Sweet Potato Black Bean Enchilada | Meatless Vegetarian Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Dice 2 large sweet potatoes and place them in a large mixing bowl.

Preheat the oven to 450°F.

Add 1/3 cup light olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon coarse kosher salt, and freshly cracked black pepper to the sweet potatoes. Toss to coat evenly.

Spread the potatoes on a large baking sheet lined with foil in an even layer and bake for 10 minutes.

After 10 minutes, toss the potatoes and return them to the oven for another 10 minutes.

While the potatoes are baking, dice 2 medium onions.

After 20 minutes total baking time, add the potatoes back to the oven for 5 more minutes, for a total of 25 minutes, until golden brown. Set aside to cool.

Mince 10 cloves of garlic using a microplane or cheese grater.

In a large skillet or sauté pan, heat 2 tablespoons of oil and add the diced onions and minced garlic. Sauté for 7 to 10 minutes until the onions are translucent.

Grate 1 cup of cheddar cheese and 1/2 cup of Swiss cheese.

Add 1 can of drained black beans, the roasted sweet potatoes, and the juice of 1 lime to the skillet. Stir to combine.

Season the mixture with 3 tablespoons of cumin, 2 teaspoons of chili powder, and 1/2 teaspoon of coarse kosher salt. Fold everything together and taste for seasoning.

Line a 9x13 pan with foil and oil the pan to prevent sticking.

Take 12 tortillas (only 10 are used) and fold them gently in half, lining them up in the pan to fill them easily.

Fill each tortilla with the mixture, rolling them up with the seam side down in the pan. If you have leftover filling, spread it over the top of the enchiladas.

Pour 8 oz of enchilada sauce over the filled tortillas and sprinkle with the grated cheese.

Bake the enchiladas at 350°F for 25 to 35 minutes until heated through and the cheese is melted.

Serve the enchiladas with a fresh lime slice, sour cream, and fresh cilantro.

Cooking Techniques

Equipment Needed

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Allergens