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Vegetarian Enchiladas with Black Beans and Sweet Potatoes Recipe

Vegetarian Enchiladas with Black Beans and Sweet Potatoes

ai
mexican
vegetarian

Ingredients

  • 2 tbsps olive oil
  • 2 sweet potatoes
  • 1 black beans can (15 oz)
  • 1 onion
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 480 mls (2 cups) enchilada sauce
  • 8 flour tortillas
  • 240 mls (1 cup) shredded cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 60 mls (0.25 cup) cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and dice the sweet potatoes into small cubes.
  3. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook until they start to soften, about 10 minutes.
  4. While sweet potatoes are cooking, finely chop the onion and mince the garlic.
  5. Add chopped onion and garlic to the skillet with the sweet potatoes. Cook until the onion is translucent and sweet potatoes are tender, about 5 more minutes.
  6. Add the black beans (drained and rinsed), ground cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
  7. Spread 1/2 cup of the enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
  8. Spoon about 1/4 cup of the sweet potato and black bean mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
  9. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle shredded cheese evenly over the top.
  10. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  11. Garnish with chopped cilantro before serving. Enjoy your vegetarian enchiladas!

Notes

  • You can make the enchilada sauce ahead of time to save some prep work on the day of cooking.
  • Feel free to add additional toppings like avocado, cilantro, or jalapeños.