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!
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.
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
- 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 9x13 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!
Nutrition
Serving: 1enchiladaCalories: 214kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 863mgPotassium: 284mgFiber: 4gSugar: 7gVitamin A: 9958IUVitamin C: 4mgCalcium: 155mgIron: 2mg