Black Bean and Sweet Potato Enchilada Recipe

Our quest for simple and healthy recipes has led us to the humble black bean. There are so may ways to incorporate this fiber rich ingredient into a simple dinner. 

 We've already posted gluten free and vegetarian recipes for Easy Weeknight Black Bean Tacos and Black Bean Taco Salad. This recipe includes another anti-oxidant rich superfood - sweet potatoes. It's a little more complex than our other black bean recipes, so it might be best for a weekend, or a night when you have a little more time.

Black Bean and Sweet Potato Enchiladas:

Ingredients:

  • 1 can of black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and diced
  • 1/2 red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8-10 gluten-free tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese

Instructions:

  1. Preheat oven to 375°F.
  2. In a large bowl, combine the black beans, diced sweet potatoes, red onion, cilantro, olive oil, chili powder, salt, and pepper.
  3. Spoon the mixture down the center of each gluten-free tortilla.
  4. Roll up the tortillas and place them seam-side down in a baking dish or casserole pan.
  5. Pour the enchilada sauce over the rolled tortillas.
  6. Sprinkle with shredded cheese.
  7. Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.

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