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vegetarian enchiladas plated beans rice and salad
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4.82 from 11 votes

Sweet Potato Black Bean Vegetarian Enchiladas

Bold flavored ingredients and seasonings are packed in these vegetarian enchiladas to bring you the most flavorful bite. Served with vegetarian refried bean, Spanish rice, and a fresh salad to bring you a complete dish. Sweet potato and black bean vegetarian enchiladas....you've never had it this good.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: vegetarian
Keyword: black beans, sweet potatoes, tortillas, Vegetarian, vegetarian enchiladas, vegetarian meals
Servings: 10
Author: Oven Struck

Ingredients

  • 2 medium sweet potatoes - peeled and cubed
  • 1 large red pepper - diced
  • 1 large onion - sliced in halves
  • 1 tablespoon extra virgin olive oil
  • 1 14.5 ounces can of black beans - drained
  • 1 tablespoon dried parsley + 1 tablespoon to top enchiladas
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 10 - 8 " flour tortillas
  • 1 20.5 ounces can of red enchilada sauce vegetarian
  • 2 cups sharp cheddar cheese
  • 1 8- ounce package of Cotija cheese
  • 1 bunch cilantro

Instructions

  • Peel your sweet potato and dice. Dice red pepper and onion to a similar size. Drain beans of their liquid.
  • Add olive oil to skillet and heat through. Add onions and cook for five minutes. Add sweet potato, bell pepper, and all seasonings. Stir and cover for 10 minutes until sweet potato is cooked through.
  • Once the sweet potato is cooked, add black beans to filling mixture and warm through.
  • Prepare a 9x13 glass baking dish with one cup of enchilada sauce thinly spread on the bottom.
  • Place approximately 3/4 cup of filling mixture into each tortilla. Roll tortilla into enchilada and place side by side into the baking dish. Once the dish is filled, spoon additional enchilada sauce on top along with cheddar cheese, cotija cheese, and dried parsley.
  • Bake in 350-degree oven for 20 minutes until cheese is melted and enchiladas are warmed through entirely.
  • Serve with vegetarian refried beans, Spanish rice, and salad.
  • Enjoy!