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.
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
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)
- 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.