Smoky and spicy, these enchiladas are the perfect combination of textures and flavors with mashed sweet potatoes and spices, red bell peppers, canned black beans, and lots of fresh cilantro, topped with cheese and baked to bubbly perfection. These are so tasty and hearty and warm and flavorful and everything that you love about comfort food, but are both vegetarian and really healthy! They’re the perfect thing if you’re a meat-lover trying to eat more plants, or for a “Meatless Monday” recipe. The recipe makes a ton, so we always eat leftovers for lunch throughout the week. Plus, you can easily adapt them to be both gluten-free or vegan, if that’s your thing.
What makes these enchiladas healthy?
For one thing, all the vegetables are steamed, instead of boiled or sautéed. Did you know that when you boil vegetables in water, approximately 20% of the nutrients are lost in the water? Steaming cooks vegetables just as well as boiling without the loss of nutrients. Plus, unlike sautéing or roasting the vegetables, no extra oil is needed to ensure it doesn’t stick to the pan. I use a steamer basket – I love that you just stick it in any pot you have and it conforms to the size. But you can use any steamer you want. For another thing, sweet potatoes and black beans are two of the most nutrient-packed, beneficial foods you can eat. Praised for their high levels of beta carotene and vitamins A and B, sweet potatoes are a much healthier alternative to a normal potato. Black beans are high in both protein and fiber, a rarity in legumes and vegetables.
How to make sweet potato black bean enchiladas
Can I make them gluten-free?
Yes! Just substitute the flour tortillas for corn. I recommend toasting the corn tortillas first, so they are easier to roll up without crumbling, and so they hold up better when baking.
How do I make these enchiladas vegan?
Easy peasy. Just substitute your favorite vegan melting cheese substitute for the Monterey jack cheese. You can also just omit the cheese, if you prefer.
Tips and tricks
I like to warm my flour tortillas in the microwave, wrapped in a damp paper towel, for about 30 seconds or so before filling them. This makes them a little more malleable, so they’re easier to stuff really full without them breaking. You can make these enchiladas spicier by adding a diced jalapeño pepper to the vegetables in the steamer basket, or adding some cayenne pepper to the filling. If you don’t like cilantro, just leave it out! Or you can add some lime zest/juice in the filling mixture for a little extra bright flavor. Serve the leftovers for brunch with a poached egg and sliced avocado on top. YUM.
Other Enchilada Recipes
For a non-vegetarian enchilada recipe, try these turkey enchiladas with black beans and corn, these easy chicken enchiladas, or these chicken enchiladas verdes with spinach. For another vegetarian option, try these vegetarian enchiladas verdes. Don’t like rolling up enchiladas? Try this chicken and corn enchilada casserole or this Mexican lasagna instead.
Need a side? Try Black Beans and Rice, homemade refried beans, or this Roasted Mexican Zucchini. Check out all my make-ahead/freezer meals, too. Did you make this sweet potato and black bean enchiladas recipe? Please click the stars below to comment and Rate this Recipe!
