Vegetarian Black Bean Sweet Potato Enchiladas

Vegetarian Black Bean Sweet Potato Enchiladas

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.

Ingredients

  • Filling
  • 1 ¼ pounds sweet potatoes

    2 small-to-medium

  • 1 can black beans

    rinsed and drained, or 1 ½ cups cooked black beans, 15 ounces

  • 4 ounces grated Monterey Jack cheese

    1 cup

  • 2 ounces crumbled feta cheese

    ½ cup

  • 2 small cans diced green chiles

    4 ounces each

  • 1 medium jalapeño

    seeded and minced

  • 2 cloves garlic

    pressed or minced

  • 2 tablespoons lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper

    optional

  • ¼ teaspoon salt
    more to taste
  • Freshly ground black pepper
  • Remaining Ingredients
  • 2 cups mild salsa verde

    either homemade or store-bought, 16 ounces

  • 10 corn tortillas
  • 4 ounces grated Monterey Jack cheese

    1 cup

  • 2 tablespoons sour cream
  • 1 tablespoon water
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh cilantro

Directions

  1. 1

    Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

  2. 2

    Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).

  3. 3

    Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.

  4. 4

    Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and lightly mash the sweet potatoes with a fork or the back of a spoon.

  5. 5

    Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.

  6. 6

    Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a clean tea towel so they stay warm.

  7. 7

    Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.

  8. 8

    Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.

  9. 9

    Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Vegetarian Black Bean Sweet Potato Enchiladas

Vegetarian Black Bean Sweet Potato Enchiladas

4.9(572)

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Based on 572 ratings

cookieandkate.com
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About this Recipe

Looking for a satisfying, flavor-packed vegetarian meal that will please everyone at the table? These Vegetarian Black Bean Sweet Potato Enchiladas are a hearty and delicious choice, perfect for a comforting dinner.

The secret to these incredible enchiladas lies in the balanced, robust filling. The natural sweetness of the sweet potatoes perfectly complements the earthy black beans, while the Monterey Jack and crumbled feta cheeses add layers of creamy, salty goodness. A careful blend of spices, fresh lime juice, and a kick from diced green chiles and jalapeño ensures every bite is bursting with flavor.

What you'll experience is a symphony of textures and tastes. Imagine tender sweet potatoes and black beans, enveloped in soft corn tortillas, all smothered in bright salsa verde and rich, gooey melted Monterey Jack. The mild heat from the chiles and jalapeño provides a gentle warmth, making this dish both comforting and exciting. With 10 generous enchiladas, this recipe is designed to serve about 5 people, making it excellent for family dinners or entertaining.

Customizing these enchiladas is simple. If you prefer less spice, feel free to omit the optional cayenne pepper or reduce the amount of minced jalapeño. For a different cheese profile, you could experiment by swapping some of the Monterey Jack for cheddar or a Mexican blend. You can also adjust the lime juice to your taste, adding more for an extra zesty kick.

These enchiladas make a fantastic main course for any occasion, from a casual weeknight dinner to a festive weekend gathering. Finish each serving with a dollop of creamy sour cream, a sprinkle of vibrant chopped red onion, and fresh cilantro for a beautiful presentation and a burst of fresh flavor.

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