These healthy and delicious Sweet Potato and Black Bean Veggie Enchiladas are a definite crowd pleaser for both vegetarians and meat eaters alike. Make a batch over the weekend and enjoy them all week!
Why are these vegetarian enchiladas so awesome? Not only are they insanely easy to make (essentially: saute veggies, stuff filling into tortillas, bake, eat), they are packed with nutrition and delicious, too.
This recipe was born because I love Mexican food but wanted to make a lighter, healthier variation of my classic favorite, enchiladas. The easiest way to make a recipe healthier? Add lots of veggies! If you aren’t into any of the veggies in this recipe, simply leave them out or swap in something else – the beauty of this recipe is it’s not set in stone. Get creative!
The cheese is also optional but delicious.
Then simply bake and enjoy. Below, you’ll find the full recipe. I hope you love them as much as we do!
Sweet Potato Black Bean Veggie Enchiladas
Serves 4 to 6
Total time: ~40 minutes
- 1 large sweet potato, peeled and chopped
- 1 to 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 jalapeno, chopped (optional)
- 1 bell pepper (any color), chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, packed
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 12 oz. package (or can) green enchilada sauce
- 6 whole grain or corn tortillas (gluten free certified if necessary)
- 1 jar salsa (will not use all of it)
- 1/3 cup grated sharp cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped
- Hot sauce to taste (optional)
1) Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!
2) Preheat oven to 350. In a large pan over medium heat, saute the olive oil, garlic, black beans, jalapeno, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.
3) In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.
4) Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.