These Sweet Potato and Black Bean Enchiladas are a vegetarian Mexican dinner that has the perfect amount of spice and flavor. Believe me you will not miss the meat in this at all. This is a great freezer meal!
I was literally driving home from school pick up when these Sweet Potato and Black Bean Enchiladas popped in my mind.
No meat? I know, right? I assure you that I haven’t been hit in the head. I hurried home and quickly threw these together. I have to say I even surprised myself for making a dinner without meat which is usually our focal point.
Vegetarian, vegan, gluten-free – my kids have all come home from school at different times announcing that they were following one of these diets at one time or another.
At dinner they declare, “This week…I am eating gluten-free!”
Mmkay. Scan over to me giving them side eye. I mean if they really had some type of eating restriction I will totally cater to them but with five kids, ain’t nobody got time for that.
When we sat down to dinner to eat these Sweet Potato and Black Bean Enchiladas, I waited until after their first bite and asked them if they liked it.
“Yes, they’re really good!”
“So you guys,” I said, “this is actually a vegetarian meal.”
“Wait…, we’re vegetarians?”, asked my son so thrilled and already planning the 23 people at school he had to share the news with immediately.
“No. We’re not vegetarians but this meal is vegetarian.”
“Oh.” he muttered as he processed what I said somewhat disappointed.
You really want to make sure that you cook the potatoes long enough. There’s nothing worse than a crunchy potato.
My husband worked late so I saved him some. He loved them. The first meal my husband ever made me was spaghetti with two pounds of meat in the sauce. So yeah. I think that means something.
The ingredients are simple here: sweet Potato, black beans, and corn. With the right spices, that’s all you need.
sweet potato, peeled and cubed into small chunks
(about 2 cups)
red onion, diced finely
(about 1/2 cup)
can black beans, rinsed and drained
(frozen, canned, or fresh)
can Old El Paso red enchilada sauce
shredded Mexican cheese,
Optional Toppings: guacamole, sour cream, tomato, onion, salsa
Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here.
Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans and corn.
In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
Top with guacamole, sour cream, and salsa if desired.
To freeze cover enchiladas before baking.