck or meal is better to bring to your party than enchiladas.
Sweet Potato Black Bean Vegetarian Enchiladas
Start by peeling and cutting your sweet potato into cubes. I generally cut them in half lengthwise, then each length in half again, and then cut into cubes depending on the size of the potato. You’ll want about 1″ cubes. Also, you’ll want to slice and dice your bell pepper and onion so that everything is generally the same size.
A quick note about the pans I use and why I love them! I absolutely love cooking in stainless steel pans. I have a set made by Cuisinart that I have had for years. They are aluminum clad reinforced heavy bottomed which allows for even heating. There are a lot of people who do not like cooking in stainless because they try to cook with them as you would a non-stick skillet. Stainless pans need to be heated and the aluminum bottom allows this to happen evenly. You also have to cook your protein meals in the differently. But more on that in another post! 🙂
Place about 1 tablespoon of olive oil in a heavy bottom pan and let your pan come to temperature over medium heat. Once the oil is heated, place the onion and let them soften for about 5 minutes. Add in your sweet potato and bell pepper along with sea salt, black pepper, dried parsley, oregano, paprika, onion powder and garlic powder. Stir to distribute seasoning throughout and cover with a tight fitting lid. Turn your heat down just a bit and let cook for 10 minutes, lifting the lid and stirring occasionally. We are wanting the sweet potato to cook and soften.
While you are waiting for your enchilada filling to cook, drain your beans of their liquid.
Once your filling is cooked and your sweet potato is soft, add in the black beans and stir to combine. Let your beans warm through and then prepare to fill the enchiladas.
Using an 8″ flour tortilla, add in approximately 3/4 cup of the filling. This is really done by eye and your preference as to how full you want each enchilada to be. 3/4 of a cup is an approximate and fairly good size portion of enchilada filling to use for these.
Top the vegetarian enchilada filling with 1 tablespoon of cotija cheese and 1 tablespoon of freshly chopped cilantro.
In a 9×13″ glass baking dish, pour approximately 1 cup of your enchilada sauce into the bottom of the pan and spread evenly into the corners so you end up with a thin layer of sauce to place your enchiladas on. Continue filling your tortillas and assembling your enchiladas placing each one in the glass baking sheet once assembled.
TIP: If you are having problems with your tortillas coming apart, use a tiny amount of sauce to seal each one after your roll them.
Once your pan is filled, I was able to get 6 enchiladas in this one pan and actually used two pans for this recipe, top your vegetarian enchiladas with additional enchilada sauce, sharp cheddar cheese, additional cotija cheese, and dried parsley.
Place into a 350° oven and bake for 20 minutes. Since your filling is already cooked, you are wanting everything to come together, the cheese to melt and all of the filling to meld and warm through. Once they come out of the oven top with additional cilantro and enchilada sauce if desired.
Prepare for amazing flavors as you sit down for your meal.
We served our vegetarian enchiladas with Spanish rice, vegetarian refried beans topped with Sriracha and Cotija cheese and a fresh salad with olive oil, vinegar, salt, and pepper.
What do you think you guys? Are you going to give them a shot? How do you work in plant-based meals for your family? Let me know in the comments!
Let’s get cooking!
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- 2 medium sweet potatoes - peeled and cubed
- 1 large red pepper - diced
- 1 large onion - sliced in halves
- 1 tablespoon extra virgin olive oil
- 1 14.5 ounces can of black beans - drained
- 1 tablespoon dried parsley + 1 tablespoon to top enchiladas
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 10 - 8" flour tortillas
- 1 20.5 ounces can of red enchilada sauce (vegetarian)
- 2 cups sharp cheddar cheese
- 1 8-ounce package of Cotija cheese
- 1 bunch cilantro
- Peel your sweet potato and dice. Dice red pepper and onion to a similar size. Drain beans of their liquid.
- Add olive oil to skillet and heat through. Add onions and cook for five minutes. Add sweet potato, bell pepper, and all seasonings. Stir and cover for 10 minutes until sweet potato is cooked through.
- Once the sweet potato is cooked, add black beans to filling mixture and warm through.
- Prepare a 9x13 glass baking dish with one cup of enchilada sauce thinly spread on the bottom.
- Place approximately ¾ cup of filling mixture into each tortilla. Roll tortilla into enchilada and place side by side into the baking dish. Once the dish is filled, spoon additional enchilada sauce on top along with cheddar cheese, cotija cheese, and dried parsley.
- Bake in 350-degree oven for 20 minutes until cheese is melted and enchiladas are warmed through entirely.
- Serve with vegetarian refried beans, Spanish rice, and salad.
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