If you have ever been over to my house for dinner, I've probably made you one of two things: soup or enchiladas.
I often do soup when I host because I can make the base of a soup vegan and then have toppings that people can add according to their diet preference (shredded chicken, cheese, nuts, avocado, etc.). But when I want a crowd pleasing, comforting, gooey, cheesy, delicious meal that I can prep ahead, I do enchiladas.
These sweet potato + black bean enchiladas are a crowd pleaser. They are gluten-free, vegetarian, and have loads of fiber, making them great for nourishing your sweet gut. (Pro fiber tip- don't peel the sweet potato. The skin has a nice dose of fiber you don't want to miss out on.) They are made with mostly real food, are easy to make, and are equal parts sweet and savory. You can prep them ahead of time and pop them into the oven when your guests arrive, leaving you with more time to connect with your people.
The only box these don't check are vegan as there is a generous amount of cheese. Honestly, they aren't the same without cheese. You could try vegan cheese but I haven't, so I don't know how they would turn out.
Tryout this ooey-gooey recipe and let me know what you think by leaving a comment or tagging me in a pic of it in your Instagram story!
Sweet Potato + Black Bean Enchiladas Recipe
Makes about 8 enchiladas, takes about 60 minutes
1 sweet potato, washed and diced into 1/2 inch pieces
2 Anaheim peppers, or peppers of choice, washed, de-veined, and chopped
1 tablespoon avocado oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 can black beans, rinsed
4 oz goat cheese
4 oz fresh mozzarella, shredded
4 oz Monterey Jack cheese, shredded
2 cups of enchilada sauce
1/4 cup pepita seeds
1 avocado, diced
1/2 cup cilantro, diced
1 cup pomegranate seeds
Juice of 1/2 a lime
Preheat oven to 400 degrees. Prepare a medium-large sized casserole dish with cooking spray or spread avocado oil around so it covers the dish.
Spread sweet potatoes and peppers onto a baking sheet. Add the oil, salt, pepper, chili powder, cayenne pepper, paprika, cinnamon, and cloves to the veggies and mix so they are coated evenly. Lay them out on the pan flat. Place in the oven and bake for 20 minutes. Remove from oven, toss, and continue baking for 10 more minutes, or until the sweet potatoes are soft.
When they are finished, place the sweet potatoes and peppers in a large mixing bowl. Using the same baking sheet, lay the pepita seeds out flat. Roast them in the oven for 2-3 minutes. *Set a timer, this goes fast! Remove and set aside.
In the mixing bowl, combine the black beans, goat cheese, and mozzarella with the sweet potato mixture. Stir together until incorporated.
Pour 1/2 a cup of enchilada sauce on the bottom of the casserole dish.
Start putting the enchiladas together. Take a tortilla*, fill it with a couple of scoops of the sweet potato mixture, and lay it seam side down in the casserole dish. Continue until the casserole dish is full. Top with the rest of the enchilada sauce and the Monterey Jack cheese.
Place a piece of foil over the enchiladas and place in the oven. Bake for 25 minutes. Remove from oven, turn oven to broil, and remove the foil. Bake another 2-4 minutes, or until the cheese is nice and bubbly.
While the enchiladas are baking, make the toppings mix. In a medium bowl, add the toasted pepitas avocado, cilantro, pomegranate seeds, and lime juice. Gently mix.
When the enchiladas are ready, dish them up and serve them with the toppings mix!
*If your tortillas break while trying to wrap them, stack them on a plate and place a wet paper towel over them. Put them in the microwave for 20 seconds. This should help.
Meal Prepping Tip:
This is a great meal to make ahead and then pop in the oven when ready. Just follow the direction through step 6 and keep it in the fridge until ready to bake. Also, make the toppings mix ahead of time but keep the avocado pit in the bowl with the mixture to keep the avocado from browning. Keep it in a sealed container in the fridge.