Sweet Potato and Black Bean Enchiladas

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! 

Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com

I was literally driving home from school pick up when these Sweet Potato and Black Bean Enchiladas popped in my mind.

Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.comNo 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.Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com

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.

Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com

You really want to make sure that you cook the potatoes long enough. There’s nothing worse than a crunchy potato.

Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com

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.

Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com

The ingredients are simple here: sweet Potato, black beans, and corn. With the right spices, that’s all you need.

5 from 4 votes
Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com
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Ingredients
  • 3 tablespoons olive oil
  • 1 sweet potato, peeled and cubed into small chunks (about 2 cups)
  • 1/2 red onion, diced finely (about 1/2 cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 clove garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup corn (frozen, canned, or fresh)
  • 1/2 lime, juiced
  • 1 (10 ounce) can Old El Paso red enchilada sauce
  • 1/3 cup heavy cream
  • 2 cups shredded Mexican cheese, divided
  • 10 (6-inch) flour tortillas
Optional Toppings:
  • guacamole, sour cream, tomato, onion, salsa
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

  2. 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. 

  3. Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans, corn, and lime juice.


  4. 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.


  5. 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.

  6. Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely. 


  7. Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.


  8. Top with guacamole, sour cream, and salsa if desired.

Recipe Notes

To freeze, cover enchiladas before baking.

Sweet Potato and Black Bean Enchiladas - a vegetarian Mexican dinner that has the perfect amount of spice and flavor. This is a great freezer meal! the-girl-who-ate-everything.com

Speak Your Mind

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Comments

  1. Ooooohh I love sweet potatoes and black beans. This looks dang good.

  2. Wow, will be making these asap! They are making me drool. So pleased to see a vegetarian dish, thank you 🙂

  3. Hey Christy Denney…! wow i love sweet potato and i will make this in upcoming weekend, well your dish looks so yummy & delicious ! Thanks for sharing and keep shared your new amazing recipe & ideas !

  4. These look amazing! Pinning them for dinner for next week!

    Paige
    http://thehappyflammily.com

  5. My whole family enjoyed these enchiladas. (Even my picky eater 🙂

  6. These look delicious!

  7. angelitacarmelita says:

    I’m a good, balanced eater, but I’m having a bit of a revival and am looking at ways to get more veggies and clean food into my diet w/o giving up the fun and flavor and this looks like something I can get behind! I mean, there’s the cheese and all, but that’s gonna be the FUN factor! I could never be successful with a diet that was so restricted that I dreaded the food. And let me just say for the record that your creamy chicken enchiladas are everything to me when I feel like eating more on the “20%” side. This looks healthful and delicious, thank you!

  8. This is a great freezer meal! Great recipes!