Deliciously easy to make, filled with veggies, some creamy goat cheese, and all covered in a complex enchilada sauce. These Black Bean Sweet Potato Enchiladas are the perfect Meatless Monday dinner with nice Mexican flavors that your whole family will love.
Here’s the Sweet Potato Enchiladas that I promised you, using my Roasted Sweet Potatoes.
Goat Cheese
This recipe calls for goat cheese. Don’t like goat cheese? Use cream cheese or blue cheese instead. Vegan? Try using another 1/2 of an avocado, smash it up like you would for guacamole, and use that instead of the goat cheese to bind it all together and add creaminess. Or, use a vegan cream cheese, or just leave the cheese out entirely. It’ll still be great!
Use up some leftover veggies!
Can you see the little piece of Yukon Gold potato sneaking out of the enchilada at the right? I had a small potato languishing in the fridge, and I threw that in with the sweet potato. A great way to use some of the leftover veggies in the fridge!
Enchilada Sauce
I really like how easy this sauce was & I plan on using it for many other things as well. It would be great drizzled over chips in nachos. I may even try an easy quick chilaquiles with this sauce.
This Quick Enchilada Sauce came together very easily. I’ll definitely make it again. And, it had a nice complex flavor unlike many Quick Sauces, which taste, well, Quick!
Black Bean Sweet Potato Enchiladas Recipe Notes
I had small street taco sized tortillas, so it made 14 enchiladas for me. And, they didn’t all fit in one pan, so I used a 13×9-inch pan and a 9×9-inch pan. I rotated the pans 1/2 way through baking.
The husband thought I should cook the green onion first, to soften it a little. I liked the uncooked green onion in it (besides, it made it easier). But, if you want to cook the green onion, just toss it in a skillet with a little oil for a couple of minutes until softened. Then add it to the filling mixture.
A big pan of food for leftovers
I love making a big pan of enchiladas; they’re great for dinner and the leftovers make a great lunch the next day. These enchiladas were easy and satisfying while being filled with veggies and good things. Healthy too.
Black Bean Sweet Potato Enchiladas Recipe
Black Bean Sweet Potato Enchiladas
Ingredients
Filling
- 1 large sweet potato scrubbed clean
- 1 tablespoon olive oil or light flavored oil of your choice
- ¼ teaspoon salt
- Freshly ground pepper
- 4 oz herbed goat cheese divided use
- 1 16-ounce can black beans, drained and rinsed
- ¼ teaspoon chili powder
- 1 4-ounce can diced green chiles, undrained
- 1 bunch green onions divided use
- 1 medium avocado divided use: ½ chopped into 1-inch pieces, and ½ in slices for garnish
- 12-14 corn tortillas
Quick Enchilada Sauce
- ¼ cup olive oil or oil of your choice
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 8-ounce can tomato sauce
- 1 ½ cups low-sodium vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 400° F.
- Cut sweet potato into bite sized pieces, about ½ to 1-inch. The sweet potato chunks should be roughly uniform in size so they all cook at about the same rate.
- Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
- While the sweet potato roasts, make the sauce. Heat the ¼ cup oil in a medium-size skillet on medium heat. Once your oil is hot, add the flour and chili powder, and stir to combine. Reduce heat to low, add the remaining sauce ingredients, and stir well. Let simmer for 10 minutes.
- Reduce the heat of the oven to 350° F.
- In a large bowl, combine the roasted sweet potato, ½ of the goat cheese, black beans, chili powder, canned green chiles, ¾ of the chopped green onion, and chopped avocado, making sure that all ingredients are coated with the melting goat cheese.
- Pour about ½ cup of enchilada sauce in the bottom of a 13x9-inch baking pan. Working with one tortilla at a time, place it in the pan of enchilada sauce, coating only one side of tortilla with the sauce. Spoon about ½ cup of filling on uncoated side of the tortilla. Roll the tortilla up around the filling and place it in the prepared 9×13 casserole pan. Continue filling and rolling enchiladas in this manner until all filling is used. Pour any remaining sauce over the top of the enchiladas.
- Cover 13x9 pan with aluminum foil or a lid, and place the enchiladas in the 350° F oven for 20 minutes or until heated through. Carefully remove the lid, sprinkle the remaining goat cheese over them, and bake another 10 minutes.
- Top with the remaining chopped green onion and sliced avocado and enjoy hot.
Recipe Notes
Serves 4-6 people depending on if you want 2 enchiladas or 3 enchiladas per serving. I had 2 1/2 and was stuffed! And, these were small tortillas.
Adapted from Berks In The Kitchen
Melissa says
Your recipe sounds so good! I love Sweet Potatoes and Enchiladas!
Following you from “Thursday Favorite Things” at Katherine’s Corner.- and Im your newest email subscriber. =)
narf77 says
I just spent the other day making and documenting my entry for this years Virtual Vegan Potluck and have half a batch of homemade vegan “cheeze” left over. I also have an entire avocado that I was going to use to give colour to the finished shot but completely forgot in the moment (read… I was SO tired after making ingredients for the recipe for most of the day I could care LESS about anything except finishing! 😉 ) so that could be used here as well. I also have a bag labelled “enchilada mix” in the freezer that contains chilli and a spicy tomato sauce so I am really most of the way there for tonights tea methinks! Now I just have to crank it up and make me some tortillas…I have some masa and I have a tortilla press and I have Brunhilda cranking out the heat so lets get Mexicali on Serendipity Farm tonight!…bugger…no tequila 🙁
Debi says
I think it’s pretty funny that I was writing a comment on your blog at the same time you were writing on mine! Awesome! It sounds like you are right on for the enchiladas. Yummy! I love making my own tortillas – so much better than store bought. Maybe just a beer instead of tequila? We always have beer around here. and wine. and vodka. … now I sound like a drunk. hee hee. I look forward to your cheeze recipe. Hopefully I didn’t miss it. Your posts are still marked as unread in my inbox. I’m down to 6 now!!! Yippie me! 😉
narf77 says
Should take you about a week to read them ;). Note to self MUST SUBDUE MUSES! Sigh…
Cynthia says
Absolutely wonderful recipe! The photos are mouthwatering. I may try it, this weekend. Take care. Visiting from Thursday Favorite Things(Katherine’s Corner.)
Katherines Corner says
My husband loves enchiladas! Will saw this yumminess. Thank you for sharing at the Thursday Favorite Things hop xo
veggie365 says
I made this last night and it was mouth-wateringly delicious! I used a pureed avocado instead of goat cheese in the middle to make everything moist and stick together. Absolutely fantastic recipe :D.
Debi says
Awesome!!! Thanks so much for taking the time to write me a comment! I really appreciate it. You’ve made my day! 🙂 🙂
veggie365 says
Any time! My colleagues were all jealous of my leftovers at lunch today :).
jciriello says
found you thorugh the pin it party link up
sound delish
must try
http://www.not-going-out-like-that.com
KT says
YUM! this is a great idea!! pinning 🙂 Thanks for linking up at One Organic Mama! Hope to see you back on Thursday morning <3
Katie O says
Omg I made these the other night and they were super easy and SO SO SO delicious. I can’t stop thinking about them. The enchilada sauce was perfect and I can’t wait to make it again. Thank you so much!
Debi says
Katie, you are very welcome! I’m so happy you liked them. Mexican food is my favorite, so I’m always happy to share it! Thanks for taking the time to write me a comment; you made my day!