Delicious Bean & Sweet Potato Enchiladas Recipe
Delicious Bean & Sweet Potato Enchiladas Recipe
Are you ready to try a vegetarian twist on classic enchiladas? Our Delicious Bean & Sweet Potato Enchiladas with Cilantro-Orange Crema is a must-try. It’s a dish that will quickly become a family favorite. With an average rating of 4.67 out of 5 and over 1,200 comments, it’s a hit for anyone looking for a tasty, healthy Mexican meal.
Key Takeaways
- Vegetarian enchiladas filled with a creamy, savory sweet potato and black bean filling
- Topped with an easy homemade salsa verde sauce and a refreshing cilantro-orange crema
- Yields 10 enchiladas, enough for about 5 servings, and takes just 50 minutes to prepare
- Packed with nutrients, including vitamins A and C, fiber, and protein
- Versatile recipe with dairy-free and vegan options available
Savory Sweet Potato and Black Bean Filling
This enchilada filling mixes roasted sweet potatoes, seasoned black beans, Monterey Jack cheese, and tangy feta cheese. The sweet potatoes roast in the oven until tender and caramelized, adding sweetness. Black beans get seasoned with cumin, chili powder, and spices, adding bold Tex-Mex flavors.
Roasted Sweet Potatoes
To make the roasted sweet potatoes, toss cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast until tender and slightly crispy. Their sweetness goes well with the savory black beans and melted cheeses.
Seasoned Black Beans
The black beans are a great match for the sweet potatoes. Rinse and drain the beans, then sauté them with onions, garlic, and spices. This seasoning turns the black beans into a flavorful, protein-rich part of the filling.
Monterey Jack and Feta Cheese
Monterey Jack and feta cheese add creaminess and tang to the filling. Monterey Jack melts well, while feta’s salty, tangy flavor adds a nice contrast. Together, these cheeses make the filling delicious and satisfying.
| Ingredient | Amount |
|---|---|
|
Sweet Potatoes |
4 medium |
|
Olive Oil |
1 tablespoon |
|
Onion, chopped |
1/2 cup |
|
Red Bell Pepper |
1 |
|
Black Beans, canned |
15 oz can |
|
Fresh or Frozen Corn |
1/2 cup |
|
Garlic, minced |
2 cloves |
|
Lime Juice |
1 tablespoon |
|
Kosher Salt and Black Pepper |
To taste |
|
Monterey Jack Cheese, shredded |
As needed |
|
Feta Cheese, crumbled |
As needed |
Monterey Jack and Feta Cheese
This enchilada filling is a tasty vegetarian option with sweet potatoes, black beans, and melted cheeses. The mix of textures and flavors makes it perfect for any Tex-Mex meal.
Easy Homemade Salsa Verde Sauce
No bean and sweet potato enchilada dish is complete without salsa verde sauce. This tangy, slightly spicy green sauce is perfect for the sweet and savory flavors of the enchilada filling. You can make your own salsa verde or pick a high-quality store-bought one. Either way, this sauce will make your Mexican cuisine and Tex-Mex meal even better.
Making salsa verde at home is easy and lets you pick the ingredients. Just roast poblano peppers or jalapeños, onions, and garlic. Then, blend them with fresh cilantro, lime juice, and a bit of honey for sweetness. This makes a vibrant, flavor-packed sauce that will make your taste buds happy.
If you want to buy salsa verde, choose one with natural ingredients. Stay away from sauces with too much sodium or preservatives. They can mask the enchiladas’ flavors. A mild to medium spice level is best, letting the dish’s other flavors stand out.
| Ingredient | Nutrition Facts |
|---|---|
|
Sweet Potatoes |
100 calories, 0g fat per medium potato
|
|
Poblano Peppers |
48 calories per medium pepper
|
|
Black Beans |
15g protein, 15g fiber per 1-cup serving
|
|
Red Onion |
Low in calories, good source of Vitamin C
|
|
Salsa Verde |
15 calories per serving, fiber, niacin, potassium, magnesium |
Choosing a homemade or store-bought salsa verde will take your bean and sweet potato enchiladas to new heights. This sauce brings together Mexican cuisine and Tex-Mex flavors. Enjoy the mix of sweet, savory, and slightly spicy tastes in every bite.
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Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema:
Assembling the enchiladas is a fun process. It combines the savory sweet potato and black bean filling with soft tortillas. Start by putting a big scoop of the filling on each tortilla. Then, roll them up and put them seam-side down in a baking dish.
Warm Tortilla Wrapping Technique
For great enchiladas, use warm tortillas. Here’s how to make them warm:
- Preheat your oven to 350°F (175°C).
- Topped with an easy homemade salsa verde sauce and a refreshing cilantro-orange crema
- Carefully remove the warm tortillas from the oven, and get ready to start assembling your enchiladas.
Baking for Perfection
After assembling, bake the enchiladas until they’re golden and bubbly. Put the rolled enchiladas in a dish and cover them with salsa verde sauce and Monterey Jack cheese. Bake for 25-35 minutes, until the sauce bubbles and the cheese melts and browns a bit.
Finish with a drizzle of cilantro-orange crema. This adds a bright and creamy touch to the dish. The warm enchiladas and cool crema make a great combination.
Create an image of the step-by-step assembly of bean and sweet potato enchiladas with cilantro-orange crema. Show the layers of tortillas, beans, sweet potatoes, and cheese being stacked on top of each other. Use vibrant colors to showcase the ingredients and a top-down perspective to give a clear view of each layer. Add a dollop of crema on top of the enchiladas for a finishing touch.
Versatile Vegetarian Enchilada Variations
The bean and sweet potato enchiladas can be made to fit many diets. If you want a dairy-free or vegan option, just leave out the Monterey Jack and feta cheese. Use a plant-based sour cream instead of the regular crema.
Dairy-Free and Vegan Options
For a dairy-free version, don’t use cheese in the filling. Use a dairy-free substitute like cashew-based sour cream or coconut yogurt for the topping. If you want a vegan enchilada, swap the cheese and sour cream with plant-based options. The filling with sweet potatoes and black beans is already dairy-free, perfect for vegans.
You can add more veggies like broccoli, cauliflower, or spinach to the filling. These will make the enchiladas more nutritious and add different textures and tastes.
No matter your diet, these vegetarian enchiladas can be made to fit your needs. With a few easy changes, you can enjoy this tasty Mexican dish that matches your health goals.
Create an image of a colorful plate of veggie-filled enchiladas, highlighting the savory black beans and sweet potato filling. The enchiladas are topped with a zesty tomato sauce and a vibrant sprinkle of fresh cilantro. The plate is surrounded by sliced avocados, lime wedges, and a small dish of sour cream for dipping. The background should have a rustic, Southwestern feel to tie in with the theme of the dish.
Make-Ahead and Freezer-Friendly Tips
These bean and sweet potato enchiladas are super versatile. You can make the filling ahead and keep it in the fridge for up to 2 days. This is great for quick meals on busy nights.
You can also freeze the enchiladas without the sauce and cheese for 2-3 months. Just thaw them in the fridge overnight before baking. This make-ahead and freezer-friendly trick is a big help, letting you enjoy these tasty veggie-packed enchiladas whenever you want.
The enchilada sauce can be made early and stored in the fridge too. This makes putting the enchiladas together even easier. Using these time-saving tips means you can have a yummy, meal prep-friendly dish ready fast.
A woman wearing an apron stands in front of a countertop covered with prepped ingredients, including diced sweet potatoes, black beans, grated cheese, and enchilada sauce. She smiles as she wraps up enchiladas in foil trays, ready to be stored in the freezer for later use. The kitchen is well-lit and organized, with pots and pans hanging on the wall behind her and a potted plant on the windowsill. Looking to start your meal prep early or need a freezer-friendly meal for later? These bean and sweet potato enchiladas are ideal. With some planning, you can enjoy this fulfilling vegetarian dish anytime, without the stress of making it from scratch every time.
Serving Suggestions and Garnishes
Once your Bean and Sweet Potato Enchiladas are hot and fresh, it’s time to garnish and serve. Top them with fresh cilantro and red onion for the best look and taste. The cilantro’s green and the onion’s purple-pink add a nice contrast.
Don’t forget a cool sour cream drizzle. It balances the enchilada’s richness and adds a silky texture. Serve it on top or on the side for extra flavor.
These garnishes – cilantro, red onion, and sour cream – take your enchiladas from home cooking to a fancy dish. They boost the taste and make the enchiladas look amazing. Your family and guests will love them.
Create an image of a small dollop of creamy white sour cream and a small sprinkle of chopped green cilantro leaves stacked on top of one another, nestled against the edge of a vibrant red ceramic plate filled with piping hot and generously filled bean and sweet potato enchiladas, surrounded by a colorful array of diced fresh tomato, shredded lettuce, and sliced avocado. The sour cream should appear cool and velvety smooth, while the cilantro exudes a vibrant and invigorating freshness. The plate should be positioned against a rustic wooden table, with shafts of natural light streaming in from the left side of the image, casting warm shadows across the scene.
| Garnish | Purpose | Impact |
|---|---|---|
|
Fresh Cilantro |
Adds a bright, herbal flavor and vibrant green color |
Enhances the overall taste and visual appeal of the dish |
|
Red Onion |
Provides a tangy, crunchy contrast to the soft enchiladas |
Adds texture and a pop of color to the presentation |
|
Sour Cream |
Offers a cool, creamy element to balance the warmth of the enchiladas |
Adds a luxurious, indulgent touch to the overall dish |
With these simple garnishes, your Bean and Sweet Potato Enchiladas will taste and look amazing. Enjoy the mix of fresh herbs, colorful veggies, and creamy sour cream for a great meal.
Conclusion
This vegetarian Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema recipe is a delightful dish. It’s perfect for meatless meals. The mix of roasted sweet potatoes, seasoned black beans, and melted cheese makes a tasty enchilada filling.
This recipe is great for busy weeknights or special events because you can make it ahead or freeze it. It uses 2 large sweet potatoes, 4 Tortilla Land corn tortillas, and 1 can of black beans. Plus, it calls for fresh ingredients like red onion, cilantro, and avocado.
If you’re a home chef or new to meatless cooking, this recipe will quickly become a favorite. It offers vibrant flavors and satisfying textures. This dish is wholesome and loved by many.
FAQ
It takes about 1 hour and 20 minutes to make the recipe from start to finish.
This recipe makes 10 enchiladas, perfect for 5 servings.
The filling includes roasted sweet potatoes, seasoned black beans, Monterey Jack cheese, and crumbled feta cheese.
The enchiladas are topped with a tasty salsa verde sauce. You can either make it at home or buy it.
For a dairy-free or vegan option, skip the cheese. Use plant-based sour cream for the filling and topping. You can also add more veggies to the filling for extra nutrition and taste.
Yes, you can make the enchilada filling ahead and keep it in the fridge for up to 2 days. The sauce can also be prepared early and stored in the fridge.
Serve the enchiladas hot with fresh cilantro, red onion, and a dollop of creamy sour cream.