Black Bean and Sweet Potato Enchiladas

by Anjali @ The Picky Eater on June 18, 2014

IMG_9205

Hi Everyone! I’m finally back from a mini-break I took to spend more time with Layla before my maternity leave ended. We spent lots of time hanging out as a family, seeing friends, and celebrating Layla’s 5 month birthday 🙂

Layla 5 month collage

I can’t believe it has already been 5 months – time is just flying by. But now that I’m back at work we’re much more on a schedule, and I’ve been cooking in the kitchen on a regular basis. Which means – lots of new, healthy recipes to share with all of you!

Mexican food is a staple in our house and I’m always looking for ways to make classic Mexican dishes both vegetarian friendly and healthy. And while I love my standard, quick and easy enchiladas recipe, I thought it was time to try something new.

IMG_9207

These enchiladas are super hearty: filled with sautéed sweet potatoes and black beans, topped with gooey cheese and a homemade enchilada sauce. The enchilada sauce is my secret “ingredient” to make this recipe shine! I used to buy pre-made enchilada sauce from the store, thinking it was too difficult to make a good enchilada sauce at home. But it’s actually really really easy, and much better for you since you can control what’s in it. So for anyone who’s a little nervous about making homemade enchilada sauce, I encourage you to give this recipe a try. You’ll be amazed at how fast it is – takes less than 5 minutes to make!

I also topped this recipe with some diced olives and green onions. It just added a little bit of extra texture and flavor which we really enjoyed.

The Ingredients

Adapted from VegetarianTimes.com

  • Cooking Spray to grease casserole dish
  • For the filling:
    • 3 medium sweet potatoes, diced
    • 1 yellow onion, diced
    • 1 red pepper, diced
    • 1 15oz can fire roasted tomatoes
    • 2 cups prepared medium salsa
    • 4 cloves garlic, minced
    • 1 15oz can black beans, rinsed and drained
    • 1/2 cup vegetable broth
    • 1 tsp cumin powder
    • 1 tsp chili powder
    • salt & pepper to taste
  • For the Sauce:
    • 1 15oz can tomato sauce
    • 1.5 cups vegetable broth
    • 1 tbsp chili powder
    • 1 tsp ancho chili powder
    • 1⁄2 tsp chipotle chile powder (optional)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried oregano
  • For the Enchiladas:
    • 10 corn tortillas, warmed
    • Shredded Mexican cheese blend (2 Tbsp per Enchilada – 1.25 cups total)
    • Diced olives and green onions (for topping)

IMG_9183

The Directions

Step 1 (Sauce): Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. 

IMG_9187

Step 2 (Filling): Saute garlic, onion, and red pepper in a large pan until cooked through – about 5 minutes. While that is cooking, dice your sweet potato.

IMG_9184 IMG_9185

Step 3 (Filling): To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder – bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes — until the sweet potatoes are soft.

IMG_9186

When they are close to done, they will look like this:

IMG_9188

Step 4 (Filling): Mash the potato mixture with a potato masher – but leave slightly chunky. Add in the black beans and cook 5 minutes.

IMG_9189

Step 5 (Assembly): Preheat oven to 350 degrees F. Spray a 9×13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.

IMG_9190

IMG_9191

Step 6 (Assembly): Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce and all of the cheese. 

IMG_9192 IMG_9194

Step 7: Bake at 350 degrees for 15 minutes, or until the cheese has melted.

IMG_9195

Step 8: Top with green onions and olives, serve, and enjoy!

IMG_9196 IMG_9208

This dish ended up being a huge hit with my husband, dad, and brother. And it was super filling too thanks to the protein and fiber from the sweet potatoes and black beans! The best part – one huge serving is less than 450 calories. Dig in!

Black Bean and Sweet Potato Enchiladas

Total Time: 60 minutes

Yield: 5 servings

Serving Size: 2 enchiladas

Calories per serving: 435

Fat per serving: 15g

Nutritional Info Per Serving: 435 Calories, 15g Fat (5g Saturated), 963mg Sodium, 65g Carbs, 11g Fiber, 11g Sugar, 13g Protein

Ingredients

  • Cooking Spray to grease casserole dish
  • For the filling
  • 3 medium sweet potatoes, diced
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 15oz can fire roasted tomatoes
  • 2 cups prepared medium salsa
  • 4 cloves garlic, minced
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • salt & pepper to taste
  • For the Sauce
  • 1 15oz can tomato sauce
  • 1.5 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp ancho chili powder
  • 1?2 tsp chipotle chile powder (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • For the Enchiladas
  • 10 corn tortillas, warmed
  • Shredded Mexican cheese blend (2 Tbsp per Enchilada - 1.25 cups total)
  • Diced olives and green onions (for topping)

Directions

  1. (Sauce): Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
  2. (Filling): Saute garlic, onion, and red pepper in a large pan until cooked through - about 5 minutes. While that is cooking, dice your sweet potato.
  3. (Filling): To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder - bring to a boil. Reduce to simmer and let cook, covered for ~20 minutes -- until the sweet potatoes are soft.
  4. (Filling): Mash the potato mixture with a potato masher - but leave slightly chunky. Add in the black beans and cook 5 minutes.
  5. (Assembly): Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray. Spread 1/2 cup of sauce at the bottom of the dish. Then fill each tortilla with the sweet potato mixture.
  6. (Assembly): Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce and all of the cheese.
  7. Bake at 350 degrees for 15 minutes, or until the cheese has melted.
  8. Top with green onions and olives, serve, and enjoy!

Notes

Adapted from Vegetarian Times

http://pickyeaterblog.com/black-bean-and-sweet-potato-enchiladas/

 

{ 16 comments… read them below or add one }

Dixya @ Food, Pleasure, and Health June 19, 2014 at 1:18 pm

welcome back!! Layla looks adorable – i cant believe its already been 5 months. Mexican dish is my favorite too and this looks really good.

Reply

Anjali @ The Picky Eater June 19, 2014 at 1:51 pm

Thanks so much Dixya! It’s good to be back 🙂 Can’t wait for you to try this recipe!

Reply

Shani June 25, 2014 at 12:32 am

What a beautiful baby- she is SO cute!!! Enjoy motherhood 🙂
Thanks for sharing your delicious recipes- a small request if you don’t mind- more Indian recipes please!! Thanks 🙂

Reply

Anjali @ The Picky Eater June 25, 2014 at 9:48 am

Aw thank you Shani! I’m glad you’re enjoying my recipes too! As for Indian recipes — hehe – I post what I cook at home and I like to cook dishes from around the globe! So that means there will definitely be more Indian recipes coming eventually, but not any more so than any other cuisine. If you have a specific recipe you’d like me to post though let me know and I will try to make it happen! 🙂

Reply

Leena June 25, 2014 at 3:43 pm

Hello Anjali, I came across your page when I was searching on google for spelt rotis.
I like what I am looking at and am going to try out the spelt rotis ——- don’t have quinoa four for now.
I wonder if we can make them on its own.
Thanks, have signed up for new posts
Cheers,
Leena

Reply

Anjali @ The Picky Eater June 27, 2014 at 12:51 pm

Hi Leena, Regarding the spelt rotis (I’m guessing you are referring to a different post than this one 🙂 ) – you can make them without the quinoa flour. Just substitute enough spelt flour (1:1) for the quinoa flour. You can also make quinoa flour at home just by grinding up raw quinoa in a food processor until it’s a fine consistency! Hope that helps!

Reply

Leena June 30, 2014 at 7:00 am

Thanks Anjali, shall try the spelt rotis and let you know the outcome. By the way your baby doll is very cute!

Reply

Anjali @ The Picky Eater July 8, 2014 at 7:51 am

Ok great, keep me posted! And thank you so much! 🙂

Reply

Sonali June 30, 2014 at 6:26 am

Your little girl is GORGEOUS!!! And now I want a baby too!

Reply

Anjali @ The Picky Eater July 8, 2014 at 7:50 am

Awww thank you so much Sonali!! 🙂

Reply

Chef Pri August 4, 2014 at 8:35 pm

I find that store bought enchilada sauce is never that great… Even the Trader Joe’s brands… So I am looking forward to trying this recipe. Thanks, Anjali!

Reply

Anjali @ The Picky Eater August 8, 2014 at 11:13 am

I totally agree! Making your own is super easy and much more flavorful and healthy. Let me know how this turns out for you!

Reply

Marion December 12, 2014 at 4:22 am

I am excited to make these for the upcoming Holiday. How far in advance would you advise I could prepare these? I would envision doing all the steps right up to the baking part. I would place them in the refrigerator assembled and then bake two days later just prior to eating. Possible?

Reply

Anjali @ The Picky Eater December 18, 2014 at 7:50 am

Hi Marion! I’d recommend making them the night before and then baking them the next day (if you really want to make all of it ahead of time and just bake the next day). 2 days in the fridge might cause the tortillas to get a bit soggy, which will end up giving you mushy enchiladas. Honestly though, for the best-tasting result what I would do is make the filling / sauce / etc and get everything prepped, store that in the fridge for 2 days, and then on the day of, assemble and bake. That way the corn tortillas will have the right texture and consistency instead of getting too soft. Hope that helps!

Reply

Jimmy March 8, 2015 at 10:59 am

Are the corn tortillas the small ones about 4-5″ across.

Reply

Anjali @ The Picky Eater March 8, 2015 at 2:39 pm

Yes – they are the standard small corn tortillas – I think they’re soft taco size? Hope that helps!

Reply

Leave a Comment

Previous post:

Next post: