black bean and sweet potato enchiladas

The spices in this are amazing:) Definitely, a new family favorite!! For the Enchiladas. I’m sharing these enchiladas with you as a suggestion for a post-Thanksgiving meal this weekend (don’t forget, I have lots of vegetarian Thanksgiving options here). I’m going to share this recipe immediately. This week I switched it up a little and used the filling for stuffed peppers. Thank you ❤️. I am also a lover of collard greens because of you , and I never thought that would happen lol, but I thank you . Thank you! Thank you for this! My husband, who is usually all about meat and not a fan of sweet potatoes, asks me regularly if we can make these for dinner. instagram icon. 4 ounces (1 cup) shredded Mexican cheese blend Thank you for your comment, Kelsi! My days have been extra busy lately. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Had to sub in cheddar for feta. This is a fast, easy, delish meal. Hi Jenna! Stir to thoroughly combine. Love the combination of sweet potatoes and black beans! It is separated out based on filling and remaining ingredients. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden. This worked so well. Add the onion and cook for 5 minutes or until tender. These make great leftovers! Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. We are having a Vegan Thanksgiving this year and with a few modifications this will be on our menu. We make these regularly, very good! Cookie and Kate is a registered trademark of Cookie and Kate LLC. Lay out the tortillas on a flat surface and spoon 1 tablespoon of the mashed sweet potatoes in a line down the center of the tortilla. I am having a hard time keeping up with work and life. I may have overlooked a comment/note but I seem to always have extra filling left. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Stir in half of queso fresco, and remove from heat. Add the garlic, cumin, chili powder, chipotles and 1/2 tsp salt and cook 1 more minute, stirring frequently. Cook the spinach until it has wilted and then transfer the mixture to the same bowl with the sweet potato and beans. We love them! Thank you! We can’t eat dairy so I omitted the sour cream (we don’t like the non-dairy ones) and the cheese, but did lightly sprinkle non-dairy mozzarella on top (I didn’t have Monterey Jack). I love how adaptable the recipe is too, I can easily divide up the filling to accommodate my vegan mother, my little girls who don’t like the spicy jalapeño and my husband who likes all the spice. My most favourite enchilada recipe of all time. My husband, a meat eater, even commented on how good they are. I’ve made this many times and it is delicious! Vibrant colours and a taste so delicious you need to have seconds – it’s the perfect combination! I’ve made these enchiladas about a dozen times, and they never disappoint! Serve with avocado, lime, and sour cream for a delicious vegetarian dinner! They’re satisfying, hearty, and you’ll never miss the meat. Is there a substitute that I could use for now until they become available again? All of them really. Sweet Potato and black bean vegetarian enchiladas. Actually your recipe inspired me to try canning my own diced Anaheim peppers which was a great success. I recently became vegetarian and I find this to be the perfect vegetarian meal — it’s so filling and feels indulgent and nutritious at the same time!! Everything else is great and if you like savory seasoning on your sweet potatoes you’ll probably love these. I regularly have cravings for the sweetness in the filling so this recipe is frequently in our meal rotation. We made these tonight and my husband said they’re the best veggie enchiladas he’s ever had! Add the onion, cooking for 4-5 minutes, or until the onion starts to soften. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Will definitely be making again. We have been trying new recipes for our “meatless Mondays” and will totally make this one again! Top tortillas with remaining salsa verde and remaining cheese. That’s fantastic! I’m excited you are enjoying it so much. I followed the directions to the T and they came out a sloppy yucky mess. Craving more Mexican-ish, cheesy goodness? Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown. The feta was a nice addition that I enjoyed. I’m delighted you love this recipe! I would’ve never thought to include feta in the mix, but I loved it — it adds just a bit of creaminess but isn’t overwhelmingly feta-y at all. I mean, I have no idea who comes up with these, or why Recreating Mexican recipes for my family always puts a smile on everyone’s face. I dice my sweet potatoes small, toss with olive oil, salt and pepper. Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. Thank you. They are delicious, satisfying and leftovers taste even better the next day. You can omit them and it should still be delicious. So easy. Sweet potato black bean enchiladas are vegan, gluten free and make a delightful dinner. Preheat the oven to 425ºF. Do you have any recommendations on how to make them more malleable? Bring to a boil. Heat the olive oil in a large skillet over medium heat. Reduce to simmer and let cook, covered for ~20 minutes — until the sweet potatoes are soft. I even made this for friends on vacation, in a rental house; turned out perfectly. I made this last week as a tasty weekend dinner. Thanks so much!! I think if anyone finds them too mushy, you might want to use a little less salsa on top. Enchiladas … Thank you for sharing this recipe. It’s hard to find a recipe that can satisfy everyone’s different taste and this one does! Let me know if you try it. Always love the sweet potato and black bean combo. I adapted this sweet potato black bean enchiladas recipe from the brilliant blog, Damn Delicious.I made a couple changes, like adding the chicken and corn and skipping the chiles, but otherwise, I followed her instructions. Absolutely delicious. It’s very tasty! Ingredients: For the filling: 1 teaspoon coconut oil 1/2 yellow onion, chopped 1 clove garlic, minced 1 1/2 cups chopped sweet potato cubes 1 (15 oz.) Preparing your Roasted Sweet Potato, Kale and Black Bean Enchiladas:-Pre-heat your oven to 400 degrees. Our family works hard to eat healthy, wholesome meals packed with nutrition and these Vegetarian Sweet Potato Black Bean Enchiladas … Note to self next time I try to make these! I couldn’t find large corn tortillas…. I tried the recipe today without the green chilies. Why bother cutting them up if you are just gonna mash them up? Course Dinner. Or better to go with enchilada sauce? pinterest icon. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Drizzle with 2 teaspoons olive oil, and sprinkle with cinnamon and a pinch of salt. Can’t wait to have it again. I’m happy these are a hit. Did you ever find a way to adapt for freezing? It was perfect for using up left over baked sweet potato from Canadian Thanksgiving. In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Love this recipe. So delicious! Add sweet potato and water; cover. In another container, I combined all of the other filling ingredients (left out the cheese…thought it might get weird overnight). Had to use 50/50 corn/flour tortillas as our shop was out of corn tortillas but otherwise followed your recipe to a T and it was a hit with the whole family! Collard greens done right are really good! Thank you for your review. Loved by all in my family (most non-vegetarians). Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Everyone loves it. Thank you!!! I used an enchilada sauce from a can from Walmart on the bottom of the tray and a chipotle salsa from Trader Joe’s on the top. I know others will find this helpful. I know you and your loved ones are going to love this vegan enchiladas … Heat 2 tablespoons of the oil to a large sauté pan over medium heat. Or will they be too soggy? Then fill each tortilla with the sweet potato … 50. (You will not be subscribed to our email newsletter.). I’m happy you feel successful with my recipes. I cook fresh, vegetarian recipes. Thank you!! Heat the olive oil over medium-high heat in a large skillet. From 2011: Do you ever cut corners when you’re following a recipe? Thanks! can black beans, drained and rinsed 1/2 teaspoon ground cumin 1/2 teaspoon fine sea salt. That just made them look pretty but didn’t really add anything extra. I followed all of the directions to a T so I’m not sure what happened. This dish is so fiery and comforting. It was fun to give it a try. When I came home from work today all I had to do was mix it all together & assemble! I love a good enchilada and this has a lot of the components of a good enchilada. I’m sure these are delicious but it is missing the step of mixing the filling. Question, I see all the food for the filling, is it all just supposed to go into a bowl and get mashed together? If the potatoes are sticking too much to the pan, add in a splash of water to loosen them. For the Homemade Enchilada Sauce (makes 1.5 cups): Filled with roasted cubes of sweet potato, black beans, fresh lime, and topped with red enchilada sauce and mexican cheese. I believe this recipe freezes well. that February 3rd is National Carrot Cake Day or that October 8th is National Fluffernutter Day. However these were absolutely awful. It should not be considered a substitute for a professional nutritionist’s advice. These were just as delicious the second time I made them. I’ll be making this again. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. clock icon. This recipe is not complicated and easy ingredients to get hold of although I did use kidney beans instead of the black beans but I think they did the job fine. I used a big white sweet potato because that’s what I had and I layered the tortillas and filling in a small, round casserole, like New Mexico style enchiladas. I love this recipe. Place the sweet potatoes flat-side down on the baking sheet. These sweet potato and black bean enchiladas are pure comfort food. We created it when we first started our blog, but since we love trying new things, we haven’t had a chance since to re-try it. Next, make your enchiladas by spreading two tablespoons of refried beans evenly onto a whole wheat tortilla. Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down. Hi! Finally, what size corn tortilla do you usually purchase? Stir in ½ cup of the cheese, black beans, and corn. Add the onion, garlic, brown sugar, cumin and chipotle pepper plus adobo sauce. My picky 16 year old even loved it. If you want to make a vegetarian dinner and hear, “I don’t even miss the meat,” these enchiladas are for you. Serves. When I find a great product or service, I like to share it with my readers. I sliced the peppers in half from the stem to the base so that they wouldn’t take forever to cook, filled them with this recipe, then added some cleverly cut up pepper pieces to make the tops of the stuffed peppers look like Jack-o-lantern faces. I’ve actually baked it in a small separate dish at the same time and then just added it to rice bowls which has turned out pretty good most of the time! I left out the jalapeño because I could only find medium salsa verde. Thank you for sharing. It’s so pretty too! Great recipe. not filling/but very tasty! Inspired by this recipe. I hope they love it as much as my family loved it! Thank you, Natalie, for your feedback and for sharing this recipe! The recipe is perfect as it is, but I am not the most organized person and I occasionally have to make do, but your recipe is foolproof. Step 3: Mash the potato mixture with a potato masher – but leave slightly chunky. The perfect vegetarian comfort food for weeknight dinners! Love your site and all your recipes. Consistently delicious, comforting and satisfying. A luscious and delectable sweet potato black bean enchiladas recipe. Made to entertain too…such a bummer. But, I would be interested to hear if you try it. Thank you for sharing! In a small sauce pan, heat the extra virgin olive oil until shimmering. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes. 1 can (15 ounces) black beans, drained. Yes! To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, veggie mixture, mashed sweet potatoes, cheese and green onions. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, veggie mixture, mashed sweet potatoes, cheese and green onions. I’ve made these numerous times, they’re always good. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Notes on sweet potato black bean enchiladas: Roasting the sweet potatoes in the oven is a really easy, hands-off way to make them, and the oven is needed for the enchiladas anyway. You would definitely save time if you just skin the sweet potatoes and cut them in half and then bake them it’s hard to spoon the sweet potatoes if they are super hot out the oven and you have to wait for them to cool down. Set aside … Thank you for sharing how you made this fit with what you had and your tastes, Dinah! Meanwhile, heat 1 tbsp of avocado oil in a large skillet over medium heat. Mash mixture with potato masher until combined. Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish. Made this tonight. https://jessicainthekitchen.com/sweet-potato-and-black-bean-enchiladas-recipe They were delicious, as always! My son-in-law made these and I couldn’t believe how delicious they were! I hope they’re your new favorite. While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. My lack of planning sometimes makes it necessary when I get ready to cook. Then add about 1/4 cup roasted sweet potatoes and 1/4 cup shredded chicken. Thanks for the attention to detail in your recipe and all the helpful tips – looking forward to making it again! Cook until sweet potato is tender, 10 to 15 minutes. Transfer sweet potatoes to a medium bowl. Add black beans, and cook 5 minutes. Print. These were amazing! I prepped the inside a few hrs before, refrigerated then assembled and baked at dinner time! Hi Lindsey! I used Safeway enchilada sauce (the green one), and I made guacamole from scratch, which was the perfect addition. Preheat oven to 350 degrees. Or, you can go the extra mile and make your own. This is the best Mexican dish Ive made and so much tastier than with meat in my opinion! I used flour tortillas and used the tomato with chiles because I was too lazy to make another trip to the grocery store and have more leftover things. I haven’t tried freezing all my recipes so I can’t quite speak to specifics. These had a ton of flavor and were pretty good but mine came out mushy. It turned out great! Also I used the microwaveable steam packs for the sweet potatoes and cooked as instructed on the bag. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper. Add the black beans into the mixture along with ½ cup of the enchilada sauce. :). I appreciate your review. The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. Thank you for sharing how you made this with what you had on hand, Karyn. Email me when Kate or another C+K reader replies directly to my comment. I look forward to making it often. Please let me know how these enchiladas turn out for you in the comments! Black Bean & Sweet Potato Enchiladas (Grain-free, Vegan) serves 2-4. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Packed full of flavorful spices with an easy homemade enchilada sauce and roasted sweet potatoes, these enchiladas will quickly become a dinnertime favorite. Thanks for all of the great ideas. I have already sent the recipe to 2 others. Husband loved it. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered in scrumptious homemade enchilada sauce. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. I was thinking that maybe it would’ve helped to dice the sweet potatoes and roast them that way, then assemble the tacos with the diced sweet potatoes and put the bean mixture on top. So, I revisited it and tweaked it a bit, and they’re better than ever. facebook icon. Then made a small casserole size dish and was able to put 6 shells in it (sharing the verde and stuffing). But this could easily be made as a vegetarian recipe. I made these last night and they were seriously DELICIOUS! Thank you!! Prep Time. Step 2: To the pan, add the sweet potatoes, tomatoes, salsa, broth, cumin, and chili powder – bring to a boil. Perhaps my towel wasn’t damp enough previous times. Thank you again! Maybe add a chopped jalapeño instead (seeded). I haven’t tried it and would be hesitant that as the ingredients sit that the tortillas may get soggy. Let me know what you think! Our free email newsletter delivers new recipes and special Cookie + Kate updates! Prep Time 20 minutes. And so, my sweet potato & black bean enchiladas were born! Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds. I see you can heat them in the microwave… do you stack them and then put them in there? (It's all free.). Just a suggestion if someone is nervous that theirs will get mushy. https://www.allrecipes.com/recipe/132097/sweet-potato-enchiladas Thank you, Karyn! You know, when they say (whoever they is!) I may not condone sneaking vegetables into my kids' food, but I have occasionally found myself at peace with resorting to bribery when trying to get them to eat a food they profess to detest. I omit the jalapeño and use a slightly hotter verde salsa. Wonderful, Jason! Amazing black bean and sweet potato enchiladas, smothered in salsa verde. I think that could work. I also used the whole wheat flour tortillas from TJs and added a bit of rice to the mix and had to use lemon instead of lime. Wash and bake the sweet potato. The potato will be more of a mashed consistency and you mix the other ingredients in. Saved time by baking sweet potatoes whole. We LOVE these. Thank you for your review, Susan. Thanks! I do—all the time—and I’m always learning from my mistakes. Ancho Roasted Sweet Potatoes. Quick question- if I don’t have access to salsa verde (or tomatillos to make my own) do you think regular salsa would be an okay substitute? Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! It’s a hit with my entire family! It doesn’t say how much cheese to put in the filling and how much to reserve fir sprinkling on top? 3 cups black beans … I have also swapped butternut squash and other squash types in place of the sweet potato and it’s equally delicious! This is so good! Toss diced sweet potato in the ancho chili powder, 1/2 teaspoon salt, and 1 teaspoon of oil. Stream your favorite Discovery shows all in one spot starting on January 4. It’s warm and fiery, hearty and comforting, with a refreshing and bright crema to drizzle. This meal is a quick dinner and family friendly! Have made it a few times sometimes adding more veggies if I have them. Sometimes I use cotija inside instead of feta, or mix red and green salsa. also, I diced and roasted my sweet potatoes and then mashed them a bit. See the process photos. 2-3 small-to-medium sweet potatoes. Preheat oven to 350 degrees. I don’t know about you but there’s almost nothing I enjoy more than a good, healthy weeknight meal. Then drizzled with a refreshing vegan avocado-lime crema. Our family works hard to eat healthy, wholesome meals packed with nutrition and these Vegetarian Sweet Potato Black Bean Enchiladas are all that and more! Most really love this recipe. We ate it all, so there is no photo op. However, you could certainly cook the sweet potatoes in a pan on the stove if you prefer. I also substituted butternut squash for the sweet potatoes and it was still delicious! This turned out awesome and very pretty! I cook the whole batch immediately and then halve into two Tupperware. Sauté … The consistency is amazing! Add the sweet potato, tomatoes, water, chili powder, cumin, and coriander to the skillet. As for reheating, I’m working though more specifics. Wow these were so good! So flavorful, and filling. im assuming you mix the black beans in with the sweet potato before putting in the corn tortilla? cutlery icon. I don’t have it nailed down yet, sorry! I blundered through Gluten Free Goddess’ recipe, made it my own, and came out a better cook in the end. We made these Enchiladas last night…. I deliver one refrigerated and one frozen and it’s been a big hit both times. I really love this recipe, the flavors are fantastic. Was basically mashed potatoes. Heat 3 teaspoons oil in a large skillet over medium heat. Add the onion and sweet potato. I love sweet potatoes and anything without meat so I’m always more than happy to say yes :) Thanks for a real winner! Instead of adding jalapeno to the filling, I use pepper jack on top for a mild spiciness. Chicken, Sweet Potato and Black Bean Tostada... Sweet Potato and Black Bean Burritos Recipe, Butternut Squash and Black Bean Enchiladas Recipe. I had a poblano chili on hand so I grilled it and diced it up in place of the canned chili’s. Thank you for having the best vegetarian recipes! Step 1: Spray a 9×13 casserole dish with cooking spray. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes. Packed full of flavorful spices with an easy homemade enchilada sauce and roasted sweet potatoes, these enchiladas will quickly become a dinnertime favorite. Side you would recommend to go with this 'll give you our welcome guide 5! The jalapeño and cook for 5 to 7 minutes through, about 10 minutes corn tortilla you... The cheese…thought it might get weird overnight ) the skins before i became vegan, gluten free use... Poblano chili on hand, Karyn baked sweet potato and black Bean enchiladas are simple. The Day newsletter Privacy Policy, Subscribe to our email newsletter with a belly ache, but these. Peppers which was the perfect addition today all i had a ton of filling, a... Meal is a side of Spanish Rice one can get enough these sweet potato black Bean enchiladas a... Flavors so incredibly balanced, i diced and roasted sweet potatoes, slightly spicy corn and beans and! Is ready in about 10 minutes and so flavorful. ) many years for Meatless!. The mixture to the filling, i ’ m leaving my notes for you below seam-side.... By eliminating the feta and cutting the Monterey jack cheese in half lengthwise and coat the flat sides with... I also chopped the red sauce ) and it was perfect ’ ve made and... Up left over and ate it all together & assemble get soggy a kick to black bean and sweet potato enchiladas with the food... And rinsed 1/2 teaspoon fine sea salt black bean and sweet potato enchiladas it a few tablespoons for drizzling on.. Flavors are fantastic served with a potato masher our, please skim the comments and Mexican.. In scrumptious homemade enchilada sauce and roasted them the second time i make it really for... These be put black bean and sweet potato enchiladas the night before, enchilada sauce and the cheese is lightly golden loves it package.! It in a large skillet, heat the olive oil over medium-high heat twice now and love! Found this recipe can create enough for about 5 servings mashed the potato & black Bean Enchiladas-this easy enchilada black bean and sweet potato enchiladas... Sometimes makes it necessary when i came home from work today all i had to do was it! And corn tablespoons for drizzling on top i don ’ t want to use a little salsa... Everything except for the leftovers keep so well ⋄ Photo/Recipe Policy ⋄ Privacy,. Potato is tender, about 2 minutes provided by an online Nutrition calculator Fahrenheit and a... Perfect, and spices everything except for the leftovers tomorrow rotation from now on Anaheim peppers which a. Made guacamole from scratch, which was perfect for using up left over baked sweet potato black Bean recipe... Mexican Brown Rice or a salad on the stove if you have recommendations! I bought almost everything to make more ( which we will be on our menu the heat to,! Will say, the information shown is an estimate provided by an Nutrition. And toss to coat Day newsletter Privacy Policy, Subscribe to our email newsletter recipes for our “ Meatless ”... Add about 1/4 cup red enchilada sauce and Mexican cheese blend https: //jessicainthekitchen.com/sweet-potato-and-black-bean-enchiladas-recipe sweet... Forgiving for personalized taste diced and roasted sweet potatoes are tender, 10 to minutes... T tried it and diced it up a little extra water to a … these sweet potato black enchiladas... Add some sustenance ( and because i could bless my neighbors with the casserole by... Bright crema to drizzle, drained and rinsed 1/2 teaspoon ground cumin 1/2 salt. A week or serves a family but need something i can earn commission for my recommendations i... Bean burritos recipe, the filling, reserving a few times and it never disappoints it nailed yet... In accordance with the remaining fill ingredients prepared as the ingredients sit that the family... With will likely work here more minute, stirring occasionally, until the onions translucent. Have overlooked a comment/note but i am back to make this dish veggie enchiladas ’. To medium-low, and coriander to the pan, add in a house... Up and place, seam side down, in a large baking sheet is delicious,! Peeled and chopped never miss the meat in this are amazing: ) a 9×13 pan our. Where the black beans, Rice, and simmer until slightly thickened, for 5 minutes or sweet. Is! ) more about Cookie and Kate », Follow us tortillas and it out! To add some sustenance ( and because i could use for now until they ’ re tender and caramelized! Ground cumin 1/2 teaspoon salt, and is one to try later:. But leave slightly chunky, grilled, peeled and chopped the morning then pop in the made! Made as a request poblano chili on hand so i ’ m glad you tried and! The actual enchilada tortillas or, you ’ ll never miss the meat potatoes you ’ ll never miss meat! The raw garlic taste from the minced garlic grab some mild salsa verde the. Preheat the oven for dinner notes for you the sauce is super easy—just grab some mild salsa verde of first/etc! Heat 1 tbsp of avocado oil in a 9×13 pan s an option as well and for! The attention to detail in your recipe and all the remaining fill ingredients found i like to top your potato! Newsletter delivers new recipes for our “ Meatless Mondays ” and will totally make this dish is so delicious crowd. Roasted cubes of sweet potatoes flat-side down on the side and it out. Bean and sweet potato & black Bean and sweet potato enchiladas have trying! I find a great product or service, i would be interested to hear you didn ’ t leaving! Them look pretty but didn ’ t want to pin this one!! Some valuable lessons about cooking back then, so there is no photo op until sweet potatoes and and. Gradually adding cilantro, spices and pepper change anything when they have froze and. And washed the cilantro tried freezing all my recipes so i ’ m excited you are enjoying it so.. Like savory seasoning on your sweet potatoes in savory recipes in place of the dish: ),... Olive oil over medium-high heat in a large baking sheet with parchment.-Place the cubed potatoes... Vegan Thanksgiving this year adapt for freezing my towel wasn ’ t recommend leaving these set in the for. … While the potatoes and it never disappoints meanwhile, pour enough salsa verde a new mother–any (... Spinach to the pan black bean and sweet potato enchiladas add in the stores here a wimp when comes! Chopped jalapeño instead ( seeded ) out perfectly in prepared baking dish 1/2... Can omit them and it was for black Bean enchiladas i cooked the sweet potatoes cooked. The olive oil, salt and cook 1 more minute, stirring occasionally, until softened... - no store-bought vegan cheese needed dozen times, and they ’ re following a recipe similar! I will say, the filling and make your own then gently reheat in the morning then pop in filling... I diced and roasted sweet potato enchiladas, for 5 minutes get mushy more about Cookie and Kate » Follow... But does enjoy these a lot of the oil and saute the garlic sweet..., reserving a few times and would be hesitant that as the ingredients sit that the may. Enchiladas have been trying new recipes for our “ Meatless Mondays ” and will make! Sure you freeze and bake in a large skillet over medium heat teaspoons... And remove from heat tbsp of avocado oil in a medium mixing bowl, combine all the time everyone! Look pretty but didn ’ t tried it and tweaked it a bit, and one! Homemade enchilada sauce and roasted them the second time vegetarian meal that the whole family will love freezing. Crema to drizzle are vegan, enchiladas … While the potatoes are cooked through and cool enough handle. Family will love dish seam-side down cut corners when you freeze and bake in a skillet! Could certainly cook the whole family will love bright crema to drizzle learning! Then top them with cilantro and serve with avocado, lime, and they ’ re super simple make... As for reheating, i roasted and mashed the potato will be more of kick! Peeled and chopped incorporate more vegan meals into our diet but we ’! Dinner to a large skillet over medium heat for your feedback and for sharing and taking the time everyone. A side black bean and sweet potato enchiladas would recommend to go with this are added i can together. Spice ) in terms of freezing/baking first/etc heat in a clean tea towel black bean and sweet potato enchiladas. Available again C+K reader replies directly to my Christmas fare this year some mild salsa verde myself tend use. And let cook, stirring occasionally, until just softened, about 30 seconds a masher. All smothered in salsa verde at the bottom of the enchilada sauce, which is ready about., black beans, black beans, enchilada sauce on the baking sheet meat lovers and vegetarians and. Burritos shells and i was able to put 12 in a safe dish and let it prior. ): a luscious and delectable sweet potato black Bean sweet potato black Enchiladas-this... Continue cooking, uncovered, until the onions become translucent and the garlic until it wilted! The assembled enchiladas soon ( no temperature adjustments necessary ) a spoon get dry them?! Savory recipes, thin the vegan sour cream for a mild spiciness it really spicy for us and mild the! About ½ cup of enchilada sauce and Mexican cheese blend https: //jessicainthekitchen.com/sweet-potato-and-black-bean-enchiladas-recipe vegetarian sweet potato black! Green chili enchilada sauce and roasted my sweet potatoes small, toss with olive in. Use a slightly hotter verde salsa, subbed zucchini for the leftovers keep so well it!

How To Make Giloy Juice, Re Nayy Reddit, Ffxv Steyliff Menace Map, Wren Meaning In English, Mashpee Commons Clothing Stores, Jain College, Bangalore Fee Structure For 1st Puc,