Don't let the "plant-based" label fool you - these enchiladas are hearty, smoky, and satisfying in the way that good comfort food should be. Black beans, roasted sweet potato, and cottage cheese come together in a filling that's as protein-packed as it is delicious, all smothered in enchilada sauce and melted cheese. Nobody is leaving the table hungry.
4 Servings
480 Calories
36g Protein
56g Carbs
13g Fat
Ingredients
For the filling:
- 2 medium sweet potatoes, peeled and diced small
- 2 cans (15oz each) black beans, drained and rinsed
- 1 cup low-fat cottage cheese
- ½ cup plain Greek yogurt
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
For the enchiladas:
- 8 medium flour or corn tortillas
- 1½ cups red enchilada sauce
- 1 cup shredded pepper jack or Mexican blend cheese
Toppings:
- Plain Greek yogurt (instead of sour cream)
- Fresh cilantro
- Lime wedges
Directions
- Preheat oven to 400°F. Toss diced sweet potato with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast 20-25 minutes until tender and slightly caramelized.
- While sweet potatoes roast, sauté red onion in a skillet over medium heat for 3-4 minutes. Add garlic and cook one more minute. Add black beans and stir to combine. Season with a pinch of cumin and salt. Remove from heat and fold in cottage cheese and Greek yogurt until evenly mixed.
- Reduce oven to 375°F. Spread ½ cup enchilada sauce across the bottom of a 9x13 baking dish.
- Mix roasted sweet potato into the black bean mixture. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and cover evenly with shredded cheese.
- Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
- Top with Greek yogurt, cilantro, and a squeeze of lime before serving.
Meal Prep & Storage
Prepping ahead: Roast the sweet potatoes and make the bean filling up to 3 days ahead. Store separately in the fridge and assemble when ready to bake. Fully assembled unbaked enchiladas can be refrigerated overnight and baked fresh the next day.
Storing leftovers: Baked enchiladas keep in an airtight container in the fridge for up to 4 days. They hold up surprisingly well - the tortillas absorb the sauce and actually get better by day two.
Reheating: Microwave for 2 minutes covered with a damp paper towel to keep them from drying out. For best results, reheat in the oven at 350°F covered with foil for 15 minutes.
Batch tip: Make a double batch of the sweet potato and black bean filling - it works great stuffed into baked potatoes, over rice, or as a taco filling throughout the week. Incredibly versatile for minimal extra effort.