Do you love a simple yet healthy recipe that you can make on a Sunday and have for lunch Monday through Wednesday? This recipe for Maple Roasted Sweet Potato and Black Bean Enhiladas is a definite crowd pleaser. Super easy to put together, these enchiladas reheat wonderfully for lunch at work.
This recipe doesn't make traditional, individual enchiladas. This dish is almost like a casserole or a lasagna. The layers are filled with maple roasted sweet potatoes, black beans, cheeses, and hints of lime and cilantro. Salsa verde creates some nice heat and adds some color throughout the dish.
This recipe was inspired by a dish made by my friend Michele Yamada back in the day before we had kids. She made a very similar dish but used chicken that had cooked with salsa verde in the crock pot all day. We would spend the whole day off rock climbing and then return to make this cheesy comfort food filled with flavor. I decided to take a vegetarian approach to the dish and here it is.
Making the Enchiladas
The sweet potatoes bake in the oven at 375° for about 40 minutes. While they are roasting, I like to prepare all of the other ingredients. Once the sweet potatoes are roasted, I am ready to put the dish together.
For the sauce, I combine one 12 oz jar of salsa verde with one cup of sour cream and a pinch of Papa Joe's Salt. I warm the sauce over low heat for about five minutes. Black beans are seasoned with freshly chopped cilantro and a squeeze of lime juice. The cheeses are ready to go and I tear the tortillas as I am building each layer.
The finished enhiladas bake in the oven at 350° for 30 more minutes and then rest for a few minutes. A dollop of sour cream and some guacamole and they are ready to eat!
Enjoy!
Other delicious vegetarian recipes
- Gnocchi with Mushroom Ragu and Peas
- Mushroom and Gruyere Quiche
- Summer Burrito Bowls with Fresh Mango Salsa
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Maple Roasted Sweet Potato and Black Bean Enchiladas
Ingredients
Maple Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into ¼ inch cubes
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- ¾ teaspoon Papa Joe's Salt or combination of salt and pepper
- 1 pinch cinnamon
Enchilada Sauce
- 12 oz jar salsa verde
- 1 cup sour cream
- 1 pinch Papa Joe's Salt or combination of salt and pepper
Black Beans
- 1 15.5 oz can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 pinch Papa Joe's Salt or combination of salt and pepper
Assembly
- 6 large flour tortillas
- 6 oz shredded mexican blend cheese
- 3 oz feta cheese
Garnish
- sour cream
- guacamole
- fresh cilanto, chopped
Instructions
Maple Roasted Sweet Potatoes
- Preheat oven to 425°. Line a half sheet pan with parchment paper.
- In a medium mixing bowl, combine the diced sweet potatoes, olive oil, maple syrup, cinnamon, and Papa Joe's Salt.
- Spread the sweet potatoes evenly over your prepared sheet pan. Bake for 35-40 minutes or until golden brown and tender.
Enchilada Sauce
- In a small saucepan, combine the jar of salsa verde, sour cream, and Papa Joe's Salt.
- Warm over low heat for 5-7 minutes, until warmed through. Remove from heat and reserve until you are ready to layer the enchiladas.
Black Beans
- In a small mixing bowl, combine the rinsed black beans, cilantro, lime juice, and Papa Joe's Salt. Reserve for layering the enchiladas.
Assembling the Enchiladas
- Preheat oven to 350°. Spread ¼ of the enchilada sauce evenly over the bottom of a 9 x 12 baking pan. Layer 2 tortillas, tearing to create one entire layer of tortillas. Spread ½ of the black bean mixture and ½ of the sweet potatoes evenly over the tortillas. Top with ⅓ of the mexican blend cheese and ½ of the feta cheese. Spoon ¼ of the enchilada sauce evenly over the cheese.
- Top with 2 more tortillas, torn to cover the entire layer below. Spread with ½ of the black beans, ½ of the sweet potatoes, ⅓ of the mexican blend cheese, ½ of feta and then ¼ of the encilada sauce.
- Top with 2 more tortillas, torn to cover the layer below. Spread with final ¼ of the enchilada sauce and sprinkle with the remaining ⅓ of the mexican blend cheese.
- Bake the finished dish at 350° for 30 minutes. Turn on the broiler for the last 2-3 minutes to brown the top of the enchiladas.
- Remove enchiladas from the oven and allow to rest for 10 minutes. Serve enchiladas with sour cream, guacamole, and and sprinkle of freshly chopped cilantro.
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