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Sweet Potato Black Bean Enchiladas

A delicious meatless dish - sweet potato black bean enchiladas chock full of delicious and good-for-you vegetables, brown rice, and tomato salsa. This meal is a quick dinner and family friendly!

Course Dinner
Cuisine Mexican
Keyword Sweet Potato Black Bean Enchiladas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 enchiladas
Calories 254 kcal
Author Chelsea

Ingredients

  • 1 cup brown rice, uncooked (or 2 cups cooked rice)
  • 3 tablespoons olive oil, separated
  • 2 cups diced sweet potatoes, in 1/2 inch cubes
  • 1 cup sweet bell peppers, very thinly sliced
  • 1 packet taco seasoning Note 1
  • 1/2 teaspoon minced garlic
  • 1 can (15.25 ounces) black beans, drained and rinsed
  • 1 and 3/4 cup salsa, separated, I used mild
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup chopped cilantro
  • 2 cups freshly shredded cheddar cheese, separated
  • 1 cup red enchilada sauce
  • 12 white or whole-wheat tortillas (I like using TortillaLand; not sponsored)
  • Optional: sour cream, extra salsa, cilantro, green onions

Instructions

  1. BROWN RICE: Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups. Or use leftover cooked brown rice.

  2. SWEET POTATOES & PEPPERS: meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet (12 inches), combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat. Cook until the potatoes begin to get tender (about 8 minutes) and then add in the 1 cup of thinly sliced sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes.

  3. SPICES: add in the taco seasoning packet or homemade taco seasoning and 1/2 teaspoon minced garlic. Saute for 1-2 minutes or until fragrant. Add in the 1 can of drained and rinsed black beans. Stir for another 30 seconds to a minute.

  4. FINISH FILLING: remove the skillet from the heat, and stir in 1 cup salsa, 2 tablespoons lime juice, and 1/4 cup chopped cilantro. Stir. Add in the cooked rice and again stir to combine. Taste the filling and adjust seasonings to preference (increase any spices; add salt and pepper).

  5. ENCHILADA PREP: Preheat the oven to 350 degrees F and grease a 9 x 13 pan with nonstick spray. Add the remaining 3/4 cup of salsa to the bottom of the pan. Use the back of a spoon to spread it evenly.

  6. FORM ENCHILADAS: Scoop 1/2 cup of the mixture onto the left side of a white or whole-wheat tortilla. Sprinkle with a handful of cheddar cheese -- about 1 and 1/2 tablespoons. Roll up tightly. Place the enchilada seam-side down into the prepared pan. Repeat until the pan is filled with enchiladas. (I usually fit 8 in a 9 x 13 pan and save the remaining 4 to make in an 8 x 8 pan).

  7. BAKE: Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.

  8. GARNISH: Remove and enjoy immediately with sour cream, extra salsa or freshly chopped tomatoes, additional cilantro, additional limes/lime juice, and/or ripe avocado or guac.

Recipe Notes

Note 1: to make a "homemade" taco seasoning, combine the following in a small bowl and whisk together: 1 tablespoon chili powder, 1 teaspoon paprika and 1 teaspoon cumin, 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder, 1/2 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked pepper