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sweet potato black bean enchiladas

We love this recipe for sweet potato black bean enchiladas! It's healthy, vegan-friendly, and perfect with delicious toppings like diced avocado, tomatoes and lime crema! ::dontwastethecrumbs.com

Try this delicious recipe for roasted Sweet Potato Black Bean Enchiladas. It’s healthy, vegan-friendly, freezes well and always a family favorite!



For the Enchiladas

Black Bean and Corn Taco Filling

Red enchilada Sauce

Toppings (optional):


Prepare the Sweet Potatoes

  1. Preheat the oven to 400F. Combine the diced sweet potatoes and olive oil in a large bowl and toss to coat the sweet potatoes evenly.
  2. Lay in single layer on a baking sheet and roast at 400F for about 20 min, or until the sweet potatoes start to turn crispy.

Prepare the Black Bean and Corn Taco Filling

  1. Meanwhile, Prepare the Black Bean and Corn Taco Filling (limit extra water so it’s not soupy).
  2. Add all the ingredients, except the water, to a medium pot. (If you’re doubling the recipe, use a large 5-6 quart Dutch oven).
  3. Add enough water JUST to be able to see a water line, but not above the vegetables.(The water assists in cooking down the vegetables, but you don’t want this to be soupy).
  4. Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
  5. Serve warm with desired toppings and enjoy!

Prepare the Red Enchilada Sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Add flour and stirring occasionally, cook for one minute.
  3. Add the tomato paste, 2 Tbsp chili powder and the remaining spices. Stir well.
  4. Very slowly add the water or stock, stirring constantly.
  5. Bring the sauce to a simmer and the sauce will thicken slightly.
  6. Taste and add additional chili powder, if more heat is desired.
  7. Add the vinegar and serve warm!

Assemble the Enchiladas

  1. When the sweet potatoes are cooked and the black bean and corn taco filling is ready, you can assemble the tacos.
  2. Take about ¼ cup of red enchilada sauce and smear it on the bottom of a 9”x13” glass baking dish.
  3. Drain the excess liquid from the taco filling. In a large bowl, combine the filling with the sweet potatoes and stir gently to combine.
  4. Measure about 1/3 to 1/2 cup filling into a tortilla, wrap snugly and place at one end of the baking dish. Repeat this process with the remaining filling and tortillas so that you’ve made 12 enchiladas. You may have to use another pan, or you can gently press the enchiladas together to get them all to fit.
  5. Top the enchiladas with the remaining red enchilada sauce and bake in the oven at 400F for about 15 minutes, or until everything is warmed through.
  6. Top with optional toppings and serve warm.