Black Bean Sweet Potato Enchiladas




Buckle up for these life-changing enchiladas that I assure you will be added to your weekly dinner rotation!


Here's the thing - These bad boys are a lot of things. Most importantly, they are delicious. But they are also easy, cheap, and abundant (meaning they make a large portion).


Now, you can get as creative as you want with these. The add-ins, sauces, extras, etc. are truly endless. But I'm going to share the basic recipe, and you take that where you need to, sis.


I have to be upfront with you though - I never, and I mean NEVER, measure anything for this recipe. It's kind of foolproof, and if you taste as you go, you'll be golden. Don't let that scare you, let it liberate you! It's easy peasy.


What you'll absolutely need:


TORTILLAS


BLACK BEANS


SWEET POTATO


ENCHILADA SAUCE (homemade or store-bought)





Those are the essentials. Now let's get to work:


INGREDIENTS:

7-8 flour tortillas

2 cans of black beans, rinsed and drained

2 sweet potatoes, completely cooked

1-2 tbsp sauce from a can of chipotles in adobo

spices of choice (I recommend: cumin, red pepper, chili powder, sazon seasoning, salt and pepper) - add spices and taste as you go

1 can of store-bought red enchilada sauce (or make your own if you're feeling spicy)

1 tbsp olive oil

1/2 onion, diced

2-3 cloves of garlic, minced

1 jalapeno, diced

optional toppings: guacamole, queso, salsa, shredded cheese, cilantro


DIRECTIONS

  1. Preheat oven to 350ºF.

  2. Place rinsed and drained black beans in a bowl. Scoop out the insides of your cooked sweet potato and place them in the bowl as well. Add in spices and adobo sauce. Mash together well. Set aside.

  3. In a pan over medium-high heat, add olive oil, onion, garlic, and jalapeno. Sautee until fragrant.

  4. Add stovetop mixture to black bean and sweet potato bowl. Mix together well.

  5. In a large baking dish, take 1/2 of your enchilada sauce and coat the bottom.

  6. Begin constructing enchiladas by coating the tortilla in the enchilada sauce in the baking dish, adding black bean / sweet potato mixture inside, and roll up. Do this until you run out of room in your dish or run out of the mixture.

  7. Once all enchiladas are rolled and placed in the dish, pour the rest of the enchilada sauce on top. Option to add cheese on top as well (highly recommend)

  8. Place in oven and bake ~15 minutes, or until cheese is melted and tortillas are golden.

  9. Top with preferred toppings, serve and enjoy!


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