Your family will love these enchiladas, and won’t even notice there’s no meat!
Alex Daynes shares the recipe for this tasty weeknight meal.
Find more recipes from Alex on her website, www.myownmealplan.blogspot.com.
Black Bean and Sweet Potato Enchiladas
8 flour tortillas
3 sweet potato, peeled and chopped
2 cups black beans (canned or homemade using the Instant Pot Method! See below)
1 cup feta cheese
2 cups homemade enchilada sauce
1 1/2 cups shredded cheddar cheese
1/2 cup cilantro, garnish
Yields 6-8 servings
Start by baking the sweet potatoes in the oven at 400 degrees until soft, about 40 minutes.
If using Instant Pot Homemade Black Bean method, see below.
Prepare enchilada sauce by mixing all ingredients together in a blender.
Preheat oven to 350.
Assemble the Enchiladas. Place 1/3 cup black beans, 2 tablespoons sweet potatoes, 1 tablespoon feta cheese, and 2 tablespoons enchilada sauce in tortilla. Roll tightly and place, seam side down, in a prepared baking dish. Repeat to make 8 enchiladas. Top with remaining enchilada sauce and shredded cheddar cheese. Bake enchiladas in preheated oven for 40-45 minutes or until heated through. Finish with cilantro garnish.
Instant Pot Black Beans
2 cups dry black beans (rinsed)
4 cups water
1 1/2 Tbsp chicken bouillon
2 Tbsp dehydrated onion flakes
7 garlic cloves, peeled or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
2 teaspoons red wine vinegar
Add all ingredients to the Instant Pot except the red wine vinegar.
Cover and turn the valve to sealing. Press manual and push the timer to 23 minutes.
When the timer beeps let the pressure release naturally for 10 minutes or so.
Remove the lid and add in some red wine vinegar to taste.
Homemade Enchilada Sauce
1/2 cup diced onion
2 tablespoons olive oil
1/2 teaspoon cumin
1 tablespoon flour
1 can tomato sauce
1 can of water (use empty tomato sauce can)
2 teaspoons chili powder
1 teaspoon garlic salt
1/4 teaspoon oregano
Place all of the ingredients into a blender or food processor and blend until smooth.