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sweet potato and black bean enchiladas

Sweet Potato and Black Bean Enchiladas

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 enchiladas 1x
  • Category: dinner, healthy
  • Method: oven
  • Cuisine: Vegetarian, Mexican-Inspired, Tex-Mex

Description

Sweet Potato and Black Bean Enchiladas with homemade pumpkin enchilada sauce! This vegetarian recipe is a MUST for fall. Healthy and delicious!


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 enchiladas 1x
  • Category: dinner, healthy
  • Method: oven
  • Cuisine: Vegetarian, Mexican-Inspired, Tex-Mex
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 enchiladas 1x
  • Category: dinner, healthy
  • Method: oven
  • Cuisine: Vegetarian, Mexican-Inspired, Tex-Mex
Scale

Ingredients

Pumpkin Enchilada Sauce:

  • 1 cup pumpkin puree
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 pinch nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce with 1 teaspoon sauce (can add more, depending on preference)

Sweet Potato and Black Bean Enchilada Filling: 

  • 1 tablespoon olive oil
  • 2 cups diced sweet potatoes
  • 1 cup diced white onion
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) can green chilis
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/41/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 cup chopped cilantro, plus more for garnish

For assembling:

  • 8 tortillas
  • 3/4 cup shredded cheddar cheese (vegan works!)

Instructions

  1. Preheat the oven to 350 degrees F. 
  2. Make the enchilada sauce. Place all of the ingredients for the sauce in a blender and puree until creamy. Season to taste, adding more salt/chipotle peppers/pumpkin as desired. Set aside.
  3. Make the sweet potato and black bean enchilada filling. Heat the olive oil in a large skillet over medium heat. Add the onion and sweet potatoes and cook, stirring often, until just softened, about 10-15 minutes. If the potatoes are sticking too much to the pan, add in a splash of water to loosen them. Add in all of the remaining ingredients except for the cilantro and cook until warm, another 3-4 minutes. Stir in 1/4 cup of the enchilada sauce and 1/4 cup shredded cheese and stir until cheese is melted into the filling. Season to taste and stir in the cilantro.
  4. Assemble! Place a thin layer of sauce in the base of a 9×13 casserole dish. Spread a few spoons of the filling into a tortilla, then tightly roll. Place seam down in the prepared casserole dish, then repeat with the rest of the filling/tortillas. Cover with the rest of the sauce and sprinkle with the remaining cheese.
  5. Lightly tent the enchiladas with foil, then place in the oven for 20 minutes. Remove the foil and let cook another 5 minutes until the cheese is bubbly. Remove from oven, let sit for 5 minutes then serve!

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