Enchiladas with Sweet Potato and Black Beans
Ingredients
- ¾ cup homemade black bean dip* linked below recipe
- 1 cup homemade enchilada sauce** or store bought (linked below recipe**)
- 1-15 oz can black beans drained & rinsed
- 2 tsp light olive oil
- 1 large sweet potato cubed small
- ½ yellow onion sliced thin
- 1 red pepper sliced thin
- 1 garlic clove minced
- 1 cup shredded cheese Mexican blend, cheddar or pepper jack
- 8-10 10 inch whole grain tortillas
- 1 TBSP cilantro minced
- 1 bunch scallions minced
- ½ red onion diced small
Instructions
- Make black bean dip. Refer to recipe
- Preheat oven to 400 degrees Fahrenheit. Line a baking pan with aluminum foil and lightly grease (or you can use parchment paper). Place diced sweet potato in a small bowl. Drizzle 1 teaspoon olive oil and toss well. Spread sweet potato in a single layer on the baking pan. Bake for 30 minutes, stirring every 10 minutes, until sweet potato are soft and lightly browned. Remove from oven and let cool.
- While the sweet potato is cooking, make enchilada sauce. Or you can use store bought and skip this step
- Heat a medium sized pan over medium-high heat. Place 1 teaspoon of oil in the pan. Sauté onion and red pepper 10 minutes until soft. Add minced garlic and sauté for 3-4 more minutes until vegetables are lightly browned. Remove from heat and let cool.
- Preheat oven to 400 degrees Fahrenheit. Line a 13 by 9-inch pan with aluminum foil and lightly grease the bottom. Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
- Mix the filling: In a medium size bowl, add drained and rinsed black beans, sweet potatoes, the sautéed pepper and onions, 1/4 cup the diced red onion and ½ cup shredded cheese. Stir until well combined.
- Assemble the enchiladas: Heat a medium sized pan over medium heat. Working with one tortilla at a time, warm the tortilla (30 seconds on each side). This will help make them more pliable before rolling. You can skip this step and just carefully roll them. If they split, that is the beauty of a casserole, it all gets covered with sauce and cheese.
- Remove the tortilla from the pan onto a plate or wax paper. Spread ~1/4 cup black bean dip down the middle of the tortilla (make it about 2 inches wide). Spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down in the baking pan. Repeat with remaining tortillas and filling. Note* 13 x 9 pan fits about 6 ( I filled my Enchiladas pretty big though), you should have enough filling to make three more if you want to prepare another baking dish.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, spreading the sauce thinly to coat each one entirely.
- Cover with foil and bake on the middle rack for 20 minutes. Uncover, sprinkle with ½ cup of cheese and put back in the oven, uncovered, for 5 minutes or until cheese is melted.
- Before serving, sprinkle chopped cilantro, scallions and red onion all over the top of the enchiladas. Serve with desired toppings.
Nutrition Facts
(10 servings: per 1 Enchilada):
291 Calories, 10 grams fat, 11 grams protein, 41 grams total carbohydrate, 10 g Fiber, 470 mg sodium, 4 grams sugar
Note* If you are making the homemade sauce linked above, make ½ a batch. I had a lot leftover. Also, the recipe calls for chicken broth but you can substitute vegetable broth to keep the recipe vegetarian