These flavorful vegetarian enchiladas are made with a roasted sweet potato and black bean filling. They are perfect for weeknight dinners and they also freeze well!
Peel and dice the sweet potato into ¾" to 1" pieces.
In a large bowl, toss the sweet potatoes with 1 tablespoon olive oil, salt, and seasonings. Use clean hands or toss to combine and coat the sweet potatoes thoroughly.
Spread out the sweet potato on a parchment paper lined baking sheet, careful not to overlap any pieces. Roast at 400F for 25-30 minutes, until golden and soft throughout.
Enchilada Filling
Meanwhile, make the enchilada filling. Heat a large cast iron or non-stick skillet over medium-high heat. Add 1 tablespoon oil.
Once hot, add the sliced red onion and salt. Saute for 4-6 minutes, until golden and softened.
Add the minced garlic and jalapeno. Cook another 1-2 minutes, until aromatic.
Stir in the black beans, cilantro, 1 cup (8 ounces) of enchilada sauce, and the zest of one lime. Bring to a simmer.
Reduce heat to medium low so that it is gently simmering. Cover and simmer for 10 minutes, or until the sweet potatoes are ready. Stir as needed.
Stir in the roasted sweet potatoes. Turn off heat and set the skillet aside.
Enchiladas
Reduce the oven heat to 350F. Coat the bottom of a 9x9 (or similarly sized) baking dish with 1 cup of enchilada sauce.
To make the enchiladas easier to roll, warm up the tortillas in the microwave for 15-20 seconds (optional but recommended).
Place ½ cup to ¾ cup filling in the center of each tortilla. Roll tightly and place seam side down in the baking dish.
Cover the enchiladas with 1 cup of enchilada sauce. Sprinkle with the shredded cheese.
Bake the enchiladas uncovered at 350F on the middle oven rack. Remove from the oven when the cheese is melted and the sauce is bubbling, about 15 minutes.
Top with cilantro, jalapeno, pumpkin seeds, and avocado. Enjoy!
Video
Notes
Green enchilada sauce: An equal amount of salsa verde or red enchilada sauce can be substituted as needed.
Flour tortillas: I prefer using jumbo flour tortillas with enchiladas because they are easier to work with, but corn tortillas can be used as a more traditional option. Warm up the corn tortillas to prevent them from tearing.
Oaxaca cheese: An equal amount of shredded mozzarella or Monterrey cheese can be used if unable to find shredded Oaxaca cheese. Use vegan cheese to make this recipe vegan.
Salt content: Nutrition labels on my website are always an estimation and vary based on ingredients used. However, canned green enchilada sauce is often high in sodium. Adjust salt and enchilada sauce as desired for a lower sodium dish, or make homemade enchilada sauce for more control over sodium content.
Leftovers and reheating: Store leftovers in the fridge for 3-4 days. Reheat in the microwave in about 2 minutes, or cover the entire dish with foil and reheat at 350F for 20-25 minutes.