Name: Black Bean and Sweet Potato Enchiladas Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; Fresh cilantro, chopped (optional, for garnish); 1 avocado, sliced (optional, for serving); Lime wedges (optional, for serving); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 tablespoon olive oil; 8 flour or corn tortillas; 1 1/2 cups enchilada sauce; 1 cup shredded cheese (cheddar or Mexican blend)

Introduction

Black Bean and Sweet Potato Enchiladas offer a comforting and flavorful meal, combining the natural sweetness of roasted sweet potatoes with hearty black beans. Wrapped in warm tortillas and covered in rich enchilada sauce, this dish is both satisfying and easy to prepare—perfect for a family dinner that everyone will enjoy.

A white rectangular baking dish holds four rolled yellow corn tortillas filled with a dark brown and orange vegetable mix, placed side by side. The dish is layered at the bottom with whole black beans scattered evenly, some mixed with small orange vegetable pieces. Each rolled tortilla is topped with thin white drizzles of sour cream and bright green fresh cilantro leaves spread across the rolls. The dish rests on a white marbled surface, with a white bowl containing light green guacamole in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

8 flour or corn tortillas

1 1/2 cups enchilada sauce

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (optional, for garnish)

1 avocado, sliced (optional, for serving)

Lime wedges (optional, for serving)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25 minutes until tender and slightly caramelized.

Step 2: In a large bowl, mix the black beans with ground cumin, smoked paprika, and a pinch of salt. Once the sweet potatoes have roasted, add them to the bean mixture and stir gently to combine.

Step 3: Reduce the oven temperature to 350°F (175°C). Place a tortilla on a flat surface, add a generous spoonful of the sweet potato and bean mixture, roll it up, and lay it seam-side down in a baking dish. Repeat until all tortillas are filled.

Step 4: Pour the enchilada sauce evenly over the rolled tortillas, covering them well. Sprinkle shredded cheese on top.

Step 5: Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Step 6: Allow the enchiladas to cool for a few minutes before serving. Garnish with chopped cilantro, avocado slices, and lime wedges if desired.

Tips & Variations

For a spicy kick, add cayenne pepper or hot sauce to the black bean mixture.

Use canned sweet potatoes if you’re short on time.

Try Monterey Jack or queso fresco in place of cheddar for different flavors.

Make it vegan by omitting cheese or using a plant-based alternative.

Prepare the filling in advance and refrigerate up to two days for quicker assembly.

FAQs

Can I freeze these enchiladas?

Yes, they freeze well. Wrap tightly in foil and store in an airtight container for up to three months. Reheat in the oven at 350°F (175°C) until heated through.

What can I use instead of sweet potatoes?

You can substitute butternut squash or regular potatoes if you prefer a different flavor or texture.