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image of baking dish of black bean enchilada stuffed sweet potatoes topped with guacamole salsa and sour cream

Black Bean Enchilada Stuffed Sweet Potatoes

Brenda Lanzilli
In line with the popular "plant based" trend, this recipe for Black Bean Enchilada Stuffed Sweet Potatoes proves that you don't need meat to make a hearty, satisfying meal! With plenty of protein, spice and flavor this vegetarian dinner is an absolute WINNER!
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Course Dinner, Main Course
Cuisine Mexican, Tex-Mex
Servings 5
Calories 403 kcal

Ingredients
  

Homemade Enchilada Sauce

  • 3 tbsp vegetable oil
  • 3 tbsp all-purpose flour
  • 4 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp dried oregano
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt plus more to taste
  • 2 tbsp tomato paste
  • 2 cups vegetable broth

Black Bean Enchilada Stuffed Sweet Potato

  • 5 Sweet Potatoes
  • 1 1/4 cup shredded Mexican Cheese Blend
  • 1 1/4 cup enchilada sauce recipe above
  • 1 1/2 cup Instant pot black beans recipe here or 1 can black beans (*see recipe notes)
  • Desired Toppings avocado, guacamole, salsa, sour cream, chives, scallions

Instructions
 

Bake the sweet Potatoes:

  • Preheat the oven to 400°F. Use a fork to pierce the sweet potatoes all over. Place them on the lined baking sheet and bake for 50 to 60 minutes, until soft. Time will vary depending on the size of the sweet potato.

Make enchilada sauce:

  • Heat the oil in a medium non stick saucepan over medium heat. Add the flour and whisk for 1 minute to form a paste. Add spices and tomato paste, stir to combine with flour paste. Slowly pour in the broth. It will take a few minutes of whisking constantly to make the mixture smooth. Lower heat, and let the sauce simmer for 10 to 12 minutes. It will thicken, as it simmers. Taste and add more salt if desired. Remove from heat and reserve for baked sweet potatoes.

Black Beans:

Assemble Black Bean Stuffed Sweet Potatoes:

  • Slice the baked sweet potatoes in half lengthwise. Use a fork to fluff up the inside flesh and pour about 1/4 cup of Enchilada sauce over top. Use fork to incorporate sauce and sweet potato. Next, spoon on about 1/4 cup of black beans and cover with about 1/4 cup of cheese. Return to baking sheet and place back in preheated and bake for 5 to 10 minutes, until the cheese has melted. If making in advance, refrigerate until ready to bake, and when desired bake in 400 degree oven covered for 30 minutes and uncovered for 10 to evenly heat.

To serve:

  • Serve warm, and spoon on desired toppings such as sour cream, salsa, guacamole, chives or scallions

Notes

Nutrition Facts are Estimates:
Instant Pot Black Beans (recipe here) are preferred If using canned black beans, rinse drain and saute' with 1/2 onion minced, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp chili powder. 

Nutrition

Calories: 403kcalCarbohydrates: 54gProtein: 16gFat: 15gSaturated Fat: 10gCholesterol: 17mgSodium: 1575mgPotassium: 844mgFiber: 12gSugar: 12gVitamin A: 21244IUVitamin C: 6mgCalcium: 401mgIron: 4mg
Keyword baked, beans, black bean enchilida stuffed sweet potatoes, black beans, budget friendly meals, enchiladas, healthy, plant based, sweet potatoes, vegan, vegetarian
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