Sweet potato black bean enchiladas. Smoky, hearty vegan enchiladas with black beans, roasted sweet potatoes, and kale! Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce. Watch how to make amazing black bean and sweet potato enchiladas with salsa verde on top!

Sweet Potato Black Bean Enchiladas packed with flavor and topped with an amazing avocado lime sauce. Amazing black bean and sweet potato enchiladas, smothered in salsa verde. How to make sweet potato black bean enchiladas. You can cook Sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sweet potato black bean enchiladas

1. You need of sweet potato, 1 inch cubed.
2. It’s 1 can of black beans, drained rinsed.
3. Prepare 4 oz of can green chilies.
4. It’s of red onion diced thin.
5. It’s of salsa.
6. Prepare of cumin.
7. It’s of garlic powder.
8. You need of salt pepper.
9. Prepare of mexican cheese.

While not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination. We recommend using salsa verde (made with tomatillos) to make these "green" enchiladas, but you could substitute with. The first time I made these Sweet Potato Black Bean Enchiladas they were a hit in my house. Kenya had come home famished from an after school activity and so at dinner he voraciously dove right into his enchiladas since he pretty much loves anything wrapped in a tortilla.

Sweet potato black bean enchiladas step by step

1. Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so.
2. In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix.
3. Add mixture to tortilla..
4. Add salsa to bottom of a greased baking dish. Place tortilla seam side down. Add cheese and more salsa on top of tortillas. Bake 20 to 25 minutes. Enjoy.

Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered with zesty homemade enchilada sauce. Mash mixture with potato masher until combined. Stir in half of queso fresco, and remove from heat. Then today, I have Sweet Potato and Black Bean Enchiladas. And believe it or not, we are finishing off February with another sweet potato recipe So, my love of sweet potatoes is pretty apparent.