A Spicy Perspective

Black Bean Sweet Potato Skillet Enchiladas

Vegetarian Black Bean Sweet Potato Skillet Enchiladas RecipeZesty, vibrant and so nutritious, you’ve just got to try these Black Bean Sweet Potato Skillet Enchiladas!

Black Bean Sweet Potato Skillet Enchiladas Recipe
Pin it on Pinterest!

Bursting with sweet potatoes, mushrooms, onions, garlic, black beans and spinach, you will be bursting with health after you enjoy today’s very nontraditional enchilada recipe.

If you are crying, “Where’s the beef?” Believe me, you won’t miss it!

Perfect Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

With its beautiful colors, bold flavors, and simplicity of one-pan preparation, Black Bean Sweet Potato Skillet Enchiladas might become a regular in your home.

Although my family isn’t totally vegan or vegetarian they didn’t even ask about the lack of meat. And poof, the Black Bean Sweet Potato Skillet Enchiladas vanished without a trace.

Vegan Black Bean Sweet Potato Skillet Enchiladas Recipe

To Make Black Bean Sweet Potato Skillet Enchiladas

I throw the sweet potatoes in the oven with whatever I am baking a day or two ahead of time. Then I refrigerate them so I don’t need to bake them at all when I prepare the enchiladas.

Making Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

Caramelizing the onions adds a wonderful sweet depth of flavor to the dish along with the sweet potatoes and molasses.

Easy Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

Next concoct a sweet and spicy enchilada sauce by whisking molasses and Adobo sauce from the can of chipotle peppers into homemade or store bought enchilada sauce.

How to Make Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

The sauce goes in, under and atop of Black Bean Sweet Potato Skillet Enchiladas.

How To: Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

A bit shy about the spicy stuff? You can cut back on the chipotle pepper.

Simple Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

Whole grain tortillas and fresh spinach are the wrapping for it all. Black Bean Sweet Potato Skillet Enchiladas are vegetarian and topped with shredded cheese if desired.

Perfect Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

To make this recipe vegan, two tiny little switch ups are required. Exchange the butter for olive oil and use vegan cheese.

Or skip the cheese altogether and top with extra sauce.

April Scharpf

Best Vegetarian Black Bean Sweet Potato Skillet Enchiladas Recipe

Either way Black Bean Sweet Potato Skillet Enchiladas are sweet, zesty, savory and satisfying!

Black Bean Sweet Potato Skillet Enchiladas Recipe
Print Recipe
5 from 1 vote
Leave a Review »

Black Bean Sweet Potato Skillet Enchiladas

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Black Bean Sweet Potato Skillet Enchiladas Recipe - A zesty robust vegetarian meal you can make in one pan! This recipe is loaded with vegetables and so delicious.
Servings: 10 enchiladas

Ingredients

  • 1 tablespoon butter or olive oil
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 4 ounces crimini mushrooms, chopped
  • 15 ounces black beans, drained (1 can)
  • 2 medium sweet potatoes, cooked, peeled, cubed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 chipotle pepper, diced (from can with adobo sauce)
  • 2 tablespoons adobo sauce
  • 1/4 cup molasses
  • 2 cups red enchilada sauce
  • 4-6 ounces fresh spinach leaves
  • 8-10 medium whole grain tortillas
  • 1 cup shredded mozzarella cheese or vegan cheese
  • Chopped cilantro for garnish

Instructions

  • Set a large sauté pan over medium-high heat. Caramelize the onions in butter for about 5 minutes. Stir in mushrooms and garlic, and sauté for another 2 minutes. Mix in beans, sweet potatoes, chipotle pepper and spices.
  • Whisk together the enchilada sauce, molasses, and adobo sauce. Add 1/2 cup of the sauce to skillet, mix well.
  • Fill the enchiladas by placing spinach on tortillas and spooning the filling on top. Then roll them up, burrito style. Repeat until all the filling is used. Wipe out the skillet with a paper towel.
  • Pour about 2/3 cup of sauce in bottom of skillet and place enchiladas back into pan. Drizzle the remaining sauce over the enchiladas, sprinkle with cheese. Cover until the cheese melts and the sauce is bubbling. Serve warm.

Nutrition

Serving: 1enchilada, Calories: 262kcal, Carbohydrates: 41g, Protein: 10g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 1427mg, Potassium: 555mg, Fiber: 6g, Sugar: 12g, Vitamin A: 105%, Vitamin C: 7.4%, Calcium: 14.2%, Iron: 18%
Course: Main Course
Cuisine: Mexican
Author: April Scharpf

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Other Great Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

2 comments on “Black Bean Sweet Potato Skillet Enchiladas”

  1. I will save the recipe Enchiladas black potato to make my children. The food is very attractive.

  2. I’d love this dish for meatless Monday with some fresh pico de gallo on the side too! Thanks for sharing!