Yields: 6 servings Prep Time: 25 minutes Total Time: 45 minutes
A healthy vegetarian meal that is loaded with beta carotene, calcium, fiber, and iron. The naturally fresh flavors of sweet potatoes and black beans are enhanced with herbs and spices such as garlic, cumin, and paprika.
1 1/2 cup diced sweet potatoes
1 (15 ounce) can black beans, drained and rinsed
1/4 cup finely diced red (or yellow) onions
3/4 cup (1/4 cup for cooking vegetables and 1/2 cup for pouring over top) quality vegetable or chicken stock
2 teaspoons brown sugar
1 tablespoon avocado (or preferred) oil, plus a little for oiling baking pan
1 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 cup black olives, sliced
2 cups Mexican blend or cheddar shredded cheese
6 unbleached tortillas (whole wheat, or gluten free, such as corn or quinoa)
1. Dice sweet potatoes and onions and cook in a sauté pan with avocado oil.
2. In a small dish, combine seasonings, brown sugar, garlic powder, onion powder, salt, ground paprika, ground cumin, and ground coriander.
3. Mix seasonings in with sautéed veggies and add black beans. Preheat oven to 375 degrees Fahrenheit.
4. Add 1/4 cup of stock while continuing to cook for another 10 minutes or so until mixture is soft.
5. In an oven safe baking dish, lightly coat the bottom and sides so enchiladas do not stick.
6. Slowly start to assemble enchiladas one at time. Place about 1/4 cup of veggie mixture down the middle of the tortilla, followed by 2 tablespoons or so of the cheese blend and a tablespoon or so of black olives. Roll to close, and repeat the process until all enchiladas are completed.
7. Top with 1 1/4 cup of shredded cheese spread evenly over the top, and then pour about 1/2 cup of chicken stock evenly over the top. Top with sliced black olives.
8. Bake at 375 degrees for about 20 minutes. Remove from oven, serve with your favorite salsa, sour cream or other toppings, and enjoy!
These cold winter months here in the Midwest always seem to go a little better when there is something baking in the oven, resulting in a warm meal for dinner. And this is one of those meals. Easy to assemble, and quick to bake, it is a vegetarian, family friendly meal that is healthy and delicious.
My oldest made a comment about the sweet potatoes. She suggested I mention that depending on the family’s preferences, you may want to cook them more (or less) in the sauté pan. She prefers a softer inside to the enchiladas, and therefore recommends longer cooking time in the sauté stage (which is reflected in the recipe). However, I prefer a slight crunch to my veggies, and for myself, would let the sweet potatoes not cook as long. Just a note for those who may have a preference!
Additionally, I really prefer a good quality sharp cheddar in and on the enchiladas. However, a blend offers a different flavor profile. I find that sharp cheeses really blend well with the sweet potatoes. If it’s too flat of a cheese, it will get lost in the mix.
The nice thing about this recipe is that it is very versatile. It can easily be made gluten free with the right tortillas. Additionally, if you wanted to add a meat base, you could do so as well.
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*This post was updated June 3, 2017.