Zesty, vibrant and so nutritious, you’ve just got to try these Black Bean Sweet Potato Skillet Enchiladas!
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!
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.
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.
Caramelizing the onions adds a wonderful sweet depth of flavor to the dish along with the sweet potatoes and molasses.
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.
The sauce goes in, under and atop of Black Bean Sweet Potato Skillet Enchiladas.
A bit shy about the spicy stuff? You can cut back on the chipotle pepper.
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.
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.
Either way Black Bean Sweet Potato Skillet Enchiladas are sweet, zesty, savory and satisfying!
Black Bean Sweet Potato Skillet Enchiladas
- 1 tablespoon butter or olive oil
- 1 large red onion, chopped
- 3 garlic cloves, minced
- 4 ounces crimini mushrooms, chopped
- 15 ounce can black beans, drained
- 2 medium sweet potatoes, cooked, peeled, cubed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 chipotle pepper, diced (from can with adobo sauce)
- 2 tablespoons adobo sauce
- ¼ cup molasses
- 2 cups red enchilada sauce
- 4-6 ounces fresh spinach leaves
- 8-10 medium whole grain tortillas
- 1 cup shredded mozzarella or vegan cheese
- Garnish with chopped cilantro
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 ½ 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.