Black Bean Sweet Potato Enchiladas

When you’re too ravenously hungry to think, black bean sweet potato enchiladas with a roasted red pepper sauce is in your corner. Filling, simple, and healthy, these babies are gluten free and smothered with an easy 2-minute smokey roasted red pepper sauce.

I’m so hungry right now I can barely stand to write this post. Between this pregnant body of mine keeping me ravenous at all hours of the day and the fact that black bean sweet potato enchiladas are one of my fave comfort foods, looking at these photos is torture.

I may have to leave.

Maybe I’ll make a sandwich.

Look at black bean sweet potato enchiladas while I’m gone.

Ok, I’m back. And I feel much better.

So let’s talk about enchiladas.

Black Bean Sweet Potato Enchiladas

This meal is one of my go-to’s when I need something easy that will please the whole family. Granted, my daughter Willow is not a picky eater. But my partner is a very hungry man. He gets a little angry when he finishes a meal and is still hungry. This is not one of them. I also live with my youngest brother who is a vegetarian and my mom who struggles with acid reflux. Planning a menu for the whole team is borderline maddening.

Black bean sweet potato enchiladas takes the cake because it is 1) super filling 2) lacking in any meats and 3) made without tomatoes which gives my mom heart burn. That’s right. Not a single tomato. These babies are smothered with an easy smokey roasted red pepper enchilada sauce!

And I guess 4) is the fact that these are really easy. Or the fact that they are enchiladas and they are smothered with cheese. They are not glamorous or fancy. But the perfect stick to your ribs comfort food that you need after a long day. Throw some cilantro, avocado, and sour cream on there and you’re living large people.

Easy 2-minute Smokey Roasted Red Pepper Enchilada Sauce

All of my favorite things to eat have tomatoes in them. And I love to make enchiladas. I made them once a week before we moved back to Michigan. But my mom. She can’t eat anything spicy or tomato based. So I came up with this easy enchilada sauce made with roasted red peppers instead of tomatoes. Throw a jar of roasted red peppers into a blender with spices, onion, garlic, and an optional chipotle pepper and you’re done! So easy but the flavor is insane.

Baby News!

So aside from a fabulous black bean sweet potato enchilada recipe I have some other news. Last week I mentioned that we were about to find out the sex of little baby nugget and that I’d share it here with you. And so that’s what I’m going to do. Drumroll please!

Hooray! Another girl!

I wasn’t rooting for any sex in particular. There were pros to both. A boy would be nice because we don’t have one. A girl would be nice because we already have all of Willow’s girl things. And SHE has been rooting for a girl this whole time. She is so stoked to have a baby sister.

Here’s to babies and filling comfort food! See you next week!

SHARE THE #POPKITCHEN LOVE!

When you make these black bean sweet potato enchiladas, let me know! I absolutely love seeing your photos of POP KITCHEN recipes up on Instagram . Like POP KITCHEN on Facebook and follow along with all of my recipe inspiration on Pinterest ! Oh, and can you tell your friends about me? K, thanks, luh ew, bye!

OTHER VEGETARIAN DINNERS

Grilled Potato Chickpea Salad with Green Goddess

Zucchini Noodle Pad Thai with Tempeh

Quinoa Chickpea Buddha Bowls

Recipe

Black Bean Sweet Potato Enchiladas

Ingredients

• ½ onion, diced
• 2 sweet potatoes, peeled and cubed
• 15 oz can black beans
• 1 tsp cumin
• salt to taste
• 14-16 corn tortillas
• 1½ cups shredded cheese
• 12 oz jar roasted red peppers, drained
• 2 cloves garlic
• 1 chipotle pepper (for optional heat)
• ¼ large onion, about ½ cup
• 1-2 Tbsp chili powder depending on your heat preference
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½-3/4 tsp salt
• Sour cream
• Cilantro
• Avocado
• Lime
• Hot sauce
• Salsa

Instructions

1. Heat the oven to 350 F. In a large sauté pan over medium heat, warm the oil until it is starting to get hot and swirly. Add the diced onions and cook until they start to get soft, about 3-5 minutes. Add the diced sweet potatoes, cumin, and salt and give it a good stir. Cover the pan with a lid and let it cook for 5 minutes. Stir again, checking to see if the sweet potatoes are tender. Cover for another 5 minutes or until the sweet potatoes are soft.
2. While the filling is cooking, combine all of the sauce ingredients together in the blender and puree until super smooth. If it’s too thick, add some water to thin it down. Taste to see if it needs more salt or heat.
3. You have two options when it comes to rolling those enchiladas. You can either pop the bag of corn tortillas, stuffed with a damp paper towel, in the microwave for 30 seconds or warm them in a little butter in a pan. The microwave method is quicker but is not as successful at preventing your tortillas from breaking. The pan method works better but takes some time. The choice is yours.
4. Spread a good ½ cup of enchilada sauce on the bottom of a 9x13 pan so that it is nicely coated. Take your warm tortillas and fill each one with 2-3 tbsp of filling ( you want them full but not overflowing). Place the stuffed tortillas in the pan with the seam faced down. Keep going until the pan is full.
5. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese. Bake in the oven for 20 minutes. Serve with your toppings of choice.