Sweet Potato Black Bean Enchiladas covered in a smoky red chili sauce – a delicious dinner recipe that’s a must try!
Gluten Free Sweet Potato Black Bean Enchiladas covered with a smoky red chili sauce and gooey cheese. Simple ingredients and lots of flavor make these black bean enchiladas a must try dinner recipe!
Guys my tex-mex obsession has reached a whole new level after making these Enchiladas.
Now. Normally I’m not an enchilada girl. Give me a taco and I’m happy.
To be honest. I think my “enchilada lack luster” is more out of laziness than anything else. I don’t like rolling the filling up. Somehow I always end up breaking the tortilla mid roll and the filling starts to come out and then I’m left just frustrated.
Plus, I don’t know about you, but I can never seem to get a good “clean cut” when taking the enchiladas out of the pan. I usually end up with half of another enchilada attached and it just looks messy. I’d almost be better off just layering the thing and making an enchilada casserole. Ya know.
Even though they are a pain the tush to make AND cut, they sure are pretty tasty!
I mean come on. Anything covered in sauce and cheese is going to be a winner! Don’t you think.
Most of the time I’m a chicken enchilada kinda girl, but today we are going vegetarian.
I figured you’d be ok with that because I know you guys loved my Sweet Potato Black Bean Burrito Bowls so much. I thought I’d stick with the same flavors and make it “enchilada style.”
What I love about these Sweet Potato Black Bean Enchiladas is how the spices used in the black bean mixture warm everything up. Cumin, Smoked Paprika and Chili Powder really elevate this dish.
I could eat the filling plain, and totally did, it’s that good.
But alas… these are after all enchiladas.
So I rolled all that yummy filling up and placed them in my baking dish.
Most authentic enchiladas are made with corn tortillas. However, if you’re not a fan, you could definitely use whole wheat or flour tortillas. (it just wouldn’t make these gluten free anymore) Corn tortillas have a tendency to break when you’re rolling them. But if you warm them up in the oven or microwave beforehand they become more pliable and willing to roll with ya. 🙂
Now. On to the sauce. Usually when I’m making enchiladas with a red chili sauce I use Old El Paso brand. However, I was walking through the grocery store and saw a new brand, Frontera.
It’s made by Rick Bayless, who is the Mexican Food king and owns Frontera Grill based in Chicago. The packaging was attractive and the ingredients were “real ingredients” so I snagged two.
Ya’ll this enchilada sauce is legit! I HIGHLY recommend getting it if it’s in your grocery store. I also saw it in target the other day. Buy it! Use it. Love it!
And enjoy these Sweet Potato Black Bean Enchiladas covered in it! You won’t miss the meat one bit in these enchiladas. I guarantee they’ll be a hit with the family and you probably won’t end up with leftovers! In fact, you may want to make a double batch. Just saying!
Bon Appetit friends!Print
Gluten Free Sweet Potato Black Bean Enchiladas covered in a smoky red chili sauce and gooey cheese. Simple ingredients and lots of flavor make these black bean enchiladas a must try dinner recipe!
- 1 tablespoon grape seed oil
- 1 cup diced yellow onion
- 2 garlic cloves, minced
- 2 cups diced sweet potatoes
- 14 oz. can low sodium black beans
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- salt to taste
- 1/4 cup chopped cilantro
- 8 oz. red enchilada sauce
- 10 corn tortillas
- 1/2 cup shredded Monterrey jack cheese
- Preheat oven to 400 degrees F.
- In the meantime, heat a medium skillet to medium high heat.
- Add grape seed oil to the pan. Then add in onions, saute until they are translucent. About 2-3 minutes. Next add in garlic cloves and saute for 30 seconds.
- Add in the sweet potatoes and saute until fork tender, stirring throughout, about 7-10 minutes.
- Next add in the black beans, cumin, smoked paprika, chili powder, salt to taste and cilantro. Stir everything together and cook for 2-3 minutes.
- Remove from heat and let sit.
- In the meantime, to an 8×8 baking dish add 2 tablespoons of enchilada sauce and spread out on the bottom. Set aside.
- Wrap corn tortillas in a wet paper towel and warm in microwave for 1-2 minutes.
- Place 2-3 tablespoons of sweet potato black bean mixture in one end of a corn tortilla. Gently roll and place seam side down in the prepared baking dish.
- Repeat process until mixture is gone.
- Pour remaining enchilada sauce over the prepared enchiladas. Cover with shredded monterrey jack cheese.
- Place in the oven and bake uncovered for 15 minutes.
- Remove from oven and top with desired toppings. (I used greek yogurt, avocado, japaleño and fresh cilantro)
- Serving Size: 2 enchiladas
- Calories: 295
- Sugar: 7 g
- Sodium: 581 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 51 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 3 mg
Keywords: easy enchiladas recipe, easy Mexican recipe, gluten free, vegetarian, black bean enchiladas, mexican food, sweet potato dinner recipe
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