Black Bean & Sweet Potato Enchiladas
Tender sweet potato and black beans rolled in tortillas and baked in red enchilada sauce under melted cheese.
Equipment: 9x13-inch baking dish
Why it's a good deal
Meatless meals are one of the simplest ways to cut a grocery bill, and these enchiladas are hearty enough that nobody misses the meat. Microwaving the sweet potatoes saves 40 minutes of oven time.
Instructions
- Prick the sweet potatoes with a fork and microwave for 8–10 minutes, turning halfway, until soft. Let cool slightly, then scoop out the flesh and mash.
- Heat the oven to 375°F. Mix the sweet potato with the black beans, corn, onion, cumin, chili powder, salt and ¼ cup of the enchilada sauce.
- Spread ¼ cup sauce over the bottom of a 9x13-inch baking dish.
- Fill each tortilla with about ⅓ cup filling, roll up and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with cheese.
- Cover with foil and bake for 15 minutes, then uncover and bake 10 minutes more until bubbly. Rest 5 minutes and add toppings.
💲 Money-saving tips
- Buy dried black beans and cook a big batch — they cost less per serving than canned.
- Sweet potatoes are often cheapest in fall and winter.
- Make your own enchilada sauce from tomato sauce, chili powder, cumin and garlic powder.
♻️ Stretch the leftovers
- Assemble and freeze unbaked (well wrapped) for up to 3 months; bake from thawed.
- Leftover filling makes great burrito bowls over rice.
Want to know what this costs at your store? Try the recipe cost calculator.
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