Black Bean Enchiladas
Yield: 8 enchiladas
Prep time: 20 MCook time: 20 MTotal time: 40 M
Ingredients:
Enchilada Filling:
- 1 onion, diced
- 2 sweet potatoes, diced into small pieces
- 1 bell pepper, diced
- 3 cups cooked black beans
- 2 cups spinach, roughly chopped
- Salt and pepper to taste
Enchilada Sauce:
- 1 6-oz. can tomato paste
- 1 ½ cups water
- 2 T chili powder
- 1 T cumin
- ½ tsp garlic powder
- Salt to taste
Other:
- 8 tortillas
Instructions:
- Make enchilada sauce: Add all sauce ingredients to a bowl and whisk together to combine. Set aside.
- Preheat oven to 400F.
- In a wide skillet over medium-high heat, add the diced onion and saute for about 2 minutes. Add diced bell pepper and diced sweet potato. Season with salt and pepper, and saute for another 5 minutes, stirring frequently, until sweet potatoes begin to soften. Add black beans, spinach, and about ¾ cup of the enchilada sauce. Reduce heat to low and cover skillet. Let filling cook, stirring occasionally, for about 10 minutes or until the sweet potatoes are tender.
- In a 9×13 in. casserole dish, spread a thin layer of enchilada sauce across the bottom. Scoop about ½ cup of filling into a tortilla, roll up tightly, and place in the casserole dish with the seam side facing down. Repeat with remaining tortillas (they will be packed in pretty tightly!). Pour remaining enchilada sauce over tortillas.
- Bake for 20 minutes, or until the edges of the tortillas begin to get golden and crispy.
- Serve with salsa, guacamole, and hot sauce if desired!
To freeze:
- Remove from the oven and either let cool if you plan to freeze in the casserole dish or transfer to freezer-safe containers to cool. Once cool, seal and place in the freezer. Store for up to 3 months.
- To reheat, place in the refrigerator to thaw the night before. Transfer thawed enchiladas to an oven-safe dish if needed. Preheat oven to 400F. Bake for 15-20 minutes or until warm throughout (baking time will depend on how many enchiladas you are reheating).
