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Black beans, savory veggies, and roasted sweet potatoes in a fragrantly spiced homemade sauce. My Sweet Potato and Roasted Vegetable Enchiladas are a mouth-wateringly good meal the whole family will love. Serve at once or freeze for a terrific dinner that’s ready when you are.
Sweet Potato And Roasted Vegetable Enchiladas – Cooking For The Cousins
My husband’s cousins came to visit a few weeks back.
As always, we had a great time with them. Between window shopping and walks by the waterfront, many bottles of wine were polished off, many family stories were told and retold. And, of course, many meals were eaten.
Cooking for an appreciative company is one of my favorite things. I love coming up with a dish they may not have tried before, a menu perfectly suited to my guest’s palates and preferences. When it comes to the cousins, this is more than a goal, it’s a necessity.
Some of the cousins are vegetarians. At this point, I’ve got a number of terrific vegetarian dishes in my repertoire, so cooking a meatless meal is easy. But one of the cousins has some very serious allergies, the kind that results in a 911 call if soy, fennel, or some other forbidden ingredient accidentally ends up in the dish.
Given that, I was very, very careful when creating this recipe for Sweet Potato and Roasted Vegetable Enchiladas. Goal one was to make sure dinner wasn’t interrupted by the whine of ambulance sirens. Goal two was to serve a dinner everyone would love.
The pressure was on! But everything worked out.
Not only did we avoid the use of epi-pens, but the cousins also cleaned their plates and asked me to make Sweet Potato and Roasted Vegetable Enchiladas again the next night.
And since my meat-loving husband has asked me to make them twice more, I’d say it was Mission Accomplished.
A Dinner That Everyone Will Love
Vegetarian or not, these healthy, tasty enchiladas are a crowd-pleaser.
The sweet potatoes are a slightly surprising but delicious addition to the filling of savory black beans and roasted veggies. I like it so much that I’ve started making some extra to serving over rice for a quick and healthy lunchtime bowl.
If you’re in a hurry, you could use canned enchilada sauce. But I do urge you to try making your own. It’s easier than you might think, and I love how the flavor of the spices comes through. My recipe for enchilada sauce is definitely mild. Add a little ground cayenne if you’d like extra heat.
Cooking For a Crowd? For Two? For One?
Depending on how much filling you end up with, the recipe makes from 12 to 16 enchiladas.
That’s enough to serve six people, so these are terrific if you’re cooking for a crowd.
But what if you’re not? What if, as is usually the case at my house, you’re only cooking for two? Or one?
No worries! Sweet Potato and Vegetable Enchiladas freeze beautifully. In fact, they’ve become my favorite make-ahead dish and a real-time saver! I love making one meal and knowing I have two or three more dinners on hand for busy days.
Freezing Sweet Potato and Roasted Vegetable Enchiladas
Preparing them for the freezer is easy.
Simply make the filling, as usual, and roll it up in the tortillas, but do NOT add the sauce. Placed in a freezer-proof container, they’ll store well for up to four months.
When you’re ready to serve, place the frozen enchiladas on the counter to thaw for two hours or thaw overnight in the refrigerator. While they’re thawing, make the sauce (or use canned enchilada sauce in a pinch.)
Top the thawed enchiladas with the sauce and cheese, and bake according to the instructions in the recipe.
Whether you’re serving a crowd of cousins, your family, or yourself, Sweet Potato and Roasted Vegetable Enchiladas are a delicious dinnertime solution. Make some soon!Print
- 2 small sweet potatoes, peeled and cut into ½ inch dice
- 1 zucchini, medium dice
- 1 red bell pepper, medium dice
- 1 medium yellow onion, medium dice
- 1 15oz can black beans, drained
- 1 4oz. can diced green chilies
- 2 T olive oil, divided
- 1 T cumin
- 2 cups cooked wild rice pilaf (can substitute brown or white rice)
- 1 tsp kosher salt, divided
- Fresh ground pepper
- 8 oz shredded cheddar cheese, divided
- Corn tortillas
- Chopped fresh cilantro – optional
- Sour cream – optional
For enchilada sauce
- 4 T butter
- 1 T flour
- 1 T chili powder
- 2 tsp sugar
- 1 tsp cumin
- 1 15 oz can tomato sauce
- 1.5 cups water
- Preheat oven to 400 degrees.
- Place diced sweet potatoes in a roasting pan, stir with 1 T olive oil to coat evenly. Sprinkle potatoes with 1 tsp cumin, ½ tsp salt, and a few grinds of pepper and stir again. In a separate roasting pan, place diced onions, zucchini, and red peppers. Stir in 1 T olive oil to coat. Sprinkle with ½ tsp salt and a few grinds of pepper, stir again. Place both roasting pans in pre-heated oven. Cook for 30 minutes, turning pans halfway through.
- While the vegetables are roasting, make the enchilada sauce. Melt butter on stove over medium. Whisk in flour, chili powder, sugar, and cumin. Pour in tomato sauce and water, stir to combine. When sauce just begins to bowl, lower heat and simmer for 5 minutes.
- Place cooked rice, beans, and diced peppers in a large bowl. When vegetables have finished roasting, place them into bowl with the rice and beans. Stir to evenly distribute ingredients. Set aside.
- Lower the oven temperature to 350. Line a rimmed baking sheet with foil
- To assemble the enchiladas, dip a tortilla completely into the sauce. Place the tortilla on the baking sheet and place a generous spoonful of the vegetable and a sprinkle of
cheese in the center of the tortilla, then roll into a tube shape. Repeat until all the
vegetables and half the cheese have been used. (The number of enchiladas you make will depend on how much filling there is and how much you put in each tortilla. See notes in post if you wish to freeze some for later.)
- When all the tortillas are filled, pour the remaining sauce on top and sprinkle with the remaining cheese. Bake in a 350 degree oven for approximately 20 minute. Serve with chopped cilantro and sour cream, if desired.