Vegetarian Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas are a delicious and healthy Mexican-inspired meal idea. These vegetarian enchiladas are full of protein – and they’re kid-friendly too!
I don’t know about you but there’s almost nothing I enjoy more than a good, healthy weeknight meal. Our family works hard to eat healthy, wholesome meals packed with nutrition and these Vegetarian Sweet Potato Black Bean Enchiladas are all that and more! They’re SO delicious and one of our family’s favourite kid-friendly meals.
One of my favourite things about these black bean and sweet potato enchiladas is how great they are for meal prep. The filling can be made ahead of time and stored in the fridge for up to 3 days (simply roll and bake the enchiladas on the day you’re going to serve them). Or, the vegetarian enchiladas can be made completely ahead of time and stored in a covered fridge or freezer safe casserole dish. Just pop them in the oven, chop up some tomatoes, avocados, and cilantro and enjoy an easy dinner!
And if you’re thinking a vegetarian meal isn’t really your thing, you won’t believe how filling these vegetarian enchiladas are. Trust me, if our family doesn’t miss the meat, yours won’t either!! Especially if you use my Easy Homemade Enchilada Sauce for this recipe! It’s WAY better than store-bought enchilada sauce, and it’s easy to control the level of spiciness to your family’s tastes.
- 1 tablespoon olive oil
- 1 large onion
- 2 cloves garlic finely minced
- a pinch each of salt and pepper
- 3 small sweet potatoes chopped into 1-inch cubes
- 1 can black beans (15 ounces)
- 1 cup enchilada sauce
- 2/3 cup vegetable stock (you can use chicken stock, if desired)
- 10 flour or corn tortillas
- 2 cups shredded cheese divided
- 1 1/2 cups enchilada sauce
- chopped tomatoes, avocados, sour cream and cilantro for serving
Easy Homemade Mexican Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all purpose flour
- 3 tablespoons chili powder not spicy
- 2 tablespoons smoked paprika
- 3/4 teaspoons salt
- 3/4 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon roasted red pepper paste optional
- 3 cups chicken or vegetable stock