Dinner
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Black Bean and Sweet Potato Enchiladas have been a staple in our house for many years! I serve them to meat lovers and vegetarians alike and no one can get enough!
I published a recipe very similar to this years ago, but it was for black bean and sweet potato quesadillas instead of enchiladas. I made the quesadillas a few times and then one day decided to roll everything up in burrito form and the rest is history!
These are the enchiladas that got my husband to firmly believe that enchiladas no longer require meat.
These are the enchiladas that we serve to anyone and everyone who might be coming over for dinner, whether they’re an extreme meat lover or not!
These are the enchiladas that get added to friends weekly meal rotation because they’re cheap, easy, healthy, and so dang delicious!
These are the enchiladas that inspire us all to be a better person…
The process is an easy one. Step one, chop up your sweet potato and cook it in a large skillet with some olive oil until soft. Add canned black beans, salsa verde, and the secret ingredient (cream cheese!)
Once the mixture is all creamy and spiced and delicious, scoop it onto your tortilla, top it with a healthy dose of cheese, and burrito it up! I like to use cheddar cheese, but if you’re more of a white cheese or a pepperjack gal (or sir), go for it!
Once you have all your tortillas lined up burrito style in a baking dish with a base layer of salsa verde, sprinkle more cheese and salsa verde on top, then bake until bubbly, crispy, crusty, delicious!
Top them with all the toppings (this is essential, friends), then dig in!
Black Bean and Sweet Potato Enchiladas
- Total Time: 45 minutes
- Yield: 8 1x
Description
Black Bean and Sweet Potato Enchiladas have been a staple in our house for many years! I serve them to meat lovers and vegetarians alike and no one can get enough!
Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 1 large sweet potato (about 3 cups chopped)
- 1 15 oz can black beans (affiliate), drained and rinsed
- ½ teaspoon cumin (affiliate)
- ½ teaspoon paprika
- 1/2 teaspoon cayenne
- 1 cup salsa verde (affiliate), divided
- 4 oz cream cheese
- Salt and pepper to taste
- 8 flour tortillas, fajita or burrito size
- 2 cups cheddar cheese
Toppings
- 1/4 cup finely chopped red onion
- Sour cream
- Avocado
- Limes
- Cilantro
Instructions
- Peel and chop sweet potato into small bite sized pieces.
- Heat olive oil in large skillet over medium high heat and add sweet potato.
- Sauté for 10-15 minutes with lid on until potatoes can be easily pierced with a fork. Add black beans and spices. Stir.
- Add 1/3 cup salsa verde and cream cheese and stir mixture until cream cheese is fully melted.
- Preheat oven to 400 degrees and spray a 9×13 baking dish with cooking spray then pour remaining salsa verde into bottom of dish.
- To assemble enchiladas, put some of the sweet potato and bean filling into the tortilla, then sprinkle with grated cheese and roll up into a burrito. Place seam side down in baking dish. Repeat with remaining filling, tortillas, and cheese.
- Drizzle remaining salsa verde over top of enchiladas, then sprinkle with remaining cheese.
- Bake in preheated oven for 15-20 minutes or until tortilla edges just start to get brown and cheese is bubbly.
- Top with onion, sour cream, avocado, cilantro and a squirt of lime juice.
- Prep Time: 30 mins
- Cook Time: 15 mins
Other Sweet Potato Recipes You’ll Love!
Crispy Parmesan Sweet Potato Rounds
Pressure Cooker Sweet Potato and Quinoa Chili
Spinach Artichoke Sweet Potato Skins