Black beans, corn, spices and jalapeño jack are rolled into sweet potato sheets (!!) and simmered in red 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.
A Kitchen Tool to Get Excited About!
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.
So Many Possibilities!
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 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!
How it Works
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 red enchilada sauce, more cheese and bake. Mmmmm… can you smell them?
Unconventional Enchiladas
I’m usually a pureist when it comes to enchiladas. I would have never thought to replace corn or flour tortillas with anything else! But this sheeter has changed all that!
The sheeted 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!
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
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.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
It would be helpful to have an amount for the “leftover sweet potato bits” that go into the filling. 1/4 cup? 1/2 cup?
Hi Nicole! Thank you for your note. I’m not sure how much because I always toss all the leftover bits in, so it’s safe to say that’s what you do. Because the sheeter sheets all the way down to a certain size of leftover sweet potato (until the sheeter stops sheeting), you should have about the same amount of bits as I do.
Can the sweet potatoe wrapped enchiladas be made ahead of time or even frozen? Thanks!
I Bev… I should add a note. I wouldn’t recommend freezing this recipe. The texture of the sweet potatoes change by becoming softer. They can be assembled up to a day ahead and refrigerated until ready to bake. I hope this helps!
made these tonight and they were very tasty and flavorful! Even my wife -whi is leery of blsck beans and sweet potatoes liked them! I only made half the recipe as there is only two of us and we had enough for one more supper. Thanks for a wonderful recipe!!
Hi Track! Thank you for your note and giving the recipe a go! SO happy to hear you and your wife enjoyed the enchiladas and half worked well.
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