Black Bean and Sweet Potato Enchiladas
Black Bean and Sweet Potato Enchiladas
Ingredients
For the Enchilada Sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 1/2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling
- 1 tablespoon olive oil
- 2 cups sweet potato, diced into 1/2-inch cubes (about 1 large or 2 medium)
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 jalapeño, minced, seeds and ribs removed for less heat
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 15 ounces black beans, canned, drained and rinsed
- 15 ounces corn, canned, drained
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 8 flour tortillas, 8-inch
For Garnish
- 1/2 cup dairy-free sour cream, or soy yogurt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pickled red onions
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
⏱️ 2 min•🌡️ 375
- 2
Prepare the enchilada sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add ground cumin and chili powder, stirring for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute. Gradually whisk in the vegetable broth until smooth. Bring to a simmer, then reduce heat to low and let it gently thicken for 5-7 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
⏱️ 7 min
- 3
Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until it begins to soften but is still firm.
⏱️ 10 min
- 4
Add the diced red bell pepper, diced yellow onion, and minced jalapeño to the skillet with the sweet potatoes. Sauté for another 5-7 minutes, until the vegetables are softened.
⏱️ 8 min
- 5
Stir in the remaining 1 teaspoon ground cumin and 1 tablespoon chili powder, cooking for 1 minute until fragrant. Add the drained and rinsed black beans and drained corn. Stir in the fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients.
⏱️ 5 min
- 6
Assemble the enchiladas: Spread about 1/2 cup of the prepared enchilada sauce evenly over the bottom of the greased baking dish. Take one flour tortilla, spoon about 1/2 cup of the sweet potato and black bean filling down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 10 min
- 7
Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered. Bake for 20-25 minutes, or until the sauce is bubbling and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven. Garnish with a drizzle of dairy-free sour cream, fresh chopped cilantro, and pickled red onions. Serve immediately with lime wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Sweet Potato Enchiladas
Ingredients
For the Enchilada Sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 1/2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling
- 1 tablespoon olive oil
- 2 cups sweet potato, diced into 1/2-inch cubes (about 1 large or 2 medium)
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 jalapeño, minced, seeds and ribs removed for less heat
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 15 ounces black beans, canned, drained and rinsed
- 15 ounces corn, canned, drained
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 8 flour tortillas, 8-inch
For Garnish
- 1/2 cup dairy-free sour cream, or soy yogurt
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pickled red onions
- 1 lime, cut into wedges, for serving
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
⏱️ 2 min•🌡️ 375 - 2
Prepare the enchilada sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add ground cumin and chili powder, stirring for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute. Gradually whisk in the vegetable broth until smooth. Bring to a simmer, then reduce heat to low and let it gently thicken for 5-7 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
⏱️ 7 min - 3
Prepare the filling: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced sweet potato and cook for 8-10 minutes, stirring occasionally, until it begins to soften but is still firm.
⏱️ 10 min - 4
Add the diced red bell pepper, diced yellow onion, and minced jalapeño to the skillet with the sweet potatoes. Sauté for another 5-7 minutes, until the vegetables are softened.
⏱️ 8 min - 5
Stir in the remaining 1 teaspoon ground cumin and 1 tablespoon chili powder, cooking for 1 minute until fragrant. Add the drained and rinsed black beans and drained corn. Stir in the fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients.
⏱️ 5 min - 6
Assemble the enchiladas: Spread about 1/2 cup of the prepared enchilada sauce evenly over the bottom of the greased baking dish. Take one flour tortilla, spoon about 1/2 cup of the sweet potato and black bean filling down the center. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 10 min - 7
Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered. Bake for 20-25 minutes, or until the sauce is bubbling and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven. Garnish with a drizzle of dairy-free sour cream, fresh chopped cilantro, and pickled red onions. Serve immediately with lime wedges.
⏱️ 3 min