I always get a little giggle inside when people say to me that my family must be so spoiled with all of the gourmet food I cook them because, the honest truth is even though I am a chef, I have the same back-to-school dinnertime challenges as everyone else. I work as a food stylist and recipe developer (I actually met Lisa working on her last book project Fast & Fabulous!) and sometimes after long days cooking and making food look pretty on photo shoots, the last place I want to be when I get home is the kitchen. So when Lisa asked if I would like to share an easy back-to-school recipe on her blog, I knew this would be a good opportunity for me to create another quick, healthy recipe for my own family too.
I love southwestern flavors, and these vegetarian sweet potato and black bean enchiladas are super simple to make, satisfying and big on flavor. Using feta cheese as a substitution for the traditional Mexican Cotija makes this a very pantry-friendly meal.
Slow Cooker Sweet Potato & Black Bean Enchiladas
- 1 large sweet potato - peeled and cut into a medium dice
- 1 small onion - cut into a medium dice
- 2 tbsp olive oil - extra virgin
- 2 tbsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 20 ounces canned enchilada sauce - (2) 10-ounce cans
- 12 tortillas - whole-grain corn
- 15.5 ounces canned black beans - drained and rinsed
- 14.5 ounces canned diced tomatoes - drained
- 1 1/3 cups Monterey Jack cheese - shredded
- 3 ounces feta cheese - crumbled
- 1 bunch cilantro - chopped
- 1 small avocado - sliced
- 1/2 cup Greek yogurt
Brush the inside of the slow cooker with a little olive oil.
In a large bowl, combine sweet potato, onion, olive oil, cumin, chili powder and salt. Toss to coat.
Add 1/3 can of enchilada sauce to bottom of slow cooker.
Arrange 3 tortillas to cover the bottom.
Cover tortillas with 1/3 of potato and onion mixture.
Add 1/3 can of black beans as next layer.
Add 1/3 can of diced tomatoes as next layer.
Add 1/3 can of enchilada sauce.
Add 1/3 cup of Monterey Jack cheese.
Repeat the same for 2 more layers.
Cover enchiladas with remaining tortillas and enchilada sauce.
Top with remaining Monterey Jack cheese and sprinkle with feta.
Cook enchiladas in slow cooker on low for 2 1/2 to 3 hours, until sweet potatoes are tender and cheese is melted.
Garnish with cilantro and avocado. Top with Greek yogurt.
1. I made these enchiladas vegetarian, but you could easily add one pound of ground beef, turkey or chicken to this recipe for some extra protein.
2. Gluten free if gluten free enchilada sauce is used.
3. Lisa recommends organic ingredients when feasible.