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The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce. Chicken Enchiladas When I go out for Mexican food, I always order the chicken enchiladas because it’s my favo…
The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce. Chicken Enchiladas When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This enchilada recipe has been one of my most popular recipes since I first posted it,
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These red and green enchiladas are inspired by my trips to Santa Fe, New Mexico! I love visiting Santa Fe for my fill of saucy burritos, enchiladas and breakfast dishes. Whenever the server asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas-style or divorciadas (divorced).
Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.
I’ve been keeping this recipe on reserve for the holidays, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they split the sauce down the middle of the enchiladas, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two enchiladas to get one of each)!
Do as you wish—the ingredients and quantities will remain the same. You’ll find side dish suggestions to round out your meal below. Wishing you a healthy and happy holiday season!
Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to…
Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to New Mexico. While the real-deal sauces often feature elusive New Mexican chili peppers, this flavorful sauce is easy to make with basic grocery store ingredients. It’s a pretty ideal alternative.
Try this green enchilada sauce in place of red enchilada sauce the next time you make your favorite enchilada recipe.
To make this recipe, I experimented with combinations of readily available chili peppers, tomatillos, broth, and flour with disappointing results. Finally, I found a great shortcut that yields the best flavor, thanks to a tip from Rick Bayless. This green enchilada sauce recipe takes advantage of store-bought salsa verde! And yet, the end result tastes much nicer than store-bought enchilada sauce.
This green enchilada sauce requires only three basic ingredients—salsa verde, sour cream and cilantro. I love how simple it is to make, especially since enchiladas are always a project. This recipe is gluten free, too, if that is a consideration for you. Let’s make some.
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These sweet potato black bean enchiladas are a total crowd pleaser! This tried and true vegetarian dinner is easy and full of flavor.
Here’s an incredible vegetarian recipe that’s impressive every time: these Sweet Potato and Black Bean Enchiladas! This recipe is one we originally published in 2012. And guess what? It’s stood the test of time and is a favorite of ours to this day. Tender sweet potatoes are the perfect contrast to savory black beans and tangy salsa verde. Top it off with Colby cheese, it’s the best gooey comfort food around. This one will please everyone: we guarantee it. Here we’ve made a few tweaks to the recipe to make it even better than ever!
Ingredients in sweet potato black bean enchiladas
The first reference to the modern enchilada dates back to 1885 in Mexico, but the tradition of rolling a tortilla around fillings has been around since the Aztec times. We honor the great tradition of Mexican cuisine in this recipe! Here the combination of sweet and savory makes the flavors sing. Here’s what you’ll need for this sweet potato enchiladas recipe:
Salsa verde (green enchilada sauce): For quick enchiladas, use a great store-bought salsa verde. Mild salsa is nice if you’re cooking for a crowd, then each eater can add hot sauce to taste. Or, we think it’s perfect with a medium heat salsa.
Sweet potatoes: Boil them for quickest prep: no need to roast here!
Red onion, green chiles and black beans: Canned beans and chiles make it fast and easy.
Colby jack cheese: Colby brings massive flavor versus a cheddar cheese.
Spices: Grab the chili powder, cumin, and garlic powder for this one.
Tortillas: Corn tortillas are traditional in Mexican enchiladas; flour tortillas are American-style and tend to be more durable
You’ll boil the sweet potatoes, a non-traditional but quick way to cook them! Then add to the filling ingredients, roll them into tortillas with cheese, and douse with salsa verde (and more cheese). It takes just 15 minutes to bake: just until the cheese melts!
Flour tortillas vs corn tortillas
What are the best tortillas for sweet potato enchiladas? Corn tortillas are traditional in Mexican-style enchiladas, and flour tortillas are more traditional in Tex Mex and American style. Here’s what to know about the differences:
Corn tortillas are gluten-free. Some brands can split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free, but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are are other types of grain-free tortillas available at many grocery stores: almond flour, cassava flour, or chickpea flour (try Siete brand). We haven’t tested these, so let us know in the comments below if you try them!
Make ahead instructions / how to freeze enchiladas
One great thing about sweet potato enchiladas is that you can make a big batch and freeze some for later! Or, you can prep everything the night before, then slide it into the oven the day of serving. Here’s how to make these sweet potato black bean enchiladas in advance or prepare them for freezing:
Assemble the enchiladas. Fill and roll the enchiladas as you normally would, but don’t bake them yet!
Cover with plastic wrap. Put a layer of plastic wrap directly on top of the pan of enchiladas. (This will prevent freezer burn).
Cover with aluminum foil. Put 1 or 2 layers of aluminum foil on top of the enchilada pan, making sure to seal the edges tightly shut.
Refrigerate overnight, or freeze up to 2 months. You can refrigerate the night before, then bake the next day. Otherwise, pop them in the freezer! Frozen enchiladas should last 1 to 2 months in the freezer as long as the foil doesn’t tear (if it does, the enchiladas will be more susceptible to freezer burn).
Bake. When ready to eat, preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and foil. Bake until fully heated through and the cheese is melted: about 20 to 30 minutes if refrigerated and about 45 minutes if frozen.
Sides to serve with sweet potato enchiladas
Want to make these sweet potato black bean enchiladas into a meal? Here are some of our favorite sides to go with enchiladas:
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco
Instructions
Preheat the oven to 350°F.
Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.
Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.
Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet*, spread 1 cup of the salsa verde. Fill each tortilla with a ½ cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.
Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.
Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired.
Make ahead instructions: See the section above called “Make Ahead Instructions”.
Notes
*Depending on your baking dish, you may need 2 dishes to fit all 10 tortillas. This recipe technically makes enough for 12 tortillas, if you can fit them all in a baking dish or baking sheet.
Category:Main Dish
Method:Baked
Cuisine:Mexican Inspired
Keywords: Sweet potato black bean enchiladas, Sweet Potato Enchiladas
This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor. Enchiladas are one of our favorite dinner recipes around here. But they can take a while to prep for a weeknight. Here’s a new recipe we designed to work in 30 minutes flat: these easy Vegetarian Enchiladas! The filling takes no time to whip up: it’s just spiced pinto beans and spices. Roll ’em up, bake until golden and cheesy, and load with all your favorite toppings. These are so quick, we’ve ditched our other favorite recipes for this one (oops!). Ingredients in these easy vegetarian enchiladas Many vegan and vegetarian enchilada recipes have long lead times, because it takes a while to cook or roast vegetables for the filling. But many traditional Mexican enchiladas recipes are supremely simple. We honor the great tradition of Mexican cuisine in this recipe. It’s inspired by the simplicity of the cheese enchiladas we had in Mexico years ago. Here’s what you’ll need for this recipe: Red enchilada sauce: For fast enchiladas, we recommend a great store-bought sauce. More below! Pinto beans or black beans: Canned beans make it fast and […]
This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.
Enchiladas are one of our favorite dinner recipes around here. But they can take a while to prep for a weeknight. Here’s a new recipe we designed to work in 30 minutes flat: these easy Vegetarian Enchiladas! The filling takes no time to whip up: it’s just spiced pinto beans and spices. Roll ’em up, bake until golden and cheesy, and load with all your favorite toppings. These are so quick, we’ve ditched our other favorite recipes for this one (oops!).
Ingredients in these easy vegetarian enchiladas
Many vegan and vegetarian enchilada recipes have long lead times, because it takes a while to cook or roast vegetables for the filling. But many traditional Mexican enchiladas recipes are supremely simple. We honor the great tradition of Mexican cuisine in this recipe. It’s inspired by the simplicity of the cheese enchiladas we had in Mexico years ago. Here’s what you’ll need for this recipe:
Red enchilada sauce: For fast enchiladas, we recommend a great store-bought sauce. More below!
Pinto beans or black beans: Canned beans make it fast and easy!
Cheddar and pepper jack cheese: Using two types of cheese adds nuance to the flavor
Spices: Grab the cumin, garlic powder, onion powder, and paprika
Tortillas: Corn tortillas are traditional in Mexican enchiladas and a gluten free option; flour tortillas tend to be more durable
Quickly saute the beans and spices, roll them into tortillas with cheese, and douse with enchilada sauce (and more cheese). It takes just 10 minutes to bake: so you should be able to go from 0 to dinner in 30 minutes.
Grab a great red enchilada sauce (or make in advance)
Often for enchiladas we recommend making your own enchilada sauce. But this recipe is all about speed! So here are your best options:
Purchased red enchilada sauce: There are lots of fantastic enchilada sauce brands at the store: most of them are minimally processed and made with real food ingredients. Every brand is different, so experiment to find one you love.
Homemade, made in advance: Make a batch of our Homemade Red Enchilada sauce! Just make sure to make it in advance to ensure quick prep.
Flour tortillas vs corn tortillas
Corn tortillas are traditional in Mexican-style enchiladas. Flour tortillas are more traditional in Tex Mex and American style enchiladas. There are pros and cons to both! Here’s what to know:
Corn tortillas are gluten-free. Keep in mind that many brands easily split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
Flour tortillas are not gluten-free but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.
What about grain free tortillas? There are also lots of other types of grain-free tortillas these days: like almond flour, cassava flour, or chickpea flour (try Siete brand). We have not tried them in enchiladas, so please let us know in the comments below if they hold up and what your favorites are.
How to assemble vegetarian enchiladas: a few tips!
The most time-consuming part of making vegetarian enchiladas? Assembling them! If you can, it’s helpful to have another person to help you in this step: but it’s not required! Here are a few tips for a smooth and speedy process:
Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is a scant 1/4 cup beans and 1/4 cup cheese. Spread them in a line down the center.
Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
If using corn tortillas, use a durable brand and cook in oil prior to rolling. Corn tortillas taste great and are gluten-free, but they can easily tear and split when rolling them. See the instructions in the recipe and the section below for more!
Favorite enchilada toppings
The best part of this easy enchiladas recipe? Loading them up with all the best toppings! Here are a few topping ideas we love to add:
Sour cream: it’s a must in our book
Guacamole
Feta or queso fresco crumbles
Red onionor green onion
Sliced jalapeno or fresno peppers: bright red fresno peppers look lovely and have just enough heat; they’re a nice option if you can find them
If you’ve got a need for speed…you need some fast side dishes to go with it! What are the best sides to serve with enchiladas? Here are some favorite ideas:
Tomato avocado salad: Toss together tomatoes, cucumbers and avocado into a simple salad.
2 15-ounce cans pinto beans (or black beans), drained and rinsed
1 tablespoon cumin
1/2 tablespooneachgarlic powder, onion powder, paprika, and kosher salt
14 ounces shredded cheddar cheese
4 ounces shredded pepper jack cheese
12 8-inch flour or corn tortillas
For the garnish: guacamole, sour cream, feta or queso fresco crumbles, minced red onion, sliced jalapeno or fresno peppers, torn cilantro
Instructions
Preheat the oven to 400 degrees Fahrenheit.
In a large skillet, heat the olive oil over medium heat. Add the beans (drained and rinsed), cumin, garlic powder, onion powder, paprika, and kosher salt. Cook for 2 minutes until warmed through and fragrant.
Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
Fill each tortilla with scant 1/4 cup of beans and 1/4 cup shredded cheddar cheese. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the pepper jack and the remaining 1/4 cup cheddar cheese.
Bake for 10 minutes. If desired, broil or torch until browned. Top with garnishes and serve. (Leftovers keep well refrigerated.)
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