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Small Batch Sweet Potato and Black Bean Enchiladas

This small batch vegetarian enchilada recipe with black beans and sweet potato makes for the perfect dinner for two (or one plus leftovers)!

Small Batch Sweet Potato and Black Bean Enchiladas - the perfect dinner for two! | TheRoastedRoot.net #healthy #vegetarian #recipe

Generally, I’m all about volume when it comes to food. As a lover of leftovers, I like making a big batch of something or other and eating on it for days. But sometimes, it’s just so satisfying to whip up a meal, eat it dead, and leave the refrigerator leftover-less, without a trace that the meal ever happened. No.evidence.

It dawned on me while developing this Vegetarian Enchilada Recipe for eHow.com that some folks may shy away from making enchiladas because most recipes make so dang many. If you live in a teeny tiny household (party of one right here), you may not love the idea of baking an entire 13” x 9” casserole dish of enchos for just yourself, or even yourself plus one other person. This recipe is the perfect size for feeding two people without leftovers, and/or is awesome for make-ahead work lunches.

Small Batch Sweet Potato and Black Bean Enchiladas - the perfect dinner for two! | TheRoastedRoot.net #healthy #vegetarian #recipe

Preparing these vegetarian enchiladas is a real cinch. Simply sauté the onion, sweet potato, bell pepper, spinach, and black beans in a skillet. To cut corners, you can use store bought enchilada sauce, or if you really want to win at life, you can make your own homemade sauce.

When it comes time to prepare enchiladas, I’m all about the tortilla pre-soak. All it takes is a quick bath in enchilada sauce to make the tortillas super tender, flavorful, and melt-in-your-mouth-esque. If you’re all about the enchilada goo, be sure you don’t skip this step!

Small Batch Sweet Potato and Black Bean Enchiladas - the perfect dinner for two! | TheRoastedRoot.net #healthy #vegetarian #recipe

Substitutions? You can play around with your vegetable combo…consider using mushrooms, broccoli, cauliflower, kidney beans, etc. You can also add chopped chicken, ground turkey, or shrimp for some animal protein. As always, you have options, my friends.

Small Batch Sweet Potato and Black Bean Enchiladas - the perfect dinner for two! | TheRoastedRoot.net #healthy #vegetarian #recipe

 

Small Batch Sweet Potato and Black Bean Enchiladas - the perfect dinner for two! | TheRoastedRoot.net #healthy #vegetarian #recipe

Small Batch Sweet Potato and Black Bean Enchiladas

Yield: 4 enchiladas
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

This Small Batch of Sweet Potato and Black Bean Enchiladas is perfect for smaller households

Ingredients

  • 3 tablespoons olive oil
  • 1 medium sweet potato, peeled and chopped into ½-inch pieces
  • 1/2 medium yellow onion, peeled and finely chopped
  • 1/2 large red bell pepper, cored and chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2.5 ounces baby spinach
  • 1 cup canned black beans, drained and rinsed
  • 4 large gluten-free flour tortillas
  • 1 10-ounce can red enchilada sauce
  • 1 cup pepper jack cheese, grated

Instructions

  1. Add the olive oil, chopped sweet potato and onion to a large skillet and heat over medium-high. Saute, stirring occasionally, for 8 minutes
  2. Add the bell pepper, ground cumin, chili powder, and salt. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. Note: if vegetables begin drying out or sticking to the skillet at any point, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.
  3. Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted. Remove from heat and set aside.
  4. Preheat the oven to 350 degrees F. Pour about ¼ cup of the enchilada sauce in the bottom of a 8” x 8” square casserole dish and spread evenly to coat the bottom.
  5. Pour 1/2 cup of enchilada sauce in a large-mouth bowl. Dip both sides of each tortilla in the sauce, ensuring the whole tortilla is coated.
  6. Add the vegetable filling to the center of each tortilla and roll them up. Place enchiladas in the casserole dish, snuggling them close together. Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.
  7. Bake on the center rack of the preheated oven for 20 minutes until cheese has melted. Allow enchiladas to cool 15 minutes before serving with beans and rice.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 449Total Fat: 26gUnsaturated Fat: 0gCarbohydrates: 49gFiber: 7gSugar: 6gProtein: 14g

More delicious enchilada recipes:

Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

BBQ Pulled Pork Enchiladas

BBQ Pulled Pork Enchiladas

Chili Verde Chicken Enchiladas

Chili Verde Shredded Chicken Enchiladas with homemade green salsa | theroastedroot.net #mexican #recipe

Small Batch Sweet Potato and Black Bean Enchiladas - the perfect dinner for two! | TheRoastedRoot.net #healthy #vegetarian #recipe
The Ultimate Garden Vegetable Sandwich with roasted sweet potato, cucumber, carrot, sunflower greens, and herbed goat cheese | TheRoastedRoot.net #healthy #vegetarian #lunch #recipe
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Nicole Madsen

Friday 14th of December 2018

I just made these and it turned out delicious! I made them vegan and added 2 crushed garlic cloves to the filling. I also made the sauce from an Oh She Glows recipe and topped these with cilantro and avocado. We both really enjoyed this dish, and it fit in our microwave onion! Woot!

Julia

Wednesday 19th of December 2018

That sounds absolutely amazing, Nicole! Thanks so much for letting me know!! xo

Jaclyn

Saturday 29th of September 2018

How many servings does this make?

Julia

Saturday 29th of September 2018

Hi Jaclyn - It serves 2 to 3 (depending on how hungry you are). If you need to serve more people, you can double or triple the recipe. xo

Joanne

Sunday 4th of October 2015

I'm okay with enchiladas for DAYS but I can totally see why some people would not want 6,000 servings of them in the fridge. Since it's just me and the hubby at home, I know this will come in big time handy.

Alexis @ Hummusapien

Wednesday 23rd of September 2015

Holy moly...the tortilla pre-soak...next level genius. Is it weird that I make a pan fit for a family of 6 and eat it in three days? Normal.

Olivia - Primavera Kitchen

Wednesday 23rd of September 2015

Wow friend, I gotta say that enchilada looks so flavourful than any other one I saw in years!!! I am impressed! I also love that you made this a small batch recipe because this is a perfect size por only me and my husband ;-)

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