Description
A delicious vegetarian enchilada recipe featuring sweet potatoes, black beans, and cheese.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced into small, ½-inch cubes
- 2 cans black beans, thoroughly rinsed and drained
- 8–10 large (10-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese, Mexican blend, or sharp cheddar
- 1 medium yellow onion, finely chopped
- a few cloves of garlic, minced
- 1 tablespoon olive oil (for sweet potatoes)
- 1 tablespoon olive oil (for skillet)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- a pinch of cayenne pepper (optional)
- 15 ounces red enchilada sauce
- 1 pound cooked, seasoned ground beef (optional)
- diced bell peppers (any color) (optional)
- 1 cup frozen corn kernels, thawed (optional)
- a handful of chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice your sweet potatoes into ½-inch cubes. Toss them with a tablespoon of olive oil, a pinch of salt, and a dash of chili powder. Spread them out on a baking sheet and roast for about 20-25 minutes, or until they’re tender and slightly caramelized. Once done, set them aside.
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in a large skillet or pot over medium heat. Add your chopped onion and cook for about 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- If you’re adding ground beef, add it to the skillet with the onions and cook, breaking it up with a spoon, until it’s fully browned. Drain any excess grease.
- To the skillet, add the rinsed and drained black beans, the roasted sweet potatoes, ground cumin, chili powder, smoked paprika, and a pinch of cayenne pepper (if using). Stir everything together well, gently mashing some of the sweet potatoes with the back of your spoon to create a slightly creamier texture. Stir in about ½ cup of the enchilada sauce.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread about ½ cup of the remaining enchilada sauce evenly over the bottom of the dish.
- Lay two flour tortillas slightly overlapping in the bottom of the prepared baking dish to cover the sauce. Spoon about one-third of your black bean and sweet potato filling mixture evenly over the tortillas. Sprinkle generously with about ½ cup of shredded cheese. Repeat the layering: another layer of tortillas, followed by filling, then cheese. For the final layer, place the last set of tortillas on top. Pour the remaining enchilada sauce evenly over these top tortillas, spreading it to the edges. Finish by sprinkling the remaining cheese generously over the entire top.
- Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas are slightly golden brown.
- Once out of the oven, let the quesadilla bake rest for 5-10 minutes. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and some sliced avocado if desired.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days before baking.
- Dress with additional toppings like jalapeños or avocado for added flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg