Print

Vegetarian Enchiladas Verdes with Black Bean and Sweet Potato

Side view of skillet of sweet potato enchiladas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Craveable vegetarian enchiladas verdes packed with sweet potatoes, black beans and roasted tomatillo flavor!

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Category: Main Course
  • Cuisine: Mexican

Ingredients

Units Scale
  • 2 lbs tomatillos (husk removed)
  • 1 1/2 white or yellow onion (quartered)
  • 1 fresh jalapeños* (seeds and stem removed)
  • 8 cloves garlic
  • 1/2 cup fresh cilantro
  • juice from one lime
  • 4 cups sweet potatoes (diced)
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 15 oz can black beans (drained)
  • 1 cup cheddar cheese*
  • 1 cup jack cheese*
  • 10–12 corn tortillas
  • 3 tbsp olive oil
  • salt and pepper

Suggested toppings

  • sour cream
  • avocado
  • cilantro

Instructions

  1. Preheat oven to 425.
  2. Divide the tomatillos and onion, jalapeno and garlic onto two baking sheets. Drizzle all with olive oil, about 1 tbsp per baking sheet, sprinkle with salt and pepper. Roast for 30 minutes.
  3. Place diced sweet potatoes on a baking sheet, drizzle with 1 tbsp oil, sprinkle with 1/4 tsp salt, 1/4 tsp pepper, cumin and paprika. Roast for about 30 minutes or until sweet potatoes are tender.
  4. Set aside about 1/4 of an onion when they are done roasting. Remove peel from garlic. Place tomatillos, remaining onion, garlic, jalapeno, cilantro, lime juice and 1/2 tsp salt in a blender and pulse until you have a chunky sauce.
  5. Taste the sauce and add more salt if desired.
  6. Preheat oven to 375.
  7. Roughly chop the onion you set aside and place it in a bowl with the roasted sweet potatoes and black beans and mix.
  8. Dip a tortilla in the tomatillo sauce to coat it completely, fill it with the sweet potato mixture, roll and place seam side down in your baking dish. Repeat with remaining tortillas. Add about 1 1/2 cups of additional sauce over the top when you’ve finished assembling. Top with cheese and bake for about 30 minutes or until cheese is melted and bubbling.
  9. Serve with sour cream, extra cilantro, avocado or lime if desired.
  10. Enjoy!

Notes

* I used one jalapeño but you can use two if you like more heat!

* If you want things cheesier, you can also add some cheese to the inside of each enchilada. You will need to grate some extra though!

Find it online: https://www.figjar.com/vegetarian-enchiladas-verdes-with-black-bean-and-sweet-potato/