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Sweet Potato and Black Bean Enchiladas

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Sweet Potato and Black Bean Enchiladas

Regan
The Cook
4 Servings
12 Ingredients
22 Comments

Packed with not only sweet potatoes and black beans, but corn, cheese, and salsa verde, these enchiladas are a perfect meal when you are craving Mexican food.

Read More
4 Servings
12 Ingredients
22 Comments

Ingredients

  • 1 tablespoon Olive Oil
  • 1 ¼ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 ⅓ cups peel and chunk Sweet Potato
  • ½ tablespoons Cumin
  • 1 tablespoon Chili Powder
  • ½ teaspoons Salt
  • 15 ounces Black Beans, Canned
  • 1 cup Corn, Frozen
  • 8 individual Flour Tortillas (10-inch/Large)
  • 2 cups Salsa Verde
  • 1 cup Colby Jack Cheese, Shredded

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pour oil in skillet and heat over medium high heat.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Pour oil in skillet and heat over medium high heat.
  2. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes.
  3. Add sweet potato cubes, cover skillet, and allow to cook for 3-4 more minutes.
  4. Add cumin, chili powder, and salt, re-cover, and allow to cook for 3-4 more minutes.
  5. Add black beans and corn.
  6. Cover again and cook until potatoes are soft, about 10 more minutes.
  7. Remove from heat and allow to cool.
  8. Warm tortillas in microwave, so that they won’t crack when you fill them.
  9. Grease baking pans and add 1 cup of salsa verde sauce on the bottom.
  10. Fill each tortilla with about 0.5 cups of filling and a handful of cheese. Roll the tortilla up and place it seam down in the pan.
  11. Pour the remaining salsa verde on top of the enchiladas and top with remaining cheese.
  12. Bake at 350 degrees for 20 minutes or until cheese has melted.

Categories

traditional, vegetarian, nut-free, spring, summer, winter, fall, egg-free, fish-free, shellfish-free

Categories

traditional, vegetarian, nut-free, spring, summer, winter, fall, egg-free, fish-free, shellfish-free

22 Comments

Join the discussion

  5. Yum. Made these and added one box of thawed frozen spinach to up the nutritional value for the kids. (and the juice of one small lime for flavor).

  6. I got 2 pans (8″x8″) out of this recipe. I’m not complaining about that, but did I do something wrong? I’ve wrapped the second pan and put it in the freezer for another week, so I’m pleased with the outcome!

    1. Nope, it’s not a typo. Because we figure out the ingredient amounts for the menus, which are customizable per person, some of the amounts can sometimes look odd. This is essentially 1 1/3 cup, though 🙂

  8. These were excellent! My husband and kids absolutely loved them and they’ve been frozen for 9 weeks. I added some chopped up tofu to the bean mix and a little lime juice. Delicious!

  9. is the recipe written for one 8×8 pan or two? also, i’ve usually seen corn tortillas used in enchiladas, so wondering why you opted not to use corn tortillas? do they not freeze as well? thanks!

    1. It is for 1 8×8 pan (usually 4 servings will fit in one 8×8). Corn tortillas would work as well. We just used flour for a little variety. Enjoy!

  10. these are delicious! i even make them without the cheese to keep them dairy free for my family and use corn tortillas to make it gluten free. its excellent!

  11. Hi! It doesn’t say to drain the beans so I assume the liquid from the can goes in with the beans as well?
    Thanks!