Black Bean and Sweet Potato Enchiladas

FacebookTwitterGoogle+StumbleUponYummlyPinterestShare

I’m really blessed. That has very little to do with the enchilada recipe I’m about to share with you, but I think it’s important to take a minute out of the day, and just reflect on how lucky we all are. I’m loving life, and even though it’s been a little hectic and crazy, I’m still finding time to just be still for a few minutes, and enjoy everything life is throwing my way.

When life gets a little crazy, I like to spend some time in the kitchen. So when I got home on Monday night, I was ready to commit some time to cooking. I’m glad I did, because it really helped me unwind before my small group.

1151aa0ad7b411e2ae4022000ae911aa_7

Isn’t it amazing how slowing down a little bit can really change your perspective?

Anyways. Back to that recipe. This one is a little bit more complicated than most of my recipes, but it’s worth it, I promise. And it’s not complicated. You can handle it, and you’ll be glad you gave it a shot.

black bean and sweet potato enchiladas from I Heart Vegetables

Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 tbsp olive oil
  • ¼ tsp minced garlic
  • ½ medium onion
  • 1 medium sweet potato
  • 2 medium vine tomatoes
  • ½ cup prepared salsa (or an extra tomato)
  • ½ cup water
  • 1 cup shredded cheddar cheese, divided
  • 1 can black beans
  • ½ cup corn
  • ¼ tsp Chipotle chili powder (or regular chili powder)
  • ¼ tsp dried cilantro
  • 8 corn tortillas
  • ¾ cup green chili enchilada sauce
Instructions
  1. Preheat oven to 350.
  2. In a large skillet, heat the olive oil over medium heat.
  3. Dice the onion, and add into the olive oil, cooking for 5-6 minutes, or until the onion starts to soften.
  4. Dice the sweet potato and tomatoes.
  5. Add into the skillet with the salsa and water. Let simmer for 15-20 minutes, or until the sweet potatoes soften.
  6. Gently mash the sweet potatoes with a fork or potato masher. You’ll basically want everything to get kind of mashed up.
  7. Stir in ½ cup of the cheese, black beans, corn, chili powder and cilantro.
  8. Let cook for 5 more minutes, then set aside and let it cool slightly.
  9. Pour about ½ cup of the enchilada sauce to the bottom of a baking dish. I actually used a loaf pan, because the width was perfect for the tortillas, but you can use an 8×8 pan if that’s easier.
  10. Add about ¼ cup filling to each tortilla. Roll, and place in the pan, (on top of the sauce) seam side down.
  11. Once you’ve rolled them all and filled your pan, cover with remaining sauce and cheese.
  12. Bake at 350 for 20 minutes.
  13. Then broil for 5-10, or until the cheese begins to brown. Let sit for a few minutes, and serve! It’s excellent with chips and salsa!

I’d never used sweet potatoes in a Mexican dish before, but they were perfect! Now that I’m past my sweet potato + almond butter obsession (seriously try it, it’s so good) I think I found a new favorite way to use up the orange spuds.

What’s your favorite way to eat a sweet potato?

Comments

  1. This recipe looks great – can’t wait to give it a whirl!

    I’m a big fan of Thanksgiving sweet potato souffle or casseroles but I’ll take it any way they’re served!

  2. I’ve never used a sweet potato in a Mexican dish either, but it really does look amazing. I usually just go for the almond/coconut butter and cinnamon combo, but I’m actually really interested to see what it would taste like as a savory dish. Definitely pinning this :)

  3. My kind of meal!

  4. I would def take the time to make that!! Looks awesome!

  5. These look amazing! I love Mexican food!

  6. Sweet potato and black beans is one of the best food combos ever! I have a very similar recipe that I’ve been dying to share on my blog, but I need to make it again because my photos are pretty horrid. ;)

    • Haha I was SO frustrated trying to take pictures of this!! It’s just not a photogenic meal, but I guess the taste makes up for it :)

  7. These enchiladas look so good! I’ve actually never had this combo, either, but you’re pushing me closer to trying! (So easy to get stuck in our same-food ruts, isn’t it?) And I NEVER would have thought to pair sweet potato with almond butter, haha :) Trying that one, too!

  8. Yep, Pinning this one. It looks sooooooo good.
    I’m so glad you’re in a happy place right now in your life. :-)

  9. Yum, looks delish and I love your opening message, Liz. It’s really nice to just reflect on where you are and be happy in this moment!

  10. i have come to realize that sweet potatoes and black beans are match made in heaven. Love this enchilada

  11. I love it that every time I come to your blog I’m inspired to get in the kitchen and start cooking – all of your dishes look simple, delicious and nourishing. Thanks so much!

  12. Hey, I’m really diggin’ your glasses. I have a similar pair, I love the tortoise color!

  13. Looks amazing! And yes, slowing down to be grateful and reflect on your blessings is so important. Thanks for the reminder. :)

  14. Love that you’re managed to slow it down and enjoy the little moments too! It makes such a difference, doesn’t it? And mm, sweet potato + black bean is a combo worth taking time to enjoy–I used to make the “quesadillas” out of the Veganomicon all the time with those as filler–such a good, quick, healthy meal. And cheap to boot ;)

  15. You have been on a roll with the amazing recipes lately! Jealous!! That glasses picture/quote is spectacular. I am loving that you’re loving life! :)

  16. Yum those look amazing! I’d have to sub the beans for something else but otherwise these look delicious :)

  17. I LOVE adding sweet potatoes to my enchiladas. These sound so tasty. I think I could probably eat Mexican food every single day of the week :).

  18. Awww yus- bookmarking this!!!

  19. Mmmm. That looks delicious! Pinning it right now :-)

  20. My favorite way to enjoy a sweet potato is pretty simple: baked with some cinnamon! LOVE IT!

  21. Oh. My. Lanta. For realz drooling over here!! I love the thought of a sweet tater enchilada!

  22. Um, yum!!! Black beans and sweet potatoes are two of my favorite foods :)

  23. That is good that you are enjoying everything that life is throwing your way. I hadn’t realized you were religious, but it is nice to know because so am I!

    This black bean recipe is perfect because I am always looking for creative ways to use them!

  24. I’ve been wanting to make black bean & sweet potato enchiladas for months, however it seems that no matter how many times I put it on our weekly meals, it never gets made. Ha Ha!

    • Haha I have boards full of pinterest recipes I keep meaning to make, but it only happens on the rare occasion that I actually have all the ingredients!

  25. That looks awesome!!

Trackbacks

  1. […] had, I figured this was an opportunity to get a bit more creative. I had some success with these black bean & sweet potato enchiladas, so I decided to try putting southwest flavors into a baked potato. It was a little easier than the […]

Speak Your Mind

*

Rate this recipe: