Black Bean And Sweet Potato Enchiladas Recipes

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BLACK BEAN AND SWEET POTATO ENCHILADAS



Black Bean and Sweet Potato Enchiladas image

This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired.

Provided by food friend

Categories     Everyday Cooking     Vegetarian

Time 1h30m

Yield 4

Number Of Ingredients 13

2 sweet potatoes
cooking spray
1 (3 ounce) package cream cheese, softened
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped green onion
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon dried oregano
salt to taste
¼ teaspoon ground black pepper
4 (10 inch) flour tortillas
1 (10 ounce) can enchilada sauce
1 cup shredded Mexican cheese blend

Steps:

  • Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.
  • Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.
  • Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.
  • Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.

Nutrition Facts : Calories 683.1 calories, Carbohydrate 89.7 g, Cholesterol 55.7 mg, Fat 25.7 g, Fiber 15 g, Protein 24.9 g, SaturatedFat 13.9 g, Sodium 1480.9 mg, Sugar 7.9 g

BLACK BEAN & SWEET POTATO ENCHILADAS



Black Bean & Sweet Potato Enchiladas image

Yummy! Adapted from "Vegan Planet," this recipe is something my non-vegetarian hubby requests regularly. Roasting the sweet potatoes is absolutely the key to this recipe - I've cooked them other ways before and it turns out much less flavorful. It looks like a lot of ingredients, but it goes together quickly and makes great left overs too! In the future, I plan to try substituting homemade enchilada sauce for the salsa and more tomatoes. **Update: as some of the reviewers have noted, the cayenne pepper makes this a pretty spicy number! You may want to add less if you don't like the heat.

Provided by Veggie_Girl

Categories     Yam/Sweet Potato

Time 1h5m

Yield 10 enchiladas, 10 serving(s)

Number Of Ingredients 19

2 large sweet potatoes, peeled and diced
1 -2 tablespoon olive oil (for roasting potatoes)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
black pepper
1 tablespoon olive oil (for black bean mix)
1 large garlic clove, minced
2 small hot chili peppers, seeded and minced (I use habenero)
1 small yellow onion, chopped
1 medium green pepper, chopped
1 tablespoon cumin
1 teaspoon cayenne
15 ounces black beans, drained and rinsed
14 1/2 ounces diced tomatoes, drained
1 tablespoon chili powder
2 cups salsa
8 whole wheat tortillas
1/2 cup cheese
1/4 cup red onion, finely minced

Steps:

  • Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F.
  • While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
  • Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
  • Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
  • Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.
  • Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.

SWEET POTATO AND BLACK BEAN ENCHILADAS



Sweet Potato and Black Bean Enchiladas image

Make and share this Sweet Potato and Black Bean Enchiladas recipe from Food.com.

Provided by Debbwl

Categories     Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 (15 ounce) can black beans, rinsed, drained
4 garlic cloves, minced
1 fresh lime juice
2 cups sweet potatoes, cooked, and diced
1/2 cup mild green chili, roasted and chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
salt
black pepper
2 tablespoons fresh cilantro, chopped
1 -1 1/2 cup mole, sauce (Mole Sauce (Chocolate Based))
2 -4 tablespoons vegetable oil, as needed
8 corn tortillas
4 ounces low-fat monterey jack cheese, shredded

Steps:

  • Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.
  • Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.
  • Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.
  • To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
  • Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
  • Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Nutrition Facts : Calories 422.2, Fat 14.9, SaturatedFat 5.2, Cholesterol 18.4, Sodium 325.5, Carbohydrate 55.9, Fiber 12.1, Sugar 3.9, Protein 19

SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS



Smoky Sweet Potato and Black Bean Enchiladas image

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it-even carnivores! I always make two batches and freeze one. You'll want to eat this every week! -Elizabeth Lindemann, Salem, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1 large sweet potato, cubed
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup minced fresh cilantro
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) enchilada sauce
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese, divided
Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce

Steps:

  • Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.

Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.

SWEET POTATO AND BLACK BEAN ENCHILADAS



Sweet Potato and Black Bean Enchiladas image

Provided by Martina McBride

Categories     main-dish

Time 1h10m

Yield 5 servings

Number Of Ingredients 23

1 cup red enchilada sauce, homemade or canned, recipe follows
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, diced
1 jalapeño, seeded and diced
2 1/2 cups sweet potatoes (about 1 large), peeled and cut into 1/2-inch cubes
One 10-ounce can diced tomatoes with green chiles, such as Rotel
1 1/2 cups canned reduced-sodium black beans, rinsed and drained
1/4 cup fresh cilantro, plus more for garnishing
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
10 medium low-carb whole-wheat flour tortillas, such as La Tortilla Factory
2 cups reduced-fat shredded Mexican cheese
Reduced-fat sour cream, for serving, optional
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 cups tomato sauce
3/4 cup reduced-sodium chicken broth
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
1 to 3 chipotle chiles in adobo sauce, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
  • Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  • Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
  • Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
  • Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
  • In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.

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