Black beans, corn, spices and jalapeño jack are rolled into sweet potato sheets (!!) and simmered in a most mouth-watering homemade enchilada sauce to create these Sweet Potato Wrapped Black Bean Enchiladas! vegetarian w/ vegan option + gluten free | Disclosure: This post was created in partnership with KitchenAid. All thoughts and opinions are my own.
Yes, I know! Sweet potato wrapped! And yes, I’m shouting!
Let me explain.
There’s a dizzying assortment of kitchen tools to choose from out there. This can leave one feeling, um, overwhelmed about which ones will be useful and the ones that’ll be shoved to the back of a dark cabinet or drawer never to be seen again.
For me, I put a lot of thought into the tools I welcome into the kitchen. Because my kitchen is small, cabinet space and otherwise home storage, is considered high-stakes real estate around here. A good consequence of this too is that my spending on stuff and things I otherwise wouldn’t use is kept in check.
All the reason why I’m super excited about KitchenAid® Vegetable Sheet Cutter Attachment. It’s versatile, handy, easy to use and made of high quality, long lasting materials just as I’d expect from a brand that’s been used in my family for three generations.
It makes quick work out of hard veggies and fruits like zucchini, potatoes, cucumber, apples and beets just to name a few, and cuts them into sheets that can be used in a variety of recipes. Talk about eating more veggies! I’ve already made sheeted pickled sandwich veggies, replaced pasta noodles with zucchini sheets in lasagna and made sweet potato chips with leftover sheets from my Sweet Potato Wrapped Black Bean Enchiladas recipe (see notes).
There are many possibilities and it’s just fun to use!
I love seeing this attachment in action. Rob was blown away too, not only by these enchiladas, but by the design and function of the attachment. He appreciates all things mechanical and if the KitchenAid® Vegetable Sheet Cutter Attachment is one way I can get him in the kitchen, then hey, I’ll take it!
First find a thick, as symmetrical and straight as possible, sweet potato. The attachment cuts in continuous sheets or in short(er) pieces depending on the shape of the vegetable/fruit. After the attachment has cut the sweet potato, you’ll notice a core is left on the skewer. The core, and trimmed ends, are used as part of the enchilada filling, so there’s no wasted sweet potato.
The sweet potato sheets rolls up with ease around a mix of sautéed onions, sweet potato, spices, beans, corn, and pepper jack cheese. Arrange the enchiladas in a casserole and top with Homemade Enchilada Sauce, more cheese and bake. Mmmmm… can you smell them?
The sweet potato bakes to a tender yet sturdy vehicle perfectly suited to house the scrumptious filling and carry the spicy flavors of the sauce. The enchiladas hold together beautifully too.
And while the enchiladas are bubbling away in the oven making the house smell amazing, there’s time to whip up some guacamole and Spanish rice!
Head over to KitchenAid’s quick start guide to learn more about KitchenAid® Vegetable Sheet Cutter Attachment and be sure to tag #ForTheMaking with your take on this recipe!
RELATED: Quick Homemade Enchilada Sauce pairs perfectly with Sweet Potato Wrapped Black Bean Enchiladas. Whip it up in a blender and it’s ready in five minutes!
More Vegetarian Mexican Food Recipes to Love:
- Skillet Black Bean Vegetarian Enchiladas Verde
- Mexican Inspired Tofu Tacos
- Creamy Corn, Zucchini and Poblano Tacos
- Mezcal Mango Smash
- Spanish Brown Rice
Sweet Potato Wrapped Black Bean Enchiladas
Black beans, corn, spices and jalapeño jack are rolled in sweet potato sheets (!!) and simmered in the most mouth-watering enchilada sauce you can get your hands on to create these Sweet Potato Wrapped Black Bean Enchiladas! vegetarian w/ vegan option + gluten free
Ingredients
For the Enchiladas:
- 1 lb (475g) Sweet Potato about one large, thick and as uniform/straight in size as you can find
- 2 tsp Coconut Oil unrefined, virgin
- 3/4 C (100g) Purple Onion diced, about one medium
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Cumin ground
- 1/4 tsp Smoked Paprika
- 1 C (140g) Sweet Corn fresh off the cob, otherwise frozen
- 2 C (425g) Cooked Black Beans rinsed and drained
- 2 C (470g) Red Enchilada Sauce
- 1/2 Lime juiced
- 2 C (160g) Monterey Jack Cheese I like pepper jack (leave off for vegan option)
Serve With (optional):
- Chili-Lime Pepita Crema
- Lime Wedges
- Avocado or Roasted Jalapeno Guacamole
- Sour Cream
- Cilantro
Instructions
-
You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8x8 (20x20cm) pans. Lightly grease the baking pans with pan spray. Set aside. Preheat oven to 375f (190C).
-
Make the Sweet Potato Sheets: Connect the KitchenAid® Vegetable Sheet Cutter Attachment to the KitchenAid® Stand Mixer at the power hub. Rotate blade release lever into the locked position. Peel the sweet potato and trim the sweet potato ends so that it fits within the attachment main body. Reserve the ends and chop into small dice. Set aside. Insert the food holder piece all the way into the center of the sweet potato at one end. Place the potato and food holder onto the main body and twist clockwise to lock into place. Insert the food skewer through the skewer support and into the center of the potato at the opposite end. Only insert to the first mark on the skewer. Insert the thin blade carrier onto the attachment. Turn the stand mixer on to speed two and release the blade lever to unlock the blade carrier. As the attachment cuts the potato into sheets, it can be all in one sheet or a series of several sheets, or both! If all in one sheet, cut the sheets into 4 1/2" to 5 1/2" pieces. They don't have to be perfect here, just enough to roll up an enchilada. You'll need 12-13 for this recipe (leftover sheets can be frozen too!). Remove the core of the sweet potato and dice it into small pieces. Add these bits to the cut off end bits. Set aside.
-
For the Filling: Add the oil to a large saute pan. Heat until shimmering. Add the onion and sweet potato bits. Saute on medium low for about 10 minutes, or until onions are soft and potatoes have softened (they'll cook more in the oven). Sprinkle in the salt, cumin and paprika. Stir to coat the veggies. Add the corn, beans and 1/4 C (59g) of enchilada sauce. Stir and warm for about 2 minutes. Squeeze 1/2 a lime over mixture and stir. Remove from heat and set aside.
-
To assemble: To the baking pans, add a few Tbs of enchilada sauce, tipping the pans as needed just to coat the bottom. Set aside. Set one sheet of sweet potato on a work surface and spoon about 2 Tbs of filling and 1 Tbs of cheese across the sheet (omit cheese for vegan option). Roll up the sheet and set it seam side down in the baking pan. Repeat this process until all the filling is used. You may have some leftover sheets/pieces of sweet potatoes - I share what to do with them in the notes. Spoon the remaining enchilada sauce over the enchiladas covering each one with at least a thin coating. Sprinkle the remaining cheese over the top. Cover with foil and bake for about 30 minutes, or until nice and bubbly and cooked through. Let set 5 minutes then serve warm with desired condiments.
-
Store leftovers in the refrigerator for up to 3 days.
Recipe Notes
Leftover Sweet Potatoes Pieces: Making chips out of leftover pieces is simple. Cut into whatever shape you desire. Brush a thin layer of olive oil over each side of the sweet potato pieces and arrange in one layer on a parchment lined sheet pan. Bake with the enchiladas for about 15-20 minutes, or until crisp. They get crispier as they cool. Sprinkle with sea salt and enjoy.
Hi, I just got my kitchenaid sheet cutting attachment, and I’m really excited to try this recipe. Dis you use the thin cut blade or the thicker cut blade?
Hi Naomi! I use the thin cut blade for this recipe. I hope you enjoy it!
Hi Traci! I have not tried these yet, but I am wondering if you tried freezing this recipe and how it turned out. Thanks.
Hi there Zonia! Thank you for your note. I have since made this recipe several times, and there’s never any leftovers to freeze. I wouldn’t hesitate freezing this however. But I have frozen sheets of sweet potatoes in an effort to prep ahead. From a mouth feel perspective, the texture was a bit off, but they were still delicious. I hope this helps and you enjoy the recipe!
I don’t have a kitchen aid but I found a vegetable slicer on Amazon, I’m so excited! I can’t wait to try this recipe!! What kind of enchilada sauce did you make? Mine is simple with tomatoes onions and peppers. What kind of peppers did you use? Looks amazing! I think I’ll try vegan cheese. Thanks!
Hey Maria! Hooray! I hope you enjoy the recipe. Your sauce sounds delicious! I do make homemade sauce, but haven’t shared it on the blog (I’ve yet to write it down). Basically I make a roux, and a ton of spices including chili powder (you can use ancho or simply ‘chili’ powder), garlic powder, cumin, smoky paprika, salt, water, tomato paste, a bit of cocoa powder – I’ve been playing with this ingredient – and masa harina (flour – my ‘secret’ ingredient). I’ll be sharing it OTB in the new year.. I need to make it again! Thanks for the nudge.
Made this last night and it was amazing! I forgot the lime so did it without and it was still so delicious! Will be making this again and again!
Thank you for your note, Lori! So happy to hear… (!!)
I really wanted to try this recipe but didn’t think I’d be getting a sheet attachment any time soon, so…I sliced the sweet potatoes very thin and made the rest of the recipe as written except that I had to omit the corn due to allergy concerns; I substituted carrots diced to about the same size as corn. Then I just layered: a little sauce in the bottom of a 9×13 dish, half of the sweet potato slices, half the bean mixture, more sauce, and half the remaining cheese; and then repeated those layers, ending with cheese. I baked as directed, and wow! What a hit it was! My five-year-old grandson (and everyone else) loved it! We all agreed that the enchiladas would make a really nice presentation, but I am glad I didn’t let the lack of a tool dissuade me from making this! Absolutely delicious, and we will be making this again (and again)! Thank you, Traci! Another great recipe!
Thank you for your note, Jonel! So excited to hear you adapted to suit your tastes and tools! Hooray! The carrots sound like a lovely addition. The layering is such a great idea too. I think I’ll give that a try as well.. the sweet potatoes are so tender aren’t they?
I loved those thinly sliced sweet potatoes! I am going to make this with the corn (soon! just for myself!); and the layering was so easy. At my age (76), I’m not really looking to expand my kitchen tools much; but if Santa wanted to surprise me with a mixer attachment this year, I’d be fine with that. :) I did drop a hint or two when I made this dish for my son and his family! And I have just printed off several more of your “autumn” recipes to try. Everything I’ve made from your blog has been delicious! Thanks again!
Hehe… I like how you’re already compiling that holiday list, Jonel! I think you’re going to love this recipe with corn :D . I hope you enjoy those autumn recipes! xo
These are my kind of enchiladas and the sweet potato sheets are just brilliant! Can I come for dinner? I’ll bring dessert! :)
I’m ready Laura! Bring that streusel please!! xo
These sound amazing! Love finding more ways to sneak veggies into dishes, and this is the perfect recipe!
Right? My thoughts exactly Luci!
Those sweet potato “tortillas” are absolutely genius Traci! Such a great idea!
Thank you so much Jess! So fun!
Ahhhh, the coolest thing, Traci!! I love all of the ideas that go through your creative mind. :) I just adore how you wrapped these and the black bean and sweet potato combo is such a good one. And it looks so fancy, but after reading through the recipe it sounds totally do-able and simple. Hope you are well, sending love. xo
So fun Emily! And it seems complicated, just setting it up, but once you do it, it’s like riding a bike! Super easy. I can’t wait to make more enchiladas… potato, kale, mushroom, spinach… pumpkin! Oh my! xo
here is a good way to describe the recipe. It is an easy way to understand with pictorial form. I never heard this recipe but looks of this recipe awesome.yummyyy…….
Thank you for your note Kelly!
Since most corn crops are GMO wouldn’t it be best to find a substitute for this ingredient? As is it a “vegetable” that is not digestable and if your trying to eat vegan then why not skip it all together.
Hi Frances, thank you for your note. I purchase corn from our local organic, non-GMO farm, as this is a choice I make. If you’re avoiding corn, you can leave the corn out and sub it with mushrooms or bell peppers, for example! I hope this helps.
that sounds delicious thanks for post the recipe too, I luv this site!!
Oh good! Thank you so much, Frances! :D
I love this tip! And I do the Same Traci. It’s all about local support. And this dish.. AMAZING. My husband would die of deliciousness!
No doubt, local food gets my vote whenever possible! I’m with ya! Now, I will tell you, Rob flipped for this recipe! I’ve not seen him talk about food like this for a loooong time! lol!
Awesome recipe and intro to a fabulous new attachment with endless possibilities!
Btw….it’s on sale at Macys for $79!
Laura, thank you for that Mscy’s tip!
Hooray! Thank you Laura! :D
yea luv it endless possibilities in adding the veggies you like
What a cool attachment, and a great way to use it! Thanks for this Friday/weekend cooking inspiration. A KitchenAid is on my wish list–maybe it’ll be my Christmas present this year–and now I know that I am going to want this attachment, too.
Never too early to start that wish list Sarah! My KA Stand Mixer was a gift too… and a most beloved tool in my kitchen!
This is crazy good, Traci! What a fabulous kitchen tool – I can think of so many great uses. Your enchilada recipe looks heavenly and super healthy. I want a big serving even though it’s only breakfast time here in LA. Now my only problem is I don’t have a stand mixer – may have to add that to my Christmas wish list!
It’s fun to use too, G…. get that Christmas list goin! hehe!
Hi Traci,
Your recipe inspired me so much so that I just ordered the attachment! Thank you for all you do !
~ jean
Oh my, you’re quick Jean! I hope you enjoy it and these scrumptious enchiladas! I can’t wait to get my hands on some apples and get that apple cake going! :D
I have to get this attachment! Your recipe looks divine…..and yes there are soooo many other possibilities too! Yum…
Hi Sue, thank you so much! I hope you enjoy it!
Oh how cool is this! That attachment looks killer fun…and handy too. Love the idea of sweet potato sheets for so many recipes. And of course, so many other options too. Great way to incorporation more veggies and less pasta! These enchiladas looks exactly like the cozy hug I need on this Friday morning. Have a great weekend, Traci!
Incredible, right? Who knew? It’s fun watching it in action.. it cuts with ease and it’s fast! Sending cozy hugs your way Liz!
This has to be the coolest recipe ever! I’m so impressed with the sheet cutter attachment and think you did such a great job putting it to good use with these enchiladas. What a fun way to mix things up! Now I have to get one for my stand mixer. ;)
So fun Sarah! I thought I’d miss the tortillas, but I didn’t at all! Even Rob was completely smitten… he kept asking me if I “invented the recipe…” lol and I told him I did with the help of KitchenAid! lol! Looks like I’ve impressed him (now at least once this year – rolls eyes). I hope you enjoy it Sarah!
Wow! That attachment is amazing Traci! I hadn’t heard of it before now! Thanks for the info. I LOVE my KitchenAid mixer! Enchiladas are one of our favorite Mexican meals. In fact Tom had chicken enchiladas last night for dinner at our favorite Mexican place in town. I’d love this sweet potato version!
It’s so fun, Mary Ann! And I’m with you on the love of the KA mixer and enchiladas… I think I love them equally!!