Black Bean & Sweet Potato Enchiladas
Whether you’re a vegetarian or just want another Meatless Monday recipe, you’ll love these enchiladas. They’re a favorite at my house because they’re delicious, easy to assemble, and this recipe makes a lot, so we always have leftovers.
I love enchiladas, except I’ve always lamented their lack of crunchy bits. I was the kid who only ever ordered hard tacos, so as an adult, I’m still partial to Mexican food with crunch. So, after lots of experimenting, I found the solution: bake the enchiladas with cheese and then top with the enchilada sauce during the final few minutes of cooking: gooey enchilada goodness meets crispy cheesy edges. My other problem with vegetarian enchiladas is that all of the goodies fall out, so I solved that with a sweet potato purée that helps keep all of the beans and veggie bits from tumbling out.
I used jarred Salsa Verde for these because I can’t find a red sauce with ingredients that I recognize, nor can I find a red recipe that I really like. (I’d love suggestions if you have a favorite!) I found a minimally processed Salsa Verde at Trader Joe’s and was thrilled to see that it only has real ingredients like lime and tomatillos. Use store bought or home made – whatever floats your boat. If you like really saucy enchiladas, plan on adding a bit more.
Black Bean and Sweet Potato Enchiladas
Enchiladas that just don't need meat for flavor. Healthy, easy, and perfect for Meatless Mondays.
2 1/2 c. peeled, diced, and cooked sweet potato
scant 1/2 c. water
1 small onion, diced
2 cloves garlic, minced
2 t. extra virgin olive oil
dash of cumin
4 c. cooked black beans (rinsed)
3 T. canned diced green chiles
1 c. corn (frozen or canned)
1 c. chopped roasted red pepper
2 1/2 c. freshly grated jack cheese
1 12 oz. jar salsa verde, divided
chopped cilantro and avocado slices, optional
Preheat oven to 375.
1. Purée the sweet potato with water.
2. Sauté the onion and garlic in the olive oil until the onion is soft.
3. Stir the black beans, green chiles, corn, red pepper, and spice into the onion mixture.
4. Pour 1/4 c. + 1/8 c. green salsa into the bottom of a casserole dish.
5. Spread 3 generous tablespoons of sweet potato down the center of a tortilla. Spoon 1/2 c. black bean mixture and a couple of tablespoons of cheese into the tortilla and roll. Place seam down in the dish and repeat until all of the tortillas are used.
6. Top with remaining cheese, 1/2 c. sauce, and bake for about 20 minutes minutes.
7. Pour remaining sauce and return to the oven for 5 minutes.
8. Garnish with cilantro and avocado, if desired.
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