A delicious, gluten-free and vegetarian entree filled with an easy rice & beans and spiced & roasted sweet potatoes, then baked with the yummiest homemade red sauce. Can be partially or fully made ahead for a cozy, warm dinner any day of the week!
Sweet Potato + Black Bean Enchiladas
Flavorful, Hearty and Satisfying!
Update Fall 2020: We have fallen in love with these enchiladas all over again!
There are many dishes we seem to only make in the school year (or not make in Summer) and this is one of them, so we made it last night and it was sooooo good!
These enchiladas are the most delicious and satisfying dinner!
Plus they are made with mostly pantry staples and can be partially or fully made ahead, which makes leftovers great as well!
Hope you love them as much as we do!
I’ve decided Enchiladas are underrated —
To be honest, I never even ate one till a couple of years ago but these SWEET POTATO + BLACK BEAN ENCHILADAS are everything!
They take just 30 minutes to prepare, can be partially or fully prepped ahead and after baking in the oven you have a warm, cozy and super satisfying meal.
And these hearty Sweet Potato + Black Bean Enchiladas have been a real hit in our house!
In fact they are such a hit that we often make the rice & beans and spiced & roasted sweet potatoes and turn it into a burrito bowl as we did with this Sweet Potato & Black Bean Burrito Bowl.
The enchiladas are filled with a crowd pleasing mix of brown rice, black beans, onions, roasted & spiced sweet potatoes and salsa, topped with Monterrey jack cheese and baked with a homemade red sauce.
A healthier take on the classic enchilada, they taste indulgent and are super satisfying but are packed with goodness.
And did I mention that they are so delicious?!
They also easy to make. I used to be afraid to make them but once you make them once, you realize they are quite easy!
The bowl is made with real, whole foods ingredients and it comes together really quickly.
I love using the already cooked brown rice because we almost always have some cooked rice in the refrigerator. Plus it makes the meal go much quicker than a traditional rice and beans!
The rice and beans is simply cooked brown rice and canned black beans quickly sauteed with onions, jalapeno (don’t be scared — they are de-seeded and not spicy at all!) and salsa.
Meanwhile you roast some sweet potatoes seasoned with yummy spices.
Then mix the roasted sweet potatoes into the rice and beans.
More on the enchilada sauce… recipe adapted from Cookie + Kate, it is a simple recipe with lots of yummy spices and it comes together quickly.
You could always use a store bought sauce but we think this is definitely worth the 10 minutes to make it!
All you need is: gluten-free all purpose flour, olive oil, vegetable broth, tomato paste, apple cider vinegar and lots of yummy spices including chili powder, cumin, garlic powder, oregano, salt and cinnamon.
Now to assembling!
The key is to not over-stuff the enchiladas so that they roll well. But if you do over-stuff them (and I certainly have from time to time!) don’t worry, just use two hands to roll them and flip them seam side down and no one will know. If they fall apart once on your plate, it’s ok!
First I like to heat the gluten-free tortilla under a damp paper towel for just 20 seconds… this will make them more pliable and easier to roll.
To make the enchilada you place the tortilla on a plate, place some of the rice, beans and sweet potato mix down the center from one end to the other. Top with Monterrey jack cheese if using. Then roll both sides in and place on the baking pan seam side down. (first place some enchiladas sauce in the pan).
Top with some enchiladas sauce. Then some cheese, and bake!
Pro tip: The rice and beans, enchilada sauce and sweet potatoes can all be made ahead of time so that you just have to assemble and bake the enchiladas when ready to eat. That is what I like to do so that we have a warm and cozy dinner without the stress at dinnertime.
Hearty Sweet Potato + Black Bean Enchiladas with a simple homemade red sauce make a delicious vegetarian entree. The enchiladas are filled with a crowd pleasing mix of brown rice, beans, sweet potatoes and salsa, topped with Monterey jack cheese and baked. Super easy and can be partially or fully prepped ahead. NOTE: Prep time includes 25 minutes baking for the sweet potatoes which could be made ahead of time. In fact, the rice and beans, enchilada sauce and sweet potatoes could all be made ahead of time so that you just have to assemble and bake the enchiladas when ready to eat.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Meatless Monday
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 servings
Enchilada Sauce (recipe adapted from Cookie and Kate, yields 2 cups sauce, save extra for another meal)
2-3 tablespoon olive oil or neutral oil of choice, divided
1 cup yellow onion, diced
1 15 oz can black beans, rinsed and drained
2 cups cooked brown rice
1 cup already prepared salsa
2 tablespoons jalapeño, seeded and finely chopped
squeeze of fresh lime juice, optional
1 cup grated Monterey Jack cheese or dairy free cheese of choice, divided (save ½ cup for topping)
½ fresh lime, optional
8 gluten-free tortillas
½ cup chopped fresh cilantro
Enchilada Red Sauce
Measure the flour and spices into a small bowl and place your tomato paste near the stove.
In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Low heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
You may not need all the sauce but it keeps well in the refrigerator for several days and works great with chickpeas (see Spiced Chickpea Tacos).
Roast Sweet Potatoes: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Place sweet potatoes in a large bowl, add olive oil to very lightly coat (about 1 tablespoon), cumin, chili powder and salt. Toss to combine. Place sweet potatoes in a single layer on baking sheet and bake for 25 minutes, or until tender. Set aside.
Meanwhile,saute the rest of the filling: In a large skillet, heat 2 tablespoons olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes. Add jalapeño and saute 1-2 minutes. Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is,sometimes I will add an extra ¼ cup salsa while stirring and heating the mixture). Remove from heat.
Add cooked sweet potatoes to cooked rice and bean mixture and toss to combine. Give is a squeeze of lime juice if desired-- I have done this from time to time for a little tang.
Lightly grease a 13x9 inch pan with cooking spray and preheat the oven to 350 degrees F.
Warm Tortillas to make more pliable -- place them on a plate, gently cover with a damp paper towel and microwave 20 seconds at a time, exact time will depend on strength of microwave.
Pour ½ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
To assemble the enchilada, spread ½ cup of the sweet potato-black bean-rice mixture down the middle of a tortilla, sprinkle with Monterey jack if desired, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan.
Repeat with remaining tortillas and filling.
Drizzle enchilada sauce evenly over the enchiladas, leaving the very ends of the enchiladas bare. Sprinkle ½ cup or more shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 15-20 minutes or until cheese melted.
TIP: You could prepare everything ahead of time and just assemble and cook when ready to eat. In that case, you may have to cook longer, more like 25-30 minutes to make sure everything is heated through.
Remove from oven,sprinkle with cilantro and serve.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...