Black Bean And Sweet Potato Enchilada
These Black Bean and Sweet Potato Enchiladas are seriously so yummy! The cool thing about this recipe is that it is vegetarian friendly! You don't even miss the meat! The beans, sweet potato and feta cheese all compliment each other so well and the flavor is absolutely delicious! I make mine with homemade enchilada sauce to make this recipe even better! Make it with me!
This recipe is adapted from one of my favorite Food Network cooks, Semi Homemade with Sandra Lee. I used to love her as a kid! I loved how her curtains always matched her dishes, and she was so pretty and perfect to watch. Now that I am older and more into cooking than before, I realize the semi homemade method is not my favorite cooking method. Sandra used canned sweet potatoes, canned enchilada sauce, and canned beans. If you look at my recipe, I have used homemade methods for all three ingredients! I love you Sandra, but I am not about to eat canned sweet potatoes ;)
I love that this recipe is vegetarian. It is very healthy and a positive thing to cut meat out of at least a few meals a week. This recipe is great because it still leaves you feeling full and satisfied, with a full serving of protein still from the beans. If this recipe sounds weird to you, I challenge you to try it out! I promise it is delicious!!
Black Bean and Sweet Potato Enchiladas
Yields 6-8 servings
8 flour tortillas
3 sweet potato, peeled and chopped
2 cups black beans (canned or homemade using the Instant Pot Method! See below)
1 cup feta cheese
2 cups homemade enchilada sauce
1 1/2 cups shredded cheddar cheese
1/2 cup cilantro, garnish
Start by baking the sweet potatoes in the panggangan at 400 degrees until soft, about 40 minutes.
If using Instant Pot Homemade Black Bean method, see below.
Prepare enchilada sauce by mixing all ingredients together in a blender.
Preheat panggangan to 350.
Assemble the Enchiladas. Place 1/3 cup black beans, 2 tablespoons sweet potatoes, 1 tablespoon feta cheese, and 2 tablespoons enchilada sauce in tortilla. Roll tightly and place, seam side down, in a prepared baking dish. Repeat to make 8 enchiladas. Top with remaining enchilada sauce and shredded cheddar cheese. Bake enchiladas in preheated panggangan for 40-45 minutes or until heated through. Finish with cilantro garnish.
Instant Pot Black Beans
2 cups dry black beans (rinsed)
4 cups water
1 1/2 Tbsp chicken bouillon
2 Tbsp dehydrated onion flakes
7 garlic cloves, peeled or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
2 teaspoons red wine vinegar
Add all ingredients to the Instant Pot except the red wine vinegar.
Cover and turn the valve to sealing. Press manual and push the timer to 23 minutes.
When the timer beeps let the pressure release naturally for 10 minutes or so.
Remove the lid and add in some red wine vinegar to taste.
Homemade Enchilada Sauce
1/2 cup diced onion
2 tablespoons olive oil
1/2 teaspoon cumin
1 tablespoon flour
1 can tomato sauce
1 can of water (use empty tomato sauce can)
2 teaspoons chili powder
1 teaspoon garlic salt
1/4 teaspoon oregano
Place all of the ingredients into a blender or food processor and blend until smooth.
Print this recipe for Black Bean and Sweet Potato Enchiladas here!
Add all ingredients to the Instant Pot except the red wine vinegar.
Cover and turn the valve to sealing. Press manual and push the timer to 23 minutes.
When the timer beeps let the pressure release naturally for 10 minutes or so.
Remove the lid and add in some red wine vinegar to taste.
Homemade Enchilada Sauce
1/2 cup diced onion
2 tablespoons olive oil
1/2 teaspoon cumin
1 tablespoon flour
1 can tomato sauce
1 can of water (use empty tomato sauce can)
2 teaspoons chili powder
1 teaspoon garlic salt
1/4 teaspoon oregano
Place all of the ingredients into a blender or food processor and blend until smooth.
Print this recipe for Black Bean and Sweet Potato Enchiladas here!
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