Black Bean Sweet Potato Enchiladas Recipes

BLACK BEAN & SWEET POTATO ENCHILADAS

Steps:

• Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
• While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
• Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
• Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
• Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
• Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.

BLACK BEAN AND SWEET POTATO ENCHILADAS

Steps:

• Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.
• Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.
• Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.
• Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.

SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• In a wide skillet, heat olive oil over medium heat.
• Peel the sweet potatoes and chop them into 1/2 inch cubes. Try to make them somewhat uniform so that they cook evenly.
• When the oil shimmers, add the sweet potatoes to the pan and cook for about 10 minutes, stirring occasionally. Season with 1 teaspoon salt.
• Add the chopped bell pepper and garlic.
• Add the onion powder, cumin, and oregano.
• Saute for another 8-10 minutes, until the sweet potatoes and bell peppers are tender.
• Add 1 can of black beans, undrained.
• Season with 1/2 teaspoon pepper and 1/2 teaspoon salt.
• Add chopped spinach. You don't have to chop it if you don't want to, I just don't like big gloops of spinach in my enchiladas.
• Add 1/4 cup cilantro. Of course the cilantro is optional for all you haters out there.
• Add about 3 tablespoons of the enchilada sauce. You don't have to measure it, just eyeball it. We want to keep the filling nice and moist and get some more flavor in there.
• Preheat your oven to 375 degrees F. Grease a 9x13 inch pan with nonstick spray.
• Add a few tablespoons of filling down the center of 1 tortilla. Top with 1-2 tablespoons shredded cheese. Roll it up tightly and place it snugly on the edge of the pan.
• Continue with the rest of the tortillas. I misjudged and put 8 enchiladas in a 11x8 inch pan, so your arrangement might not look as tight as the photos. I used 10 tortillas total, (8 in 1 smaller pan). If you use a 9x13 they will fit just fine.
• Top the enchiladas with the enchilada sauce. Move the tortillas around a little bit so the sauce gets in between the enchiladas. I like to leave the edges of the enchiladas sauce-free so that they get a little crispy in the oven. I'm sure that's not authentic at all, but neither are sweet potatoes and black beans in enchiladas, so I'm rolling with it.
• Top the enchiladas with remaining cheese. How much you put on is really up to you!
• Bake the enchiladas at 375 for about 20-30 minutes. Take them out when the cheese is melted and the sauce looks a little bubbly. The edges of the tortillas will crisp up if you leave them in closer to 30 minutes. Keep an eye on it and take it out when it looks good to you!
• Let the enchiladas cool down for about 5 minutes, then sprinkle a copious amount of cilantro (copious! Copious I say!) and white onions down the middle. Don't skip this step unless you are a true cilantro hater! That fresh garnish really does make a huge difference.
• I would serve this with Tejano beans, or maybe this Spanish Cauliflower Rice if you are trying to low-carb it.

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of 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., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., 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., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

SWEET POTATO BLACK BEAN ENCHILADAS

Steps:

• Cook the sweet potato until tender on the outside with a method of your choosing.
• Saute everything except for the enchilada sauce and reduce it until it's thick.
• Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).

SWEET POTATO AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
• Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
• Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
• Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
• Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
• In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.