Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

My mom is the best cook I know. She makes food from the heart. You know, food with flavors that speak to your soul from the very first bite. She’s innovative, creative and never afraid to dream up something delicious.

Every other day I get a text from her with a photo of what she made that day. From granola bread (OMG!) and coconut milk wild rice soup to veggie packed mini meatloaves and pesto baked ziti, she’s always thinking up something new.

My mom has been an outstanding cook for as long as I can remember and my favorite recipe she makes (and also my favorite comfort food) is stacked enchiladas. Think generous amount of cheese, pulled chicken, creamy homemade refried beans, cilantro, tortillas, corn and anything else she can dream up all layered in a pan and baked until melty and golden.

Ingredients in sweet potato black bean enchiladas

Just the other day I was thinking to myself about how much I miss enchiladas in my life. So what did I do? Whipped up a batch of crazy good vegetarian enchiladas. Here’s what you’ll need to make them:

• Sweet potatoes: tender roasted sweet potato truly make these enchiladas one of a kind. They’re packed with fiber to keep you full and satisfied.
• Delicious spices: you’ll roast your sweet potatoes with chili powder, cumin, garlic powder, salt & pepper
• Black beans: beans give the vegetarian enchiladas a delicious boost of protein and fiber
• Corn: fresh or frozen will work perfectly
• Shredded Mexican cheese blend: I love a good enchilada with layers of cheese in every bite. Feel free to use a dairy free cheese or omit if you’re vegan or dairy free.
• Corn tortillas: corn tortillas keep this recipe gluten free, however you can feel free to use flour tortillas if you’d like. Soft corn or flour tortillas will hold together better so be sure to look for those.
• For your homemade enchilada sauce: olive oil, onion, garlic, chili powder, cumin, dried oregano, salt, tomato sauce, tomato paste, water and apple cider vinegar.
• For the avocado lime crema: plain greek yogurt, avocado, fresh lime juice, cilantro, salt. Feel free to use a dairy free greek yogurt to make these vegan and dairy free as well (just remember to omit the cheese and/or use a dairy free brand as well!)

How to make homemade enchilada sauce

These vegetarian enchiladas are extra special because they use my delicious, homemade enchilada sauce recipe. It’s easy and perfect for using in tons of different recipes.

1. Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent. 
2. Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. 
3. Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.

Tips for preparing enchiladas

• Warm your tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable.
• Fill them with just about 1/3 cup of the sweet potato black bean mixture so that they stay together and don’t burst at the seams.
• Remember to place them seam-side down so that the filling stays inside.
• Arrange them tightly next to each other in your pan to help them stay together.

How to add more protein to these enchiladas

If you want you can easily add addition protein to this recipe. I recommend 2 cups of shredded chicken breast. Feel free to mix it right in with the sweet potato & black beans! You might need a bigger pan, or two smaller pans as you’ll likely have a bit of extra filling.

Make them ahead of time

These vegetarian black bean enchiladas can be made one day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them. Easy!

How to freeze these enchiladas

Another thing I absolutely love about this meal is that these enchiladas are freezer friendly! There are two methods to freezing enchiladas:

1. Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
2. Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.

To say these are good is an understatement. They aren’t great either. They are incredible!

Incredible for so many reasons — from the homemade, easy to make enchilada sauce to the savory sweet potatoes, black beans and corn nestled in a corn tortilla with just the right amount of cheese. Oh and to top it all off, we’ve got a fancy avocado lime crema that’s easily whipped up in no time at all. I hope you LOVE these as much as we do.

If you like this recipe you might also like

Chipotle Black Bean Roasted Veggie Enchilada Casserole

Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

Easy Vegan Mac and Cheese

Thai Peanut Coconut Cauliflower Chickpea Curry

Butternut Squash and Black Bean Enchilada Skillet

I hope you love this recipe as much as we do. It’s great for parties and football season too. If you make it, be sure to tag #ambitiouskitchen on Instagram and/or leave a comment and rate the recipe below!

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Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

4.89 from 76 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

ServesServes 4 servings, 2 enchiladas per person

These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you'll ever eat. They're packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!

Ingredients

• 2 medium sweet potatoes, diced into 1/2 inch cubes
• 1 tablespoon olive oil
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup fresh or frozen corn
• 1 1/2 cups shredded Mexican cheese blend
• 8 soft corn tortillas*
• For the enchilada sauce:
• 2 teaspoons olive oil
• 1 small white onion, finely minced
• 3 cloves garlic, minced
• 2 1/2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1/2 cup water (or broth of choice)
• 1/2 teaspoon apple cider vinegar
• Salt and pepper, to taste
• For the avocado lime crema:
• 1/4 cup nonfat plain greek yogurt
• 1/2 ripe avocado
• 1 lime, juiced
• 1/4 cup cilantro
• 1/8 teaspoon salt
• Garnish: chopped cilantro

Instructions

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
• While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent. 
• Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. 
• Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
• Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce. 
• Spray a 9x11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
• Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan. 
• Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
• While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
• Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.

Recipe Notes

*Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.

Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.

See the full post for tips & freezing instructions!

Nutrition

Serving: 2enchiladasCalories: 483calCarbohydrates: 71.1gProtein: 22.4gFat: 11.3gSaturated Fat: 4.9gFiber: 16.3gSugar: 16.6g