This small batch vegetarian enchilada recipe with black beans and sweet potato makes for the perfect dinner for two (or one plus leftovers)!
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.
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!
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
- 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
- Add the olive oil, chopped sweet potato and onion to a large skillet and heat over medium-high. Saute, stirring occasionally, for 8 minutes
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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