Description
These Black Bean Enchiladas are packed with flavor and made with simple ingredients like black beans and sweet potatoes. Perfect for a quick, homemade meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup vegetable stock
- 2 cloves garlic minced
- 15 ounces black beans drained and rinsed
- 1 sweet potato cooked and diced
- 4.5 ounces diced green chiles undrained
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 corn tortillas
- 2 cups shredded colby jack cheese
Instructions
- Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray and set aside.
- In a large skillet for the enchilada sauce, heat olive oil over medium heat. Add diced onion and kosher salt, sauté until the onion is translucent, about 5 minutes.
- Stir chili powder and cumin into the onion, cooking for about thirty seconds. Stir in the all-purpose flour, then slowly whisk in vegetable stock. Add tomato sauce and minced garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Transfer the enchilada sauce to a blender and blend until smooth (optional). Pour 1/2 cup into the bottom of the prepared baking dish. Add the rest of the enchilada sauce back to the skillet.
- In a large bowl, combine black beans, sweet potatoes, salt, pepper, chiles, chili powder, cumin, garlic, and 1 cup of cheese.
- Dip each tortilla in the enchilada sauce, add 1/4 cup of the black bean filling, roll and place seam side down in the baking dish. Repeat with all tortillas, then pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20 minutes, or until the cheese is bubbly.
Notes
Feel free to substitute other types of beans if you prefer.
You can adjust the level of spiciness by adding more or less chili powder.
Using freshly cooked sweet potatoes will enhance the flavor.
Nutrition
- Serving Size: 1 Enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 25mg