BLACK BEAN & SWEET POTATO ENCHILADAS
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
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.
VEGAN SWEET POTATO ENCHILADAS
This vegan enchiladas dish is one of our favorites and finds its way onto our dinner table every week. Try serving them with guacamole on top along with rice.
Provided by rtyoumans
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h4m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 2 to 6 minutes.
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, 2 to 4 minutes. Add the steamed sweet potato, black beans, green bell pepper, spinach, lime juice, cumin, cayenne pepper, and salt. Cook until flavors blend, about 5 minutes. Add 2 cups enchilada sauce; cook until slightly absorbed, about 5 minutes more.
- Spoon 1 to 2 cups enchilada mixture into the bottom of a 9x13-inch baking dish and about 1 cup into each tortilla. Arrange filled tortillas in the baking dish. Pour remaining 1 cup enchilada sauce over the tortillas.
- Bake in the preheated oven until sauce is deep red and enchiladas are heated through, about 20 minutes.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 67.1 g, Fat 9.6 g, Fiber 12.6 g, Protein 13.8 g, SaturatedFat 1.8 g, Sodium 995.9 mg, Sugar 4 g
SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
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
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
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
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.
SWEET POTATO ENCHILADAS
A twist on the traditional, using sweet potatoes. Easy and filling and liked even by those that don't normally eat sweet potatoes. The flavor will surprise you! Garnish with sour cream and salsa if you like.
Provided by SOLLAMI
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
- Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
- Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
- Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
- Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
- Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 75.6 g, Cholesterol 74.3 mg, Fat 30.1 g, Fiber 10.9 g, Protein 20 g, SaturatedFat 16.2 g, Sodium 832.5 mg, Sugar 15.1 g
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- Preheat the oven to 425 degrees . In a large saucepan, heat 2 tbsp. oil over medium. Add the onion, garlic, cumin, brown sugar, chipotle and adobo sauce. Season with salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the beans, sweet potatoes and 2 cups water; bring to a boil. Cover, reduce the heat to low and simmer until the sweet potatoes are tender and liquid is absorbed, about 5 minutes.
- In the bottom of a 9-by-13-inch baking dish, spread 1 1/3 cups enchilada sauce. Dredge both sides of the tortillas in the sauce. Divide the filling among the tortillas, roll up and arrange in the dish, seam side down. Top with the remaining sauce and cheese.
- Bake the enchiladas until warmed through, about 10 minutes, then broil until the top is golden brown, 2 to 3 minutes. Let stand 15 minutes before serving.
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- Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
- Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
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- BROWN RICE: Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups. Or use leftover cooked brown rice.
- SWEET POTATOES & PEPPERS: meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet (12 inches), combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat. Cook until the potatoes begin to get tender (about 8 minutes) and then add in the 1 cup of thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes.
- SPICES: add in the taco seasoning packet or homemade taco seasoning and 1/2 teaspoon minced garlic. Saute for 1-2 minutes or until fragrant. Add in the 1 can of drained and rinsed black beans. Stir for another 30 seconds to a minute.
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From amyinthekitchen.com
Ratings 7Calories 371 per servingCategory Entree
- Preheat your oven to 350°F and combine the enchilada sauce ingredients in a bowl. (If the sauce is too thick, thin it down with a tablespoon of water.)
- Peel the sweet potatoes and cut into 1/2 inch pieces. Heat olive oil in a heavy skillet over medium heat and saute the sweet potatoes for 5-7 minutes. Add the diced red onion and continue to saute until the vegetables are softened, about 5 more minutes. Add the black beans, green chilies and 1 cup enchilada sauce and cook until heated through.
- Spread 1 cup of enchilada sauce on the bottom of a 9" x 13" baking dish. Fill each tortilla with 1/2 cup of the sweet potato mixture and a small handful of shredded cheese. Roll the tortilla up and place it into the baking dish. Repeat for the remaining tortillas and pour the rest of the enchilada sauce on top. Top with the remaining shredded cheese.
- Bake for 25 minutes or until the cheese is starting to turn golden brown on top. Remove from oven and let cool 10 minutes before serving.
SWEET POTATO ENCHILADAS - BUDGET BYTES
From budgetbytes.com
5/5 (5)Total Time 40 minsCategory Dinner, Main CourseCalories 503 per serving
- Preheat your oven to 350 degrees. Spray a baking dish lightly with non-stick spray. Using a fork, slightly mash the Roasted Poblano and Sweet Potato Salad.
- Lay out your tortillas and divide the mashed up sweet potato mixture evenly between all four (about 1/2 cup each). Sprinkle a little bit (about 2 Tbsp) of shredded cheddar in each tortilla as well. Gently fold the sides of the tortillas in toward the center, one side over the other, until they look like fat cigars.
- Pour a little bit of enchilada sauce in the bottom of your baking dish. Place the rolled enchiladas in the baking dish, seam side down. Top the enchiladas with the rest of the sauce and the rest of the shredded cheese.
25-MINUTE SWEET POTATO & BEAN ENCHILADAS RECIPE | …
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5/5 (1)Total Time 25 minsCategory Healthy Enchilada RecipesCalories 193 per serving
- Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.
- Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High until tender when pierced with a fork, about 5 minutes. Drain.
- Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans and the drained sweet potato; cook, stirring constantly, until coated with spices and lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce.
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From cookieandkate.com
4.9/5 (444)Calories 550 per servingCategory Entree
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.
- Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake until they’re tender and cooked through, about 30 to 35 minutes. Leave the oven on, since we’ll bake the assembled enchiladas soon (no temperature adjustments necessary).
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From minimalistbaker.com
4.9/5 (95)Calories 230 per servingCategory Entree
- Add cubed sweet potato to one large baking sheet (or more as needed) and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine.
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