Vegetarian Sweet Potato Black Bean Enchiladas
These vegetarian sweet potato black bean enchiladas are the perfect big batch recipe for weekly meal prep or feeding a hungry crowd! Make them with homemade ranchero sauce for an extra spicy kick.
Equipment
- Baking dish multiple
Ingredients
- 2 cups water
- 1 cup dry white rice
- 3 tablespoons olive oil
- 1 medium sweet potato peeled and diced into 1/4 inch cubes
- 1 poblano (pasilla) pepper sliced
- Taco seasoning see below
- 1 teaspoon minced garlic
- 1 cup picante sauce
- 15 ounces canned black beans drained and rinsed
- 2 tablespoons lime juice
- 14 medium flour tortillas
- 5 cups Homemade Ranchero Sauce
- 3½ cups shredded Mexican-blend cheese
Taco Seasoning
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon ground red cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Pinch salt
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Stir in dry rice, turn heat to low and simmer for 20 minutes.
- Preheat oven to 350 degrees.
- Prepare the taco seasoning: combine chili powder, paprika, cumin, ground red cayenne pepper, onion powder, garlic powder, black pepper, and salt in a small bowl and whisk to combine. Set aside.
- Heat 2 tbsp of the olive oil in a large sauté pan over medium-high heat. Add diced sweet potatoes and cook for about 8-10 minutes or until potatoes start to soften, stirring occasionally.
- Add sliced pasilla pepper and the remaining 1 tbsp of olive oil to the pan and cook for 3 to 4 minutes, stirring occasionally.
- Turn heat to medium and stir in taco seasoning and minced garlic. Sauté for 1 to 2 minutes.
- Add black beans and cook for another 3 to 4 minutes, stirring frequently.
- Remove the pan from heat and stir in picante sauce and lime juice. Add the cooked rice to the pan and stir well to combine.
- Lightly grease two 9x13 baking dishes. Pour about ½ cup of Homemade Ranchero Sauce into each baking dish and spread it around evenly.
- Prepare the enchiladas: spoon about 1 tablespoon ranchero sauce onto a tortilla, then spread in a thin layer using the back of the spoon. Add about 1/3 cup of the sweet potato black bean filling in a line down the center of the tortilla. Sprinkle with about 2 tablespoons shredded Mexican-blend cheese, then roll up the tortilla and place seam-side down in the prepared baking dish. Repeat until both pans are filled with enchiladas.
- Top enchiladas with ranchero sauce: evenly pour about 1 and 1/2 cups per pan over the enchiladas, spreading it with the back of a spoon until fully coated.
- Sprinkle the remaining shredded cheese over the enchiladas, about 1 cup per pan.
- Bake for 25 minutes.
- Serve hot with a side of guacamole and tortilla chips, or let cool and store in an air-tight container for up to 5 days.
Notes
Homemade Ranchero Sauce: Our spicy homemade ranchero sauce is super easy to make and tastes delicious on these enchiladas! Make sure to use vegetable broth for the vegetarian version (or, alternatively, you can reserve the liquid from the canned beans in this enchilada recipe and use that in place of the broth). Substitute ranchero with red enchilada sauce for a store-bought alternative.
Preparing the enchiladas: Spread the ranchero sauce on the tortilla like you're making a pizza - you want a thin, even layer that doesn't quite reach the edge of the tortilla - and be careful not to over-fill the enchiladas. The more filling you add, the harder it is to roll them.
Serving suggestions: Serve these with a side of our homemade guacamole and tortilla chips!
Storing: Store in an air-tight container for up to 5 days in the fridge. You can also prepare the enchiladas - but don't bake them - and store in the freezer for up to 3 months. To cook after freezing, allow enchiladas to fully defrost, then bake at 350 degrees for about 40 minutes or until heated through.
Nutrition
Calories: 290kcal | Carbohydrates: 41g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 774mg | Potassium: 440mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3098IU | Vitamin C: 14mg | Calcium: 181mg | Iron: 3mg