Vegetarian Sweet Potato Bean Enchiladas
Ingredients
Roast the sweet potatoes:
- 3 Tbsp. olive oil, divided
- 2 sweet potatoes, peeled, cut into small chunks
- Salt and pepper
Assemble the enchiladas:
- 1 onion, chopped
- 1 red pepper, chopped
- 1 large can diced green chilies, drained
- 1 15 oz can black beans, drained
- 1 15 oz can kidney beans, drained
- 1 15 oz can medium olives, drained and sliced
- 1 lb. sharp cheddar cheese, grated
- Corn tortillas
Make the homemade red sauce:
- 4 Tbsp. butter
- 1 Tbsp. flour
- 1-2 Tbsp. chili powder, depending on how spicy you like it
- 1 tsp. cumin
- 2 6 oz cans cans tomato sauce
- 2 cans water
- 2 Tbsp. sugar, optional, if you like a sweeter sauce
Garnish enchiladas:
Instructions
- Preheat oven to 400 degrees. Place the diced sweet potatoes (in half-inch chunks) on a parchment paper-lined baking sheet. Drizzle with 2 Tbsp. olive oil; salt and pepper. Bake for 25-30 minutes, until tender with a fork. Remove from the oven.
- Turn oven down to 350 degrees. In a large skillet, add remaining 2 Tbsp. oil, chopped onion, and pepper, and saute for 5-6 minutes.
- Stir in the green chilies, drained beans, and olives and cook for another 2-3 minutes.
- Melt butter in a saucepan. Add flour, chili powder, and cumin. Cook until bubbly. Add tomato sauce and water. Bring to a boil.
- Dip corn tortillas in sauce, then put in pan and fill with veggie mixture and cheese and roll up. Pour sauce on top and then more cheese. Bake for 20 minutes, until bubbly. Serve!
- Garnish with sour cream and fresh chopped cilantro (maybe a few pieces of chopped red tomatoes). ENJOY!
Notes
Recipe updated with new photos and reposted from May 2017.