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–+ servings
sweet potato black bean enchiladas with cilantro greens on top in a dark pan over a white cloth
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Black Bean and Sweet Potato Enchiladas

The meatless Monday recipe you will want to make as soon as possible! Get more plants in your meals and enjoy the incredible zesty flavor.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 461kcal
Author Jessi Holden, MS, RDN

Ingredients

  • 16 oz jar of salsa Roasted verde from Aldi or 16 oz of your favorite brand
  • 1 can black beans, drained and rinsed go low sodium or no salt added
  • 1 cup Colby or monteray jack cheese, shredded and divided reserve about 1/4 cup for top
  • ½ cup feta, crumbled
  • 3 sweet potatoes, roasted and chopped
  • ½ cup pumpkin, puree use your left over pumpkin puree in a chili, smoothie or overnight oats
  • 1 jalapeno, minced
  • ½ tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 tbsp avocado or canola oil
  • 12 white corn fajita size tortillas can sub flour or wheat

Instructions

  • Preheat the oven to 425 and peel and chop the sweet potatoes
  • Toss potatoes with about 1 tbsp oil and spread on a sheet pan. Roast for 15-20 minutes (turn/mix them half way through)
  • While the potatoes cook, combine all other ingredients in a bowl except for 1/4 cup of the shredded cheese and 1/2 cup of the salsa.
  • When potatoes are done, add them to your mixture.
  • Fill tortillas and layer them into a greased (cooking spray) 9x13 baking pan. You should be able to fit eight in one row and another four horizontally to fill in the rest of the pan. If you have a bit of your mixture left over, spread it over the top.
  • Sprinkle the top with the reserved shredded cheese and pour the reserved salsa across the top evenly as well.
  • Bake at 425 for 15-20 minutes or long enough for the cheese to melt and bubble.
  • Serve and enjoy with your favorite enchilada toppings like sour cream, plain Greek yogurt, more salsa, avocado, or cilantro.

Notes

Did you make this recipe? Send me a photo or better yet, leave a review and give it a rating! Show me how it turned out on Instagram @The.Kitchen.Invitation

Nutrition

Serving: 2enchiladas | Calories: 461kcal | Carbohydrates: 66g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 1183mg | Potassium: 945mg | Fiber: 12g | Sugar: 11g | Vitamin A: 20083IU | Vitamin C: 11mg | Calcium: 322mg | Iron: 3mg