Cheesy Vegetable Enchiladas |

Cheesy Vegetable Enchiladas #SundaySupper

Cheesy Vegetable Enchiladas are stuffed with black beans, corn, spinach, made with three cups of cheese and covered in an easy-to-make homemade enchilada sauce. {vegetarian, gluten free}

Cheesy Vegetable Enchiladas |

This recipe for Cheesy Vegetable Enchiladas has been a family favorite for years. From the traditional combination of black beans and corn to the deliciously surprising addition of spinach to the three full cups of shredded cheese that everybody loves, this recipe is always a crowd pleaser. Even better is that it can be made ahead and leftovers reheat well….

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Sweet Potato and Black Bean Enchiladas

Sweet potatoes and black beans are two of my favorite foods, though the thought of combining the two had me wondering.  I like my sweet potatoes plain and my black beans spicy…would they be good together?   When I came across a recipe for Sweet Potato and Black Bean Enchiladas, they looked so good, I had to to give it a try.  And I’m so glad!  Whoever decided to put these two flavors together in a tasty Mexican-inspired dish is pure genius.  The sweetness and spicy pair beautifully in this dish, and the queso fresco rounds everything out quite nicely.

I like that you can make the sauce and/or filling ahead of time, since they are the most labor intensive (by labor, I mean time to stand over the stove…they’re really quite easy).  Assembly is a cinch, and then bake until warmed throughout and the cheese is all bubbly.  This recipe makes a lot, which is a very good thing ~ leftovers heat up perfectly!

Sweet Potato and Black Bean Enchiladas
Yields: 8 servings
  • 1 15 ounce can tomato sauce
  • 1⅓ cups low-sodium vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle chile powder
  • Salt and pepper, to taste
  • 1 tablespoon canola oil
  • 1 small yellow onion, diced (1 cup)
  • 1½ pounds sweet potatoes, peeled and diced (3 cups)
  • 1 15 ounce can diced tomatoes, drained
  • 16 ounces prepared medium salsa
  • 3 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • ½ cup vegetable broth (or water)
  • 15 ounce can black beans, rinsed and drained
  • 1 teaspoon cinnamon
  • 10 ounce round queso fresco, divided
  • Cooking spray
  • Cooking spray for baking dish
  • 16 16-inch corn tortillas warmed
  • 2 limes, cut into wedges
  • 1 avocado sliced (optional)
  • Sour cream (optional)
  • Cilantro (optional)
  1. Make sauce: Whisk all ingredients in a medium saucepan over medium heat and bring to a simmer, stirring occasionally. Simmer until slightly thickened (about 3 to 4 minutes) and then remove from heat.
  2. Make filling: In a large saucepan, heat oil over medium heat. Add onion and saute until softened (about 5 minutes).
  3. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and broth. Bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes, or until sweet potatoes are soft.
  4. Mash mixture with a potato masher until combined. Add black beans and cinnamon and cook for 5 minutes, or until black beans are heated throughout. Stir in 6 ounces of queso fresco and remove from heat.
  5. Assemble and bake: Preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray. Spread ½ cup sauce in bottom of dish. Fill warmed tortillas with filling (about ⅓ cup), roll and pack close together, seam-side down in baking dish. Top with remaining sauce and queso fresco. Bake 15 minutes.
  6. Broil: Adjust oven to broil and broil enchiladas for 5 minutes, or until cheese is browned and bubbly. Let sit for 10 minutes and then serve.

Adapted from Vegetarian Times