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!
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Roasted Sweet Potato Black Bean Enchiladas

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!
Course Entree
Servings 8 enchiladas
Calories 227kcal
Author Stacey Eckert

Ingredients

Enchilada sauce-

Sweet potatoes-

Enchilada Filling-

  • 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

Instructions

  • 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!

Nutrition

Serving: 8g | Calories: 227kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 382mg | Potassium: 345mg | Fiber: 7g | Sugar: 1g | Vitamin A: 42.3% | Vitamin C: 2.3% | Calcium: 3.8% | Iron: 13.2%