Black Bean Enchiladas

5 from 1 vote

Black Bean Enchiladas

Black Bean Enchiladas are the perfect vegetarian dinner that will even win over meat eaters! The combination of our homemade enchilada sauce with the black bean and sweet potato filling, and simple spices is an absolute winner.

Prep Time30

Cook Time20

Total Time50

Servings: servings

Calories: 528kcal

Author: Lisa Longley

Ingredients

Enchilada Sauce (see note 1)

1 tablespoon olive oil
1 small yellow onion diced
1/2 teaspoon kosher salt
2 teaspoons chili powder see note 2
1 1/2 teaspoons cumin
1 tablespoon all purpose flour
15 ounces tomato sauce
1 cup vegetable stock
2 cloves garlic minced

For Enchiladas

15 ounces black beans drained and rinsed
1 sweet potato cooked and diced (see note 3)
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 see note 4

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in vegetable stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
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
Transfer the enchilada sauce to a blender and blend to make 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 you cooked it in.
In a large bowl, combine the black beans, sweet potatoes, salt, pepper, chiles, chili powder, cumin, garlic, and 1 cup of cheese.
15 ounces black beans, 1 sweet potato, 4.5 ounces diced green chiles, 2 garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 cups shredded Colby Jack cheese
Working with one tortilla at a time, dip it in the enchilada sauce. Then add 1/4 cup of the black bean filling. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas. Pour the remaining enchilada sauce over the top, and then top with the remaining cheese.
10 corn tortillas, 2 cups shredded Colby Jack cheese
Bake uncovered for 20 minutes or until the cheese is bubbly.

Video

Notes

You can replace this enchilada sauce recipe with two cups of store-bought sauce.
This recipe is mild. If you would like to make it spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the enchilada sauce. You can also buy hot green chiles instead of mild.
Cooking sweet potatoes: These can be cooked in the microwave (prick it and microwave for 5 minutes, turning halfway through), in the oven (50 minutes at 400 degrees Fahrenheit), or in the slow cooker (washed but not dried and for 3-4 hours on high).
The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself, as it melts significantly better.

Nutrition