We’re so glad it turned out well! I hope this helps! I don’t have it nailed down yet, sorry! I tweaked mine a bit – I used store bought enchilada sauce and I made it as a layered. Can always count on your recipes! Stacked Sweet Potato and Black Bean Enchiladas-this easy enchilada casserole is layered with sweet potatoes, black beans, enchilada sauce, and cheese. I think the green chilies would have changed up the consistency of the filling. Do you think I should freeze it without the verde sauce – and add it on top after it’s defrosted when I want to bake it? Can’t wait to have it again. It really knocked this out of the park. I have made these twice now and absolutely LOVE them. Hello, I LOVE all your recipes. Today, I heated up my 2nd enchilada, and it might even be BETTER today. My lack of planning sometimes makes it necessary when I get ready to cook. This dish is so fiery and comforting. Used recipe as a basic guide and substituted colby jack for feta and a pre-made red enchilada sauce by Lidl instead of making my own. Oh my god, this is one of the best recipes I’ve made from this blog. Heat the olive oil over medium-high heat in a large skillet. I am a haphazard cook. Then threw it in with the mixture for the enchiladas. I used GOYA pinto beans – the best, and hatch chiles are in season in Texas, so I chopped it and an onion in a skillet, sauteed it. I just know it. Stir to thoroughly combine. I then doubled the sour cream so I could bless my neighbors with the casserole and fixings. I won’t lie there is lots of prep work but well worth it. It makes everything easier thing you can just weigh ingredients! You could try doubling the spices in the filling for more flavor. Loved the video, loved the ease of the seasoned roasted sweet potatoes. This is king of “everything I have” foods I ever made! It was great! It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. Love this recipe! If I don’t have enchilada sauce on hand and don’t have the ingredients to make it can I puree diced tomatoes and add sautéed onions+garlic and spices to substitute? She went home this weekend to sell her apartment big items and is on her way home now. These were delicious! I went with the oil-free version. I loved everything except for the raw garlic taste from the minced garlic. These are incredible! Thank you ! And because I’ve somehow never put sweet potatoes in enchiladas (practically my favorite food), it had to be done. In a medium mixing bowl, combine all of the remaining filling ingredients. xo. Add the onion, garlic, brown sugar, cumin and chipotle pepper plus adobo sauce. Do you think that a sour cream sauce would be ok instead salsa verde? New favourite! Thank you for coming up with amazing recipes! Serves. These are Chef Del's favorite enchiladas. Love the combination of sweet potatoes and black beans! I followed the directions to the T and they came out a sloppy yucky mess. It’s so good. Thoughts on freezing just the filling, not prepared as the actual enchilada tortillas. Instructions. It’s definitely incredibly forgiving for personalized taste. But definitely worth it. I was nervous about the jalapeño, but the addition did not make the dish too spicy at all (you could probably throw in an extra). This was a hit with my family! Unfortunately I have a really hard time with the sweet potatoes in here. This picky eater plans to eat more of this meal! I left out the jalapeño because I could only find medium salsa verde. Sweet Potato Black Bean Enchiladas are a quick, easy vegetarian meal that the whole family will love! Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden. It did taste delicious, but I think next time I’ll use the filling as taco filling and skip the enchilada sauce. I made this (added onions to the inside of the enchiladas) with the avocado cream for our weekly Bachelorette dinner watch party with males and females who love meat and are usually turned off by anything considered a “healthy recipe” and everyone LOVED this dish. If you want, you can also add some store-bought vegan cheddar cheese – but we didn’t find it necessary. I’ve even seen recipes that refer to enchiladas as “fussy.” Given the fact that Mexican food is one of my favorite cuisines, I just gotta try this one! Check out this tutorial! She’s all I use. I made them a week ago and they are still good!! More about Cookie and Kate », Follow us! I love the combination of flavors and textures. This is one of my favourite enchilada recipes. Thanks for this yummy recipe!! Uncover and set aside. I found the New Mexico dried chilis in the store, felt so proud making my own sauce. Thug Kitchen: Sweet Potato, Squash, & Black Bean Enchiladas. I followed all of the directions to a T so I’m not sure what happened. It’s hard to find a recipe that can satisfy everyone’s different taste and this one does! Let us know if you give it a try. I’m not even vegan and this was seriously so delicious. Want to take dinner to a family but need something I can out together night before. I actually replaced the sweet potatoes in this recipe with the Moroccan carrots in your newer recipe! Hope that helps! Have you tried premaking the filling and freezing it? Made this for dinner this evening and it was absolutely wonderful. Just made this for dinner this evening…yummy! I used Sky Valley Red Enchilada Sauce (gf, vegan), made the mega flavorful Avocado Crema. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! We have recently started eating mostly plant based foods. Used store bought enchilada sauce and topped with some spicy cilantro chutney-yogurt sauce. Super easy, delicious and filling black bean and sweet potato enchiladas! As I had the same experience as Kate (above) using Guerrero brand tortillas–but they *were* a few days old. Once the rice and sweet potatoes are done cooking (Photo 4), add the sweet potatoes, cooked brown rice, and black beans to the pan with the onions (Photo 5).Stir to combine the filling (Photo 6).. Pour a little bit of enchilada sauce into a large casserole dish and spread it around to cover the entire bottom (Photo 7).Fill each tortilla with the sweet potato black bean enchilada filling (Photo 8). These make great leftovers! I will absolutely make these again!!! Husband loved it. Hearty and filling. !I didn’t have black beans so went for canned black lentils and it was actually pretty good. Thank you! I prepped the inside a few hrs before, refrigerated then assembled and baked at dinner time! Best recipe I’ve made in a LOOOOONG time. Continue to cook for about 10-15 minutes, or until the sauce has thickened a bit and the sweet potatoes … Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through. I really love this recipe, the flavors are fantastic. Awesome recipe. Served with baked plantains, lime wedges, corn & fresh cilantro. I think if anyone finds them too mushy, you might want to use a little less salsa on top. I add corn in the filling and make it really spicy for us and mild for the kids. 3. I do—all the time—and I’m always learning from my mistakes. Just incredible!! Healthy Recipes. By Alicia Silverstone October 10, 2014 August 7th, 2018 Delicious, Entrees, Featured, Recipes. My husband and I trying to incorporate more vegan meals into our diet but we don’t want to compromise on taste. How to Make Sweet Potato Black Bean Enchiladas . I’ve made this twice now and it’s incredible!!! Add black beans, and cook 5 minutes. I was thinking to try it next time with some soft tofu and corn inside but it was wonderful as-is. These were delicious!! I added Mikoyos Vegan Mozz to the mix & on top. My husband recently became a vegan, and I’ve been trying to find simple yet flavorful meals to cook for us. Prep Time. Maybe the best enchiladas we have ever had period!!! I made a few substitutions due to availability of items in Canada. BEST RECIPE EVER. I love this recipe! Quick Greek Chicken Wraps. This recipe puts our Easy Red Enchilada Sauce to use. Top with the remaining salsa verde and cheese. Hi! It is separated out based on filling and remaining ingredients. As a born and raised New Mexican I Am so excited to make some enchiladas that are vegan! Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. I found a recipe for Green Chili enchilada sauce and made that to substitute the salsa verde. Will play around with that in the future. I’ve made these enchiladas about a dozen times, and they never disappoint! Made this tonight for my husband as he’s been vegan a while now and usually does all the vegan cooking. Preheat the oven to 425ºF. I usually follow the recipe as written before I make tweaks the next time. I will probably put cilantro and so will my daughter. Love that you and your daughter can enjoy them together =) Thanks so much for the lovely review! Made this for a brunch and it was a hit amongst my guests! Thanks so much for sharing! Loved it all. So I made these for another new mom. The roasted sweet potatoes were so good! This was incredible! Filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with enchilada sauce and mexican cheese. We’re so glad you and your family enjoyed it, Missy! Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper. El Pato enchilada sauce. Thank you, Callie! Thank you for your review, Susan. I am wondering if it was the brand used? Add the garlic, cumin, chili powder, chipotles and 1/2 tsp salt and cook 1 more minute, stirring frequently. I made this last night (along with the red enchilada sauce) and it was SO GOOD. Wow these were so good! That should work. Can it be prepared ahead of time? Cheers, friends! SO SO SO SO SO good! Had to use 50/50 corn/flour tortillas as our shop was out of corn tortillas but otherwise followed your recipe to a T and it was a hit with the whole family! Your website is my go-to for finding delicious meals, and I always trust your taste in the nuances of your recipes, because they’re always so flavorful and delicious. You could also add in a diced jalapeño pepper to the enchiladas… We’re so glad you both enjoyed it, Karla! Sweet Potato and Black Bean Enchiladas are a vegetarian Mexican dinner that has the perfect amount of spice and flavor. Check out my Instagram for the phots! Pour enchilada sauce over the top and sprinkle evenly with cheddar cheese. I made this twice this week! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! My husband, a meat eater, even commented on how good they are. I am having a hard time keeping up with work and life. It’s very tasty! I will make these again and again! I will also dice the sweet potatoes much smaller in order to get more seasoned surface area and get more savory filling in each bite. I’ve made this many times and it is delicious! As for reheating, I’m working though more specifics. I will definitely make this again! Add the. I promise it’s not as difficult as it sounds and it elevates the dish so much that I really don’t recommend skipping it. Feel free to omit the cashews and blend with a little water, if needed! Used cashew yogurt in place of soaked cashews for the avocado crema. This is now my favorite Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. Thanks so much! Thank you again! Wrap them in a damp towel and then heat for 15-30 seconds depending on if they are cold or not and how many in the stack. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Black Bean Sweet Potato Enchiladas are total healthy comfort food, and they're super simple to make - no store-bought vegan cheese needed. Very minimal prep required for an impressive return. Once cooked, skin and dice the sweet potato. These are now a regular in our house. I have already sent the recipe to 2 others. We made this yesterday with cheddar cheese on top and subbed greek yoghurt for the cashews in the avocado crema. I hope this helps! Bake until they’re tender and cooked through, about 30 to 35 minutes. Next time I will try it as you recommended and make the salsa verde myself. Let me know if you try it. This was perfect! The following is our plant-based take on the concept, using some of our favorite ingredients: sweet potatoes and black beans! (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) Next, add in the spinach and another pinch of salt and toss to coat. Made to entertain too…such a bummer. I just made this for dinner. Had majority of the ingredients on hand which was great. Leave a comment below and share a picture on. Great to hear, Kurt! This was so so so delicious. xo. These look so good, can’t wait to make them either way. Overall delicious flavor combinations. Black beans, corn, spices and jalapeño jack are rolled into sweet potato sheets (!!) Easy to make, doesn’t require too much time and so tasty! This was SO delicious! Hi Gina! Can you include cheese in this recipe? Now fill your tortillas with the filling mixture and roll tightly . Made the avocado cream and red enchilada sauce and took it to a new mom along with corn on the cob and watermelon (great summertime meal). Today I wanted to make these, but I needed to use up leftover food already in the fridge, so I cut the recipe in half so I wouldn’t have even more leftover stuff. We went for a simple avocado crema (simple recipe in notes), jalapeño, and cilantro. Great recipe. These were fantastic! A little do ahead tip was that we prepped the sweet potatoes in the morning before work and then put them in the oven and set the auto timer. Just cooked these up for lunch and they were even better after having a night to soak up all the flavour of the sauce and spices. Ingredients: Quickie Green Chile Sauce: 1 cup light vegetable broth 1 tablespoon arrowroot starch dissolved in a little cold water 1 generous cup chopped roasted green chiles- hot or mild 2-3 cloves garlic, minced 1 … This was the first time I’ve made these but it won’t be the last ? Let me know what you think! Next time, would you mind leaving a rating with your review? Thank you!! Made this with spinach because it was about to go. Will make your sauce next time. Delish. Packed full of flavorful spices with an easy homemade enchilada sauce and roasted sweet potatoes, … FANTASTIC! We made these tonight and my husband said they’re the best veggie enchiladas he’s ever had! I used corn tortillas rolled first and Sonoma GF Ivory Teff Wraps layered the second time. Looks very good! 2 tablespoons olive oil; 1 yellow onion medium diced; 1 bunch kale thinly shredded; 1 4-ounce can diced green chiles; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon red pepper flakes; 1 ½ cup mashed sweet potatoes; 1 15.5 ounce can store-bought enchilada … (vegetarian + gluten-free) Look, I made encheeeladaasss!! Thanks so much for sharing, Megan! Enjoy this healthier spin on enchiladas when you’re craving Mexican cuisine, but still want to stay on track with your health goals. That sounds like fun! Add cubed sweet potato to mixing bowl add olive oil, salt, chili powder, lime juice and toss until sweet potatoes are coated and seasoned. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Keep doin what youre doin, you’re seriously killing it! I didn’t care about broken rolls here (more enchiladas > stronger enchiladas) but readers that want to keep it together should try doubling. I’m not gluten free so next time I’ll experiment with fresher corn tortillas and try some using flour, as well. My son-in-law made these and I couldn’t believe how delicious they were! Thanks so much for the lovely review, Kara! with sour cream? Yes, that could work in a pinch. Certainly, this recipe brings all the flavours, and is one to please the masses. Place all of the ingredients for the sauce in a blender and puree until creamy. These were particularly tasty and satisfying. All the filling components get mixed together. We added a little jack/cheddar cheese in the mix and it was delicious. Great to hear, Nancy! Keep posting delicious recipes like this one please!!!! I felt your recipe was very straightforward and easy to follow. Thank you for sharing. The enchilada sauce turned out really well, as did the Avocado Crema. In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. I didn’t have enough sauce on hand so the last couple really stuck to the pan but they were so good I scraped them off to get every last bite. Will definitely be adding this to my regular rotation, thanks again Minimalist Baker! That’s great to hear, Beverly! It should not be considered a substitute for a professional nutritionist’s advice. The filling is so delicious that I had a spoonful left over and ate it right out of the bowl. I made the dish exactly as written. Thanks! Thank you thank you, you’ve inspired my love for food! I love em, but corn torts make me grumpy. I used a big white sweet potato because that’s what I had and I layered the tortillas and filling in a small, round casserole, like New Mexico style enchiladas. Everything else is great and if you like savory seasoning on your sweet potatoes you’ll probably love these. In fact, I am headed to the store to get the ingredients to make it again. Both were great! I’ll try adding more sauce next time & not cook them as long & see if that helps. This is a great recipe by the way! Season with sea salt and pepper. We love them! casserole rather than individual tamales. Thanks for the attention to detail in your recipe and all the helpful tips – looking forward to making it again! Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). Making the Black Bean Sweet Potato Mixture I wanted this recipe to be a fast and simple as possible, so the black bean sweet potato filling involves some shortcuts to reduce your total cooking time. Meanwhile, heat 1 tbsp of avocado oil in a large skillet over medium heat. Used parchment paper for the sweet potatoes (and later the side of plantains) with a little spray of vegetable oil & they turned out perfect with easy clean up. Quick question- if I don’t have access to salsa verde (or tomatillos to make my own) do you think regular salsa would be an okay substitute? My daughter is vegan and she recently began living with me. I did add some grated pepper jack on top but will try it with Crema next. I read other enchilada recipes and they never even mention this! Sweet Potato and Black Bean Enchiladas [Vegan] Dairy Free. We’re so glad you enjoyed it, Stephani! The crema took it to another level. I added just a bit of corn to the mix and used a box of frozen spinach instead of the kale. Plus your picture looks absolutely amazing with that rich sauce and that zig zaggy sour cream on top.