Sweet Potato and Black Bean Enchiladas
These sweet potato and black bean enchiladas are the perfect big batch recipe for meal prep or dinner parties with a crowd! They’re vegetarian friendly, packed with nutrients, and oh-so flavorful.
Equipment
Ingredients
- 2 cups water
- 1 cup white or brown rice dry
- 3 tablespoons olive oil divided
- 1 medium sweet potato peeled and diced into ¼-inch cubes
- 1 medium poblano pepper sliced into 1-inch long strips
- 2½ tablespoons taco seasoning
- 1 teaspoon minced garlic
- 15 ounces canned black beans drained and rinsed
- 1 cup picante sauce or salsa
- 2 tablespoons lime juice
- 3½ cups shredded Mexican-blend cheese divided
- 14 8 inch flour tortillas
- 5 cups Homemade Ranchero Sauce or enchilada sauce
Instructions
- First, steam the rice. Bring 2 cups of water to a boil in a medium saucepan. Stir in the rice, cover, lower the heat and simmer for 20 minutes or until all the water has been absorbed. Once cooked, set aside.
- Preheat the oven to 350 degrees F.
- Make the enchilada filling:Heat ⅔ of the olive oil in a large sauté pan over medium-high heat. Add diced sweet potatoes and cook for about 8-10 minutes or until potatoes are fork tender, stirring occasionally. Then, add the poblano and remaining olive oil to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the peppers are softened.Lower the heat to medium and stir in the taco seasoning and garlic. Then, add the black beans and cook for about 3 to 4 minutes, stirring occasionally, until warmed through.Remove from heat and stir in the picante sauce, lime juice, steamed rice, and 2 cups of the shredded Mexican cheese until well-combined.
- Lightly grease two 9x13 baking dishes. Pour about ½ cup of ranchero sauce into each baking dish and spread it around to coat the bottom.
- Assemble the enchiladas: Spoon about 1 tablespoon of ranchero sauce onto a tortilla, then spread in a thin layer. Add about ½ cup of the filling in a line down the center of the tortilla. Then, roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat until both pans are filled with enchiladas.Top the enchiladas with the remaining ranchero sauce, then sprinkle with the remaining shredded cheese.
- Bake for 25 minutes to warm through and melt the cheese. Optionally garnish with chopped cilantro before serving.
Notes
Homemade Ranchero Sauce: Our spicy homemade ranchero sauce is super easy to make and tastes delicious on these enchiladas! Make sure to use vegetable broth for the vegetarian version (or, alternatively, you can reserve the liquid from the canned beans in this enchilada recipe and use that in place of the broth). Substitute ranchero with red enchilada sauce for a store-bought alternative.
Preparing the enchiladas: Spread the ranchero sauce on the tortilla like you're making a pizza - you want a thin, even layer that doesn't quite reach the edge of the tortilla - and be careful not to over-fill the enchiladas. The more filling you add, the harder it is to roll them.
Serving suggestions: Serve these with a side of our homemade guacamole and tortilla chips! Check out our blog post above for more suggestions.
Storing: Store in an air-tight container for up to 5 days in the fridge. You can also assemble the enchiladas - but don't bake them - and store in the freezer for up to 3 months. To cook after freezing, allow enchiladas to fully defrost in the fridge, then bake at 350 degrees F (covered) for about 30 to 40 minutes or until heated through.
Reheating: Reheat single enchiladas in the microwave for about 2 minutes. Or, reheat a larger batch in the oven at 350 degrees F, covered, for 30 to 40 minutes.
Nutrition
Serving: 1enchilada | Calories: 290kcal | Carbohydrates: 41g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 774mg | Potassium: 440mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3098IU | Vitamin C: 14mg | Calcium: 181mg | Iron: 3mg
