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+ servings

Maple Roasted Sweet Potato and Black Bean Enchiladas

Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 331kcal
Layers of maple roasted sweet potatoes, black beans, cheese, and salsa verde. Delicious served with a dollop of sour cream and guacamole.
Print Recipe

Ingredients

Maple Roasted Sweet Potatoes

  • 2 large sweet potatoes, peeled and cut into ¼ inch cubes
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • ¾ tsp 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 tbsp 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.  

Notes

This recipe can easily become gluten free by using corn tortillas instead of flour tortillas.

Nutrition

Calories: 331kcal | Carbohydrates: 17g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 970mg | Potassium: 312mg | Fiber: 4g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 3.2mg | Calcium: 327mg | Iron: 1.7mg