Meat-Free Midweek Dinner Idea: Sweet Potato, Black Bean and Corn Enchiladas

sweet potato black bean and corn enchiladas recipe

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Last weekend, as I mentioned in a previous post, my family and I headed into Melbourne to the Mission Mexican Festival at Federation Square. The atmosphere was electric, the food amazing, and the live entertainment had the children completely spellbound!

Mission mexican Festival family day

Too bad that the first family photo that we’ve managed to have taken in the past few years with everybody looking in the same direction has me sporting a moustache! Ha!

But anyway – all that vibrant colour and positive energy inspired me to try something new on our ‘Mexican Monday’ meal plan, and this week saw me serving up a meat-free dish incorporating some of the sunny, feel-good colours from the festival – in the form of some of our favourite veggies!

The best part was – it was on the table in 30 minutes (perfect for those busy after-school sports nights), and everyone ate it happily without complaint! No one even seemed to notice that there was no meat in it! It really made for a convenient meal, that was both packed with veggies and budget friendly. Winning!

The best thing is, it’ll work just as well with your family’s favourite vegetables – so don’t be afraid to get creative!

I used sweet potato as the main vegetable in my corn tortillas, as they make a great comfort food, with the added benefit of having a low glycemic index, (being a ‘good carb,’ a great colour, and did I mention that they are apparently the most nutritious vegetable going!

Sweet Potato, Black Bean and Corn Enchiladas Recipe

Ingredients

mission food vegetarian enchiladas recipeMission Corn Tortillas

1 packet of Mission Taco Seasoning

1 40g can of tomato paste

3 cups of water

1 large sweet potato

1 can of black beans

1 cup of corn kernels (I use frozen as I always have them on hand)

1 cup of grated cheese

Garnish

Generous dollop of sour cream

Wedge of fresh lime

Method

  1. Preheat oven to 200 degrees Celsius
  2. In a large microwave-safe baking dish, combine seasoning, tomato paste, and water; mix well. Microwave, uncovered, on high for 5 minutes to make enchilada sauce.
  3. While the enchilada sauce is in the microwave, wash, peel and dice the sweet potato. You can boil this in a saucepan on the stove for 12-15 minutes, but I prefer to cook it in the microwave for both convenience and speed of preparation (and it ensures the sweet potatoes maintain their shape and don’t get mushy.) As an aside…this recipe would work just as well with mashed sweet potato, so I’ll leave it to you to decide on your personal preference! To microwave your sweet potato cubes – place them in a microwave-safe bowl, and heat on high for 4 minutes. Stir. Return to the microwave for a further 4 minutes until semi-tender. They will be going into the oven later for another 15 minutes – so there is no need to worry about them being under-cooked!
  4. Add your sweet corn kernels and black beans and stir.
  5. Microwave your Mission Corn Tortillas wrapped in a damp tea-towel for 40 seconds – this will ensure that they are more pliable and easier to handle.
  6. While you are waiting for the tortillas to warm, pour half of the enchilada sauce into the bottom of your baking dish and spread it so that it covers the bottom.
  7. Now you are ready to fill your tortillas!
  8. Cup your first tortilla in the palm of your hand, and spoon the vegetable mixture into the centre, resisting the urge to overfill as this will lead the tortilla to split/leak. Fold over, and place into the baking tray seam-down.
  9. Repeat, until you have filled all of the corn tortillas, and the baking tray.
  10. Pour the remaining enchilada sauce over the tortillas, and top with the grated cheese.
  11. Place into the oven for 15 minutes until the cheese is melted and golden.
  12. Top with a generous dollop of sour cream and wedge of lime. Enjoy!

Mission Food Corn tortillas enchiladas

N.B. This recipe will work just as well with Missions flour tortillas but the corn tortillas are  great not only as a gluten-free alternative – my kids also thought it made the enchiladas taste a lot like wrap-able nachos!

Meat-Free Midweek Dinner Idea: Sweet Potato, Black Bean and Corn Enchiladas

Ingredients

  • Mission Corn Tortillas
  • 1 packet of Mission Taco Seasoning
  • 1 40g can of tomato paste
  • 3 cups of water
  • 1 large sweet potato
  • 1 can of black beans
  • 1 cup of corn kernels (I use frozen as I always have them on hand)
  • 1 cup of grated cheese
  • Garnish
  • Generous dollop of sour cream
  • Wedge of fresh lime

Instructions

  1. Preheat oven to 200 degrees Celsius
  2. In a large microwave-safe baking dish, combine seasoning, tomato paste, and water; mix well. Microwave, uncovered, on high for 5 minutes to make enchilada sauce.
  3. While the enchilada sauce is in the microwave, wash, peel and dice the sweet potato. You can boil this in a saucepan on the stove for 12-15 minutes, but I prefer to cook it in the microwave for both convenience and speed of preparation (and it ensures the sweet potatoes maintain their shape and don’t get mushy.) As an aside…this recipe would work just as well with mashed sweet potato, so I’ll leave it to you to decide on your personal preference! To microwave your sweet potato cubes – place them in a microwave-safe bowl, and heat on high for 4 minutes. Stir. Return to the microwave for a further 4 minutes until semi-tender. They will be going into the oven later for another 15 minutes – so there is no need to worry about them being under-cooked!
  4. Add your sweet corn kernels and black beans and stir.
  5. Microwave your Mission Corn Tortillas wrapped in a damp tea-towel for 40 seconds – this will ensure that they are more pliable and easier to handle.
  6. While you are waiting for the tortillas to warm, pour half of the enchilada sauce into the bottom of your baking dish and spread it so that it covers the bottom.
  7. Now you are ready to fill your tortillas!
  8. Cup your first tortilla in the palm of your hand, and spoon the vegetable mixture into the centre, resisting the urge to overfill as this will lead the tortilla to split/leak. Fold over, and place into the baking tray seam-down.
  9. Repeat, until you have filled all of the corn tortillas, and the baking tray.
  10. Pour the remaining enchilada sauce over the tortillas, and top with the grated cheese.
  11. Place into the oven for 15 minutes until the cheese is melted and golden.
  12. Top with a generous dollop of sour cream and wedge of lime. Enjoy!
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For more meal inspiration visit the Mission Food website  or their Facebook page 

 

Disclosure: This post is sponsored by Mission Food Australia. However, all thoughts and opinions expressed here are my own.

 

 

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