Description
These Black Bean and Sweet Potato Enchiladas offer a comforting and hearty meal with a perfect balance of sweet and savory flavors. Roasted sweet potatoes and spiced black beans are wrapped in soft tortillas, smothered with rich enchilada sauce, and baked with melted cheese on top. This recipe is family-friendly, versatile, and ideal for a nutritious weeknight dinner or casual gathering.
Ingredients
Scale
Vegetables and Beans
- 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)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 8 flour or corn tortillas
- 1 1/2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- Preheat and roast sweet potatoes. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender and slightly caramelized.
- Prepare black bean mixture. In a large bowl, combine the drained black beans with ground cumin, smoked paprika, and a pinch of salt. Once the sweet potatoes are roasted, add them to the black bean mixture and stir gently to combine evenly.
- Assemble enchiladas. Lower the oven temperature to 350°F (175°C). Take a tortilla and fill it with a generous spoonful of the sweet potato and black bean mixture. Roll up the tortilla and place it seam side down in a baking dish. Repeat with remaining tortillas and filling until all are assembled.
- Add enchilada sauce and cheese. Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well covered. Sprinkle the shredded cheese evenly over the sauce for a melty topping.
- Bake enchiladas. Cover the baking dish with foil and bake in the oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve and garnish. Allow the enchiladas to cool for a few minutes before serving. Garnish with chopped fresh cilantro, sliced avocado, and lime wedges if desired.
Notes
- For a spicier flavor, add cayenne pepper or hot sauce to the black bean mixture.
- Use canned sweet potatoes for a quicker alternative if short on time.
- Try different cheeses like Monterey Jack or queso fresco for a unique taste.
- Make this dish vegan by omitting cheese or using plant-based cheese alternatives.
- Prepare the filling ahead of time and refrigerate for up to two days to speed up assembly.
- Freeze leftover enchiladas wrapped tightly in foil for up to three months and reheat at 350°F (175°C).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: black bean enchiladas, sweet potato enchiladas, vegetarian Mexican recipe, baked enchiladas, healthy enchilada recipe, meatless enchiladas
