Print

Vegetarian Black Bean Sweet Potato Enchiladas

4.9 from 57 reviews

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.

Roasted sweet potato enchiladas with salsa verde sauce! #vegetarian

Ingredients

Filling

Remaining Ingredients

Instructions

  1. 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 them until they are tender and cooked through, about 30 to 35 minutes.
  2. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about 1/2 cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
  3. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.
  4. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added 1/4 teaspoon) and pepper.
  5. 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. Wrap them in a tea towel so they stay warm.
  6. Working with one tortilla at a time, spread about 1/2 cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
  7. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
  8. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

Notes

Recipe adapted from Gluten Free Goddess

Make it gluten free: Use certified gluten-free corn tortillas.

Make it dairy free/vegan: Omit the cheese. Stir a scant 1 cup vegan sour cream (recipe available in my cookbook) into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.