It’s time for Meatless Monday!!! I’m really enjoying all different meatless, vegetarian meals I’m making. These Sweet and Spicy Enchiladas combine sweet potatoes, beans, salsa, and melted cheese into a delicious meatless meal that is also an easy freezer meal.
The first time I discussed making these vegetarian enchiladas my daughter balked, no way, no how was she going to eat them! Tom was out of town so she had leftovers and I made the enchiladas for myself. They were DELICIOUS!!!! The hint of sweetness adding just the right counterpoint to the spice of the salsa. I was hooked!!! These were definitely getting added to our dinner rotation! I made Betsy try a bite and she was amazed & conceded that they were good & she would eat them. When I served them for dinner everyone enjoyed them (I will admit I hoarded the leftovers for my lunch).
Bake the sweet potatoes, I used the microwave, and when cooled cut them into chunks and throw away the skins. As you prepare the sweet potatoes sauté onions and jalapeño in a large frying pan. Mix the baked sweet potatoes with the onions and a can of black beans (drained and rinsed), cream cheese, shredded cheddar or Monterey Jack cheese, and salsa. When the cheeses are melted scoop the mixture into tortillas and roll to make enchiladas. At this point you can freeze the enchiladas, I put them into the freezer on a jelly roll pan covered with parchment to freeze the individual enchiladas. When they are frozen I put them in a freezer bag and I can pull out however many I need for a quick meal. I confess I have pulled out one when I was craving them and made it for my lunch. They DO NOT have to be defrosted to be cooked, just increase the cooking time to 45 minutes and they should be ready to eat!
When you are ready to make them cover them with salsa and more shredded cheese and bake covered until they are hot and the cheese is melted. I LOVE enchiladas and these are quickly becoming a favorite version!!
Enjoy and have a Sweet Morning!!
- ½ onion, minced
- 1 jalapeno, minced
- 1 tbsp butter
- 2 cups baked sweet potato, diced (about 2 medium)
- 1 can black beans
- 2 oz cream cheese
- 1 cups shredded cheddar cheese
- 2 cups salsa
- 8 flour tortillas
- Preheat oven to 350.
- Spray a 9x13 pan with cooking spray
- In a saute pan over low heat saute onions and jalapenos with butter until the onions are softened, about 10 minutes.
- Add sweet potato, black beans, cream cheese, cheddar cheese, and about 2 cups of salsa.
- Stir to combine.
- Cook until mixture is warm and cream cheese is melted.
- Spoon mixture into tortillas.
- Roll and place in prepared pan.
- Cover with additional salsa and mozzarella cheese.
- Cover pan with foil.
- Bake 25-30 minutes (remove foil with 5 minutes remaining to melt cheese)
Adjust salsa to your preference, adding or subtracting. If freezing, place individual enchiladas on a jelly roll pan covered with parchment pan. Place pan in freezer. When frozen place in a freezer bag. Take as many as you need for a meal from freezer. Place in a prepared pan, cover with salsa and cheese. Cover and cookdirectly from freezer increasing cook time by 15-20 minutes.
Linked to: Inspire Me Monday, LouLou Girls Fabulous Party, Wonderful Wednesday, Wednesday Showcase, Create & Share, Healthy Living, Friday Features, Snickerdoodle Sunday, Merry Monday, Melt in Your Mouth Monday, My Legume Love Affair, My Legume Love Affair