Smoky Sweet Potato and Black Bean Enchiladas

Total Time Prep: 40 min. Bake: 20 min.
Yield 6 servings
Test Kitchen Approved
My hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts

Ingredients

  • 1 large sweet potato, cubed
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup minced fresh cilantro
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) enchilada sauce
  • 12 corn tortillas (6 inches), warmed
  • 2 cups shredded Monterey Jack cheese, divided
  • Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce

Directions

  1. Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes.
  2. Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
  3. Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
  4. Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. Serve with optional toppings as desired.

Nutrition Facts

2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.

My hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts
Recipe Creator

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