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Sweet Potato Black Bean Enchiladas

Sweet Potato Enchiladas from Weelicious

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I may not condone sneaking vegetables into my kids' food, but I have occasionally found myself at peace with resorting to bribery when trying to get them to eat a food they profess to detest. If this type of mealtime tactic is not your style you may want to skip reading the rest of the post and proceed directly to the bottom to get the recipe for these unbelievably easy and tasty vegetarian Sweet Potato Black Bean Enchiladas. However, if you can forgive my transgressions and are interested in hearing about one of my less admirable mealtime techniques, read on. I'll give you a second to decide.

Still here?

OK, here goes: Kenya doesn't like beans anymore. This development isn't the easiest on me when it comes to cooking for my family since I love using beans and Chloe absolutely lives for them. In fact, she's been know to eat up to three bowls of Pressure Cooker Beans in one sitting. On the other hand, Kenya, you can't even mention beans to him, let alone offer him some.

Sweet Potato Enchiladas from Weelicious

The first time I made these Sweet Potato Black Bean Enchiladas (which first previewed on Weelicious Menus several months ago) they were a hit in my house. Well, sort of. Kenya had come home famished from an after school activity and so at dinner he voraciously dove right into his enchiladas since he pretty much loves anything wrapped in a tortilla. Three bites in though he paused for a beat before shrieking, you know I hate beans! He had been so hungry he didn't notice the black beans until he had actually taken a second to look at what he was eating.

After a bit of protesting, Kenya's hunger got the better of him and he resumed eating the enchilada, although he did so selectively, pushing the beans aside to form a little mountain at the edge of his plate. Watching this kinda bummed me out as I was excited about how my new vegetarian recipe turned out. However, he obviously still liked the enchiladas enough (minus the beans, of course) to polish off two of them, so I wasn't ready to give up on getting him to eat the beans, too.

Sweet Potato Enchiladas from Weelicious

One of the major challenges with kids and food is when their aversion to a certain food is more psychological rather than on account of the taste. Kenya used to love beans when he was younger, but at some point something altered his opinion of them. Once Kenya makes his mind up about something it can be almost impossible to turn him around but I made it my mission to convince him they were worth eating.

This is where the bribery comes in: ice cream. I promised Kenya that if he ate the entire heap of discarded beans that I would let him eat as much ice cream as he wanted. He looked at me quizzically and asked if I was serious. When it was clear to him that I was, he proceeded to eat all the beans within minutes flat. The best part was that once he knew he could have as much ice cream as he wanted, he barely had any. One scoop later he was all done. And so were all of the beans :)

I'll report back on whether he eats these or not the next time I make them!

Sweet Potato Black Bean Enchiladas  (serves 6)

  • Prep Time: 1 hrs,
  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
I may not condone sneaking vegetables into my kids' food, but I have occasionally found myself at peace with resorting to bribery when trying to get them to eat a food they profess to detest. If this type of mealtime tactic is not your style you may...

Ingredients

  • 2 large sweet potatoes (about 2 cups mashed)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups shredded mexican blend cheese
  • 1 12-ounce can enchilada sauce
  • 6 large flour tortillas, or 12 corn tortillas

Preparation

  1. 1. Preheat the oven to 400F.
  2. 2. Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour. Turn the oven down to 350F.
  3. 3. Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl.
  4. 4. To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
  5. 5. Pour half of the enchilada sauce into a 9x11 baking dish.
  6. 6. Place about 1/2 cup mixture into the middle of each tortilla and roll up.
  7. 7. Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
  8. 8. Cover with foil and bake for 15 minutes.
  9. 9. Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly
  10. Note: The sweet potatoes can be baked up to 2 days ahead of time and the pulp removed and stored in the fridge.
Sweet Potato Black Bean Enchiladas

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Comments






  1. Jamie Breden

    June 23, 2014 at 5:59 am

    Can you suggest anything else to replace the onion and garlic powder?

  2. Christy

    June 18, 2014 at 5:54 am

    Would shredded chicken be good to add inside to make a complete meal?

    • maggiecain

      July 6, 2014 at 8:01 am

      Christy, keep in mind that your body stores partial proteins for days until it finds a “match,” so there is no need to worry about complete proteins. A varied diet of nutritious food will do the trick. http://en.wikipedia.org/wiki/Protein_combining

    • Catherine McCord

      June 18, 2014 at 7:29 am

      You can totally add shredded chicken! The black beans are full of protein so they contribute to this being a full vegetarian meal! :)

  3. Millie

    June 14, 2014 at 6:47 pm

    I’m curious about an enchilada sauce recipe too. Every time I buy it, I’m really not pleased with the tinny flavor.

  4. B Kenyon

    June 14, 2014 at 1:00 pm

    Love the idea of sweet potato enchiladas. Do you think this would freeze well?

  5. Stefanie

    June 11, 2014 at 3:20 pm

    Do you have a good recipe for homemade enchilada sauce? Just curious if I could avoid an extra trip to the store.

  6. lscott

    June 11, 2014 at 2:49 pm

    This recipe is delish! If you like sweet and savory, then you will def be a fan of this recipe! I added corn and used the green enchilada sauce.

  7. jz

    June 10, 2014 at 2:15 am

    we don’t get enchilada sauce here. is there something else i can use or make instead of it.

  8. Brittany

    June 9, 2014 at 4:33 pm

    I love the story behind this dish!! My girls love black beans it’s there dad who in front of the girls tells them how nasty they are but maybe I can get him to eat them this way! Thanks for the recipe!

  9. T

    June 9, 2014 at 11:44 am

    Do you drain the beans before adding?

  10. Meg @ Beard and Bonnet

    June 9, 2014 at 9:49 am

    These sound SO good! My kids have both gone through weird phases where they just decided they didn’t like something anymore too. Lately my son dislikes beans of all kinds and bananas. I tell him that if he eats them he will be big and strong like Spiderman…it’s funny that it works, almost every time!

  11. JuneMK

    June 9, 2014 at 9:14 am

    Now that is an easy recipe!! Thanks!

    • JuneMK

      June 9, 2014 at 9:15 am

      I have a ton of homemade sweet potato puree….would this work?

  12. Ashley

    June 9, 2014 at 6:07 am

    My son calls black beans throw up beans because that is what happens when he eats them so the rest of us eat them and enjoy them!

  13. Tracy

    June 8, 2014 at 11:17 pm

    Do you have a favorite brand for the enchilada sauce? Thanks!