Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas with homemade pumpkin enchilada sauce! This vegetarian recipe is a MUST for fall. Healthy and delicious!
Fall enchiladas! You know I’m crazy about enchiladas. I make them all the time, especially now that the weather is getting colder and I’m in the mood for more comfy and cozy dinners.
They’re my go-to casserole kinda meal. I love making them for new mamas, as a freezer meal and on nights when I want something fancy but don’t want to put in a ton of work.
Enchiladas are also one of BL and Van’s favorite meals, so it feels like I’m doing everyone a favor when I make a big tray.
While my fajita enchiladas are one of my go-to recipes, I wanted a fall-inspired dish that was just as hearty, but more seasonally appropriate. And so, my sweet potato & black bean enchiladas were born!
The key to AH-MAZING enchiladas is making your own sauce. I promise it’s not as difficult as it sounds and it elevates the dish so much that I really don’t recommend skipping it. I’ve tried lots of canned enchilada sauces and none of them hold a candle to making your own.
I took my go-to sauce and added in canned pumpkin! The pumpkin adds so much creamy texture and subtle squash flavor, it’s the perfect compliment to these sweet potato and black bean enchiladas.
From there, it’s all about the toppings. I choose to use real cheese for these as BL isn’t a fan of dairy-alternatives and I wanted to make something that the whole family would love. If you want to skip the dairy, then I’d recommend a shredded cheddar option; I like Daiya but there are so many brands on the market these days, just pick your favorite!
These enchiladas also taste great with a drizzle of sour cream on top; I think the cooling cream pairs perfectly with the slightly spicy sauce and then meaty textured filling. I typically take regular sour cream and thin it with either a little water or lime juice; just thin enough to be drizzled on top! Avocado and fresh herbs would also be divine.
Obviously, these enchiladas are black and orange! Which makes them a must for Halloween. I plan on making a tray of these a day before, then warming them up before we give out candy and take Van to a few houses. I know he’s only two, but I think he will get a kick out of going to our friends house and trick-or-treating– even if he has no idea what that means!
Enjoy!
If you make this recipe, come back and rate it and review in the comments below.
Sweet Potato and Black Bean Enchiladas
Equipment
Ingredients
Pumpkin Enchilada Sauce
- 1 cup pumpkin puree
- 2 cups vegetable broth
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1 pinch nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 chipotle pepper in adobo sauce with 1 teaspoon sauce, can add more, depending on preference
Sweet Potato and Black Bean Enchilada Filling
- 1 tablespoon olive oil
- 2 cups diced sweet potatoes
- 1 cup diced white onion
- 1 15 ounce can black beans, drained and rinsed
- 1 4 ounce can green chilis
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 cup chopped cilantro, plus more for garnish
For assembling
- 8 tortillas
- 3/4 cup shredded cheddar cheese, vegan works!
Instructions
- Preheat the oven to 350 degrees F.Â
Make the Enchilada Sauce
- Place all of the ingredients for the sauce in a blender and puree until creamy. Season to taste, adding more salt/chipotle peppers/pumpkin as desired. Set aside.
Make the sweet potato and black bean enchilada filling
- Â Heat the olive oil in a large skillet over medium heat. Add the onion and sweet potatoes and cook, stirring often, until just softened, about 10-15 minutes. If the potatoes are sticking too much to the pan, add in a splash of water to loosen them.
- Add in all of the remaining ingredients except for the cilantro and cook until warm, another 3-4 minutes. Stir in 1/4 cup of the enchilada sauce and 1/4 cup shredded cheese and stir until cheese is melted into the filling. Season to taste and stir in the cilantro.
Assemble
- Place a thin layer of sauce in the base of a 9×13 casserole dish. Spread a few spoons of the filling into a tortilla, then tightly roll. Place seam down in the prepared casserole dish, then repeat with the rest of the filling/tortillas. Cover with the rest of the sauce and sprinkle with the remaining cheese.
- Lightly tent the enchiladas with foil, then place in the oven for 20 minutes. Remove the foil and let cook another 5 minutes until the cheese is bubbly. Remove from oven, let sit for 5 minutes then serve!