Enchiladas are now becoming more popular with Americans nowadays. This Mexican-inspired dish is usually made with corn tortillas along with some meat and cheese. However, you can also use other alternatives, such as sweet potato and black beans in order to make one. This approach is great for vegetarians and vegans who are very careful when it comes to their meat consumption.

Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada

 

Ingredients

  • 3 tbsp. Olive Oil
  • 1 pc. Large Sweet Potato, peeled and chopped into ½ inch pieces
  • 1 pc. Medium Yellow Onion, finely chopped
  • 1 pc. Large Bell Pepper, cored and chopped
  • 1 cup Canned Black Beans, drained and rinsed
  • 1 tsp. Ground Cumin
  • 1 tsp. Chili Powder
  • ½ tsp. Salt to taste
  • 5 oz. Baby Spinach
  • 6-8 pcs. Medium-sized Flour Tortillas
  • 2 cans (10 oz.) Red Enchilada Sauce
  • 1 ½ cups Pepper Jack Cheese, grated

 

Directions

  1. First, add some olive oil in a large skillet, add the sweet potatoes and onion, sautéing and mixing occasionally for at least eight minutes.

 

  1. Next, add the bell pepper, chili powder, ground cumin and some salt. Saute again and stir occasionally for ten to twelve minutes more or until the vegetables have softened. Once the vegetables dry out, reduce the heat and add some water to cook the vegetables more. Add the black beans and spinach and cook for at least two to three more minutes until the spinach becomes wilted. Remove from heat and set aside.

 

  1. Prepare the baking dish by pouring at least ¼ to 1/3 cup of enchilada sauce right into it. Spread the sauce evenly to the casserole dish until it coats the bottom. Also pour some of the enchilada sauce into a large bowl or deep-bottomed plate and dip the tortilla until both sides of the tortilla are all coated.

 

  1. Stuff the sweet potato and black bean mixture into the tortilla. Roll the stuffed tortilla and put it inside the enchilada-laced casserole dish. Pour additional enchilada sauce and sprinkle the top with some cheese.

 

  1. Bake the enchiladas inside an oven heated at 350 degrees Fahrenheit and bake it for about twenty to thirty minutes or until the cheese is melted and becomes golden brown in color.

 

  1. Finally, allow the enchiladas to cool slightly before putting it in a serving dish. Serve it along with some baked beans and rice.
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada
Vegetarian Sweet Potato Black Bean Enchilada

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