Sweet Potato Black Bean Enchiladas
Prep time: 20 mins | Cook time: 15 mins | Serving size: 4 | Vegetarian, Vegan
It’s Meatless Monday and I’ve got the perfect dinner recipe for you. I love enchiladas, so I found a great way to capture that familiar enchilada flavor using leftover ingredients and healthier alternatives. This recipe is dairy-free, meat-free, and could very easily be gluten-free depending on which tortillas you use. It’s become a staple dinner in my household and both my vegan and non-vegan friends love it. These enchiladas are so filling and delicious, you won’t even miss the meat!
This recipe makes for a perfect weeknight dinner because it’s so easy. The enchilada filling only contains three ingredients; sweet potatoes, black beans, and roasted cauliflower. The cauliflower is optional, I had some leftover in the refrigerator from the night before and decided to add it in. This dish is pretty versatile too so you can add any vegetable you’d like to the filling. But, they’re just as delicious when I stick to only beans and sweet potato.
Ingredients:
2-3 medium sweet potatoes
8oz. can black beans
1 tbsp salt
1 tbsp pepper
1 tbsp olive oil
1 1/2 cups cauliflower (optional)
2 cans enchilada sauce
Siete Cassava Flour Tortillas (or your brand of choice)
Siete Spicy Blanco Queso
I really love the brand Siete. They offer a wide range of healthy alternatives, from gluten-free tortillas to sugar-free hot sauces, which makes eating right a lot easier. Most sauces are packed full of sugar, so Siete is a lifesaver. For this recipe, I use their Cassava Flour Tortillas and their Spicy Blanco Queso (non-dairy of course). They just came out with a new enchilada sauce that would be perfect for this recipe! I did’t use it here, but I can’t wait to try it next time.
Directions:
Preheat oven to 350 degrees.
Peel and cube your sweet potatoes. Place them in a large saucepan on medium heat. Add water, salt, and pepper and cover. Let steam for about 3-5 minutes or until soft. Then, remove the lid and continue to sauté for 2 minutes. Remove from heat and set aside.
Break cauliflower into small pieces and place onto a baking sheet. Drizzle with olive oil and place in the oven to roast for about 10-15 minutes or until the edges are golden.
Strain and rinse 1 can of black beans and add it to the cooked sweet potato. When the cauliflower is done, remove it from the oven and add as well. Here you can also add any other cooked vegetables of your choosing, or meats for those who are non-vegan!
Pour half a can of Las Palmas enchilada sauce into the filling and stir until all ingredients are mixed evenly. Set the can of sauce aside, you’ll need to use it in a second.
Next you’re going to lightly warm your tortillas, either on the stove or in the microwave, to soften them. This will prevent them from cracking or splitting as you form your enchiladas.
Scoop about 2-3 spoonfuls of sweet potato filling into a tortilla and roll like a burrito. Be careful not to overload the tortillas so they don’t split open.
Take a 8x7 baking dish and pour the leftover can of enchilada sauce onto the bottom. This prevents the tortillas from sticking to the dish. Place your rolled tortillas in the dish until it’s filled.
Pour the second can of sauce over the top of the enchiladas prior to baking. Make sure they’re evenly covered. Place the tray in the oven and let bake for about 10-15 mins.
After removing the enchiladas from the oven, you can add a couple spoonfuls of Siete’s Spicy Blanco Queso on top to bring in some of that cheesy flavor without the cheese. It’s the perfect topping for those of us trying to avoid dairy!
Let them cool for about 5 minutes and serve. That’s it! These are a super easy and are a great nutritious alternative to regular enchiladas, packed full of great flavor without any meat or dairy. With recipes like these, Meatless Monday is a total breeze!
If you’re a fan on convenience, then here’s a another tip. The enchilada filling freezes really well, so I like to make extra and save what I don’t use. Just put the extra filling in the freezer and pull it out when you’re ready to make more enchiladas. All you have to do is warm it, roll it into fresh tortillas, add enchilada sauce, and pop them in the oven. You’ve got a healthy homemade dinner that took only minutes to make!