If I could have my mom cook all the food served at my wedding, I would. She’s the best cook I know. Not just only she’s my mom, but because 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 an email from her with a photo of what she made that day. From granola bread (OMG!) to coconut milk wild rice soup, 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 stacked in a pan and baked until melty and golden.
Just the other day I was thinking to myself about how much I miss enchiladas in my life — especially because we no longer live in the same state. So what did I do? Whip up a batch of crazy good vegetarian enchiladas packed with roasted sweet potato cubes, black beans, corn, cheese and a homemade enchilada sauce.
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 get a chance to make these. They’re one of my favorite vegetarian enchiladas, now passed on to all of you. xoxo!
See how to make the sweet potato black bean enchiladas:
More healthy vegetarian recipes to make for dinner:
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema
- 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 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 oz 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
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 9x9 inch pan or 11x9 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.
*Feel free to use flour tortillas if you prefer.
Recipe is gluten free if you use 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.