Roasted sweet potato black bean enchiladas covered in a homemade spicy enchilada sauce and stuffed with a flavorful vegetarian filling. We love these enchiladas any night of the week, especially because they’re ready in less than one hour!
It feels like Travis and I have been working at full speed for the last few weeks– we just can’t catch up!
I know you guys can relate.
The last thing I want to do is come home from work and have to be stuck in the kitchen for hours. This is why I love these sweet potato black bean enchiladas! They’re ready in less than one hour and I overstuff them, so we have enough for both of us for two dinners! Yeah!
I get a break from cooking tomorrow night! Scoreeeee!
I like to have all steps going at the same time to cut my time in the kitchen, so as long as you can multitask, you can have these sweet potato black bean enchiladas on the table in no time.
Are Vegetarian Enchiladas As Good As Classic Enchiladas?
I created this recipe out of desperation after craving my mom’s chicken enchiladas. I miss them so much! They were the best enchiladas EVER! Nothing is ever as good as your mom’s home cooking, but these sweet potato black bean enchiladas come really close for me! They’re loaded with flavor and sauce, and I load them up with toppings just like my mom does.
If you guys have been following along, you know that I’m trying to cut back our meat intake and double our daily vegetable portions. The filling for the enchiladas is full of sweet potatoes which provide you with magnesium, vitamin D, vitamin B6, vitamin C, iron, and potassium! Black beans are packed with protein and fiber, so this is a very well rounded meal that you can serve your family.
Sometimes sweet potatoes can taste bland when they are boiled in soup or added as a last minute filler. What makes these sweet potatoes special is that I roast them before adding them to the mix. I coat them in spices and roast them until the edges are crispy and caramelized.
Sweet Potato Black Bean Enchiladas Filling
Add the roasted sweet potatoes to the pan with the onions, black beans, and brown rice. Add a few spoonfuls of the enchilada sauce to the mix and you have a flavor bomb waiting to happen. I could eat the filling by itself, it’s so tasty!
The filling is full of protein and fiber, so these enchiladas are a very healthy choice to feed your family. It’s pretty inexpensive too, so that’s always a plus!
Homemade Spicy Ancho Chile Enchilada Sauce
I also wanted to try my hand at making my own enchilada sauce and actually created it by accident. I ran out of chili powder while I was making it and thought that ancho chile powder would be a great addition because it has a spicy kick to it. If you don’t want a spicy sauce, feel free to omit it and use all regular mild chile powder.
I like to add some of the enchilada sauce to the filling, on top of the enchiladas before baking them and I save a little to drizzle over the top right before I serve too. I want the spicy sauce to be in every single bite!
Roasted sweet potato black bean enchiladas covered in a homemade spicy enchilada sauce and stuffed with a flavorful vegan filling. We love these enchiladas any night of the week because they're delicious and ready in less than one hour!
- 1 medium yellow onion, diced
- 1 1/2 cups cooked black beans
- 2 cups cooked brown rice
- 3/4 cup cilantro, including stems, roughly chopped + 1/4 cup for garnish
Pre-heat the oven to 400 degrees.
Cook the brown rice according to package directions, set aside.
Enchilada Sauce - Heat 2 Tbsp olive oil in a small saucepan, add flour and whisk to combine over medium-low heat. Let cook for 2 minutes to cook out the flour taste. Add the vegetable stock, ancho chile powder, chili powder, and paprika. Stir to combine, bring to a low boil and reduce to a simmer. Let cook for 20 minutes until the sauce has reduced and thickened.
Sweet Potatoes - Peel and dice the sweet potatoes. Toss them in 2 Tbsp olive oil and seasoning mix (paprika, cumin, garam masala, salt, and pepper) until coated on all sides. Spread out on a parchment-lined tray, bake for 20 minutes or until lightly brown on the edges.
Enchilada Filling - Saute onion in 1-2 Tbsp olive oil in a large pan over medium heat and cook for 5-8 minutes. Add the cooked rice, roasted sweet potatoes, black beans and cilantro to the pan. Add a few spoonfuls of the enchilada sauce into the pan and mix it together.
Add a few spoonfuls of the enchilada sauce to the bottom of the 9x13 casserole dish. Spread it around to cover the bottom. Fill 6 tortillas with the filling and place them side by side in the casserole dish. Top with more sauce (reserve 1/4 cup to use for serving). Bake for 10-15 minutes until the tortillas are lightly browned and hot all the way through.
Top each enchilada with more sauce, lettuce, tomato, avocado, cilantro and sour cream! Enjoy!
What makes enchiladas so much fun is all the toppings you can load them up with! I like to pile on lots of shredded lettuce, tomatoes, avocados, greek yogurt,cilantro and salsa. Oh, and extra enchilada sauce drizzled over the top of course!
NEVER MISS A STACEY HOMEMAKER CREATION!
Add me on Snapchat to see what I’m cooking today! – Staceyhomemaker
You may also like…