Sweet Potato & Black Bean Enchiladas: Officially “Carnivore Approved.”
These deliciously satisfying vegetarian Sweet Potato & Black Bean are so good you won’t even miss the meat! {Bonus: they’re gluten-free and vegan-friendly.}
When I made these Sweet Potato & Black Bean Enchiladas for the first time a few months ago, the most surprising reaction I got from the family was, “they taste really meaty!” They didn’t mean it in the “Oh, I can taste the fake meat in this” (p.s. it doesn’t have any) sort of way either; but rather in the, “Hey, this might be vegetarian, but it still has a really satisfying body and texture” sort of way. In other words, they really liked it.
Sweet Potato & Black Bean Enchiladas
Ingredients
- 2 Tablespoons coconut oil or olive oil
- 1 large sweet onion chopped
- 1 large orange-fleshed sweet potato i.e., yam cubed 1/4" (about 1 lb)
- 1 15 oz. can black beans drained and rinsed
- 1 4 oz can chopped green chilis
- 2 cloves garlic minced
- 3/4 teaspoon cumin
- 1/2 teaspoon curry
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1/4 cup sour cream
- 24 small corn tortillas
- 3 cups enchilada sauce divided
- 1 cup grated cheddar cheese about 3 oz.
- Fresh Cilantro for garnish
Instructions
- In a large skillet over medium-high heat, saute chopped onion in coconut oil until translucent. Add yam and black beans and saute until tender. Add green chilis, garlic, and seasonings and cooked for 2-3 minute more.
- Remove from heat and stir in sour cream.
- Steam tortillas by putting them in a tortilla warmer or wrapping them in a kitchen towel and heating them on high in the microwave for about a minute.
- Put about 2 tablespoons of filling in the middle of each tortilla and fold over. Arrange in a large casserole dish.
- Pour about 2 cups of sauce over top and spread evenly. Sprinkle with grated cheese.
- Bake at 350° F for 30 minutes or until cheese is melted and everything is bubbly.
- Garnish with fresh cilantro and serve warm, with remaining enchilada sauce on the side.
Notes
A few more great things about this meal:
- You can prep it way ahead of time if you need to, and then just pull it from the fridge when you are ready to bake it. (Be sure to add about 15 minutes to the cooking time if it’s going into the oven cold from the fridge.)
- It makes a great potluck dish because it travels well, has a long “open-air” life, and tastes great hot or cool.
- The leftovers are amazing served with a poached or fried egg on top for breakfast.
- BEST OF ALL: It only takes about 30 minutes to prepare, start to finish, and another 30 minutes in the oven. So you can have dinner on the table in an hour, with time in between to put your feet up and watch Firefly reruns. Or whatever it is you do.
Note: I like to make my enchiladas on the drier side, and then serve some warm homemade enchilada sauce on the side. If you prefer yours very wet, then go ahead and use all 3 cups of the enchilada sauce when you prepare them. Also, if you have leftover filling, it makes a great omelette filling for breakfast the next morning!
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your support!
