Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas --- this recips is soooo good! It's one of our family favorites! @ AVirtuousWoman.org

A Family Favorite Recipe

This has to be one of my favorite meals! When I first saw this recipe, I thought the sweet potatoes and black beans were an odd combination, but the flavor marry extremely well! Since then, I have also tried a sweet potato and Black Bean Salad which was just as yummy!

This is a perfect recipe for my daughter who has Chron’s Disease and needs to eat a vegan diet!

And, really, this recipe is so easy to make! I like to bake my sweet potatoes ahead of time and use them after they have cooled. Sometimes I even bake the sweet potatoes the day before.

This recipe can also be frozen… so while you’re at it, why not make a double batch?

Sweet Potato and Black Bean Enchiladas

This recipe is a adapted from the one I found at Karina’s Kitchen.

Enchilada Filling

  • 1 (15-ounce) can organic black beans, rinsed, drained
  • 4 cloves garlic, minced
  • Fresh lime juice from 1 big juicy lime
  • 2 heaping cups cooked diced sweet potatoes
  • 1/2 cup chopped roasted mild green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder mild or spicy
  • Sea salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro

Assembly

  • 1 can green enchilada sauce
  • 1 can red enchilada sauce
  • 2 to 4 tablespoons vegetable oil, as needed
  • 8 white or yellow corn tortillas
  • 4 ounces shredded Monterey Jack  or Cheddar cheese

Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas.

For the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Add mashed sweet potato, chopped green chiles, and the spices. Season with sea salt and pepper.

Pour about 1/2 cup of the red enchilada sauce into the bottom of the baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time.

Holding a tortilla in the palm of your hand, spoon 1/8 of the sweet potato mixture down the center. Wrap and roll the tortilla and place in the baking dish. Repeat for the remaining tortillas. Top with the rest of the red sauce and the green sauce. Sprinkle with shredded Monterey Jack or Cheddar cheese, if desired.

This dish is vegan if you leave off the cheese! And really delicious either way.

Bake for 20 to 25 minutes, or until the enchiladas are bubbling around the edges and the top is lightly golden brown.

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