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

Course Dinner

Cuisine American, Mexican

Keyword Black Bean Enchiladas, KitchenAid Sheeter Recipe, Vegetarian Enchiladas

Total Time 1

Servings -13 Enchaladas

Calories 181kcal

Author Traci York

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):

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

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.

Nutrition