Vegetarian Enchiladas Verdes with Black Bean and Sweet Potato
A cheesy green enchilada that will please all eaters! Hearty, satisfying and packed with tomatillo flavor! Hellooo Vegetarian Enchiladas Verdes!
I’ve been wanting to make sweet potato enchiladas ever since I deviated from my usual order from Taco Temple in Morro Bay and went for their sweet potato enchiladas a couple years ago. Black Bean and Sweet Potato Enchiladas are my new go-to. They are so good and it’s taken me too long to finally make these on my own! Since then, I’ve also remedied my newfound “sweet potato tooth” in recipes like Sweet Potato and Black Bean Stew and Breakfast Sweet Potato Hash. And if you’re looking for something vegetarian yet truly indulgent, I would definitely recommend trying my Vegetarian Tamale Pie with Black Beans!
This recipe might look or sound like it takes a lot of work but it really doesn’t. And I will give you a few ideas for shortcuts if you need dinner on the table faster!
Ingredients
Vegetarian Enchiladas Verdes with Black Bean and Sweet Potato
- Corn tortillas
- Sweet potatoes
- Canned black beans
- Onion & garlic
- Jalapeño
- Cilantro
- Paprika & cumin
- Tomatillos
- Lime
- Cheddar & Jack cheese
As far as equipment, you will need something to blend the sauce so either a food processor, blender or immersion blender. Then a couple baking sheets and a dish to bake it all up in! I loved making these in my cast iron skillet!
Making roasted tomatillo sauce (salsa verde)
It’s so easy to make verde sauce on your own but if you don’t have the time or just don’t feel like it you can just buy your favorite salsa verde or green enchilada sauce from the store and everything will be just fine.
But if you’re up for it — basically all the sauce ingredients get thrown on a baking sheet with oil, salt and pepper and you roast them for 30 minutes. While these are roasting, you can also roast the sweet potatoes to save time!
Leave the tomatillos whole, they will produce a ton of liquid and make a mess while cooking if you cut them. I learned this lesson through personal experience
Once you remove the roasted tomatillos, onions, garlic and jalapeño from the oven, set aside about a 1/4 of an onion— this will get chopped and added to the enchilada filling.
Then into the blender it all goes with the juice of one lime and some fresh cilantro.
Assemble the Vegetarian Enchiladas Verdes
I like to make an assembly line to make things go smoothly. Place the roasted sweet potatoes in a bowl with the chopped onion you reserved from the tomatillo ingredients and drained black beans.
Dip each tortilla into the tomatillo sauce, then fill with the sweet potato black bean mixture, roll and place in your baking dish seam side down.
Repeat the process will all 12 tortillas. Pour another 1 – 1/2 cups of the sauce over the tortillas and top with cheese.
Bake until cheese is bubbly!
If you make these sweet potato black bean enchiladas let me know! Leave a comment/rating below and tag me on instagram @thefigjar!
More quick and tasty dinners
Saucy Chicken – Scrumptious chicken dish that is super easy to throw together!
Instant White Bean, Spinach and Tomato Stew – also vegetarian and ridiculously easy!
PrintVegetarian Enchiladas Verdes with Black Bean and Sweet Potato
Craveable vegetarian enchiladas verdes packed with sweet potatoes, black beans and roasted tomatillo flavor!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 lbs tomatillos (husk removed)
- 1 1/2 white or yellow onion (quartered)
- 1 fresh jalapeños* (seeds and stem removed)
- 8 cloves garlic
- 1/2 cup fresh cilantro
- juice from one lime
- 4 cups sweet potatoes (diced)
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 15 oz can black beans (drained)
- 1 cup cheddar cheese*
- 1 cup jack cheese*
- 10–12 corn tortillas
- 3 tbsp olive oil
- salt and pepper
Suggested toppings
- sour cream
- avocado
- cilantro
Instructions
- Preheat oven to 425.
- Divide the tomatillos and onion, jalapeno and garlic onto two baking sheets. Drizzle all with olive oil, about 1 tbsp per baking sheet, sprinkle with salt and pepper. Roast for 30 minutes.
- Place diced sweet potatoes on a baking sheet, drizzle with 1 tbsp oil, sprinkle with 1/4 tsp salt, 1/4 tsp pepper, cumin and paprika. Roast for about 30 minutes or until sweet potatoes are tender.
- Set aside about 1/4 of an onion when they are done roasting. Remove peel from garlic. Place tomatillos, remaining onion, garlic, jalapeno, cilantro, lime juice and 1/2 tsp salt in a blender and pulse until you have a chunky sauce.
- Taste the sauce and add more salt if desired.
- Preheat oven to 375.
- Roughly chop the onion you set aside and place it in a bowl with the roasted sweet potatoes and black beans and mix.
- Dip a tortilla in the tomatillo sauce to coat it completely, fill it with the sweet potato mixture, roll and place seam side down in your baking dish. Repeat with remaining tortillas. Add about 1 1/2 cups of additional sauce over the top when you’ve finished assembling. Top with cheese and bake for about 30 minutes or until cheese is melted and bubbling.
- Serve with sour cream, extra cilantro, avocado or lime if desired.
- Enjoy!
Notes
* I used one jalapeño but you can use two if you like more heat!
* If you want things cheesier, you can also add some cheese to the inside of each enchilada. You will need to grate some extra though!
