Description
Sweet potato and black bean vegetarian meatballs baked in enchilada sauce with cheese!
Ingredients
Scale
- 2 cups peeled and diced sweet potato, about one large sweet potato
- 2 teaspoons olive oil, divided
- 2 cups cooked brown rice, I like to use an 8.8 oz package pre-cooked rice to make it easier
- 1 (15 oz) can black beans, drained and rinsed
- 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 3 minutes)
- 2 tablespoons bread crumbs, gluten free if necessary
- 2 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground onion
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- 1/2 cup grated cheese
- Optional toppings: cilantro, red onion, avocado
Instructions
- Pre-heat oven to 375 degrees F. On a large sheet pan, toss together the diced sweet potatoes, 1 teaspoon olive oil and a pinch of salt and pepper. Roast sweet potatoes until fork tender, about 35 minutes.
- Add roasted sweet potatoes, black beans and brown rice to a food processor and blend until kind of smooth but still a little chunky.
- Transfer mixture to a large bowl and add the flax egg, bread crumbs, cilantro and all the spices. Use your hands to mix until everything is combined. Use a tablespoon scoop to scoop the meatballs and roll them into balls.
- Raise oven temperature to 400 degrees F. Heat a large oven safe skillet over medium heat and add 1 teaspoon olive oil and add meatballs. Cook meatballs until warmed through and browned, about 10 minutes, flipping occasionally.
- Pour the enchilada sauce over the meatballs and top with cheese. Place skillet back into the 400 degree F oven and bake until sauce is bubbly and cheese is melted, 15-20 minutes.
- Garnish with your favorite garnish and enjoy!
Notes
If you want you can serve it over cauliflower rice to make it more of a meal.
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: Dinner, Gluten Free, Vegetarian
