Sweet Potato and Black Bean Enchiladas

Introduction

Enchiladas are a beloved staple in Mexican cuisine, featuring rolled tortillas filled with savory goodness and baked in a flavorful sauce. Sweet Potato and Black Bean Enchiladas are a wholesome vegetarian twist on the classic — combining creamy roasted sweet potatoes, protein-packed black beans, spices, and cheese, all wrapped in tortillas and smothered in enchilada sauce.

This dish is hearty, comforting, and bursting with flavor. The sweet earthiness of sweet potatoes pairs beautifully with the richness of beans and the smokiness of spices, while the tangy enchilada sauce ties everything together. It’s perfect for a cozy family dinner, meal prep, or even a festive gathering.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of comfort food and nutrition. It’s vegetarian yet filling enough to satisfy everyone at the table, thanks to the protein and fiber from beans combined with the creamy texture of roasted sweet potatoes.

Another reason I love it is its versatility. It can be mild or spicy, cheesy or vegan, made with homemade or store-bought sauce — and it always turns out delicious. The leftovers taste even better the next day, making it a fantastic make-ahead meal.

Why This is a Must-Try Dish

• Vegetarian and nutrient-rich without sacrificing flavor.
• Family-friendly — kids and adults love it alike.
• Make-ahead and freezer-friendly for busy weeknights.
• Versatile and customizable with endless filling and topping options.
• Comfort food with a healthy twist — creamy, cheesy, saucy goodness!

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6 (about 2 enchiladas per serving)
• Calories per Serving: ~360 kcal

Cuisine & Course

• Cuisine: Mexican / Tex-Mex
• Course: Main Course, Dinner

Ingredients

For the Filling

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, rinsed and drained
• ½ cup corn kernels (optional)
• ½ cup diced red onion
• ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

For the Enchiladas

• 8–10 small flour or corn tortillas
• 2 cups enchilada sauce (homemade or store-bought)
• 1 cup shredded cheese (for topping)

For Garnish

• Fresh cilantro, chopped
• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Lime wedges

Simple Cooking Directions

1. Roast sweet potatoes with spices until tender.
2. Mix roasted potatoes with black beans, corn, onion, and cheese.
3. Fill tortillas, roll them up, and place in baking dish.
4. Top with enchilada sauce and cheese.
5. Bake until bubbly and golden.

Step-by-Step Preparation Method

Step 1: Roast the Sweet Potatoes

• Preheat oven to 400°F (200°C).
• Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.

Step 2: Make the Filling

• In a large bowl, combine roasted sweet potatoes, black beans, corn (if using), onion, and ½ cup shredded cheese. Mix well.

Step 3: Assemble the Enchiladas

• Preheat oven to 375°F (190°C).
• Spread ½ cup enchilada sauce on the bottom of a 9×13-inch baking dish.
• Place filling in the center of each tortilla, roll tightly, and arrange seam-side down in the dish.

Step 4: Add Sauce and Cheese

• Pour remaining enchilada sauce evenly over the tortillas.
• Sprinkle with 1 cup shredded cheese.

Step 5: Bake

• Cover with foil and bake for 15 minutes.
• Remove foil and bake another 10–12 minutes until cheese is melted and bubbly.

Step 6: Serve

• Garnish with fresh cilantro, avocado slices, sour cream, and lime wedges.
• Serve hot.

How to Serve

• With a side of Spanish rice or cilantro-lime rice.
• With a fresh green salad for a lighter pairing.
• With tortilla chips and salsa or guacamole for a Tex-Mex spread.

Additional Recipe Tips

• Warm tortillas slightly before rolling to prevent cracking.
• Don’t overfill tortillas — use about 2–3 tablespoons of filling each.
• Use freshly shredded cheese — it melts better than pre-shredded.
• Make double the batch and freeze one tray for later.

Variations

• Vegan Enchiladas: Use dairy-free cheese and top with avocado cream.
• Spicy Kick: Add diced jalapeños or extra chili powder.
• Protein Boost: Add sautéed tofu, tempeh, or even cooked quinoa to the filling.
• Sauce Swap: Try green enchilada sauce or mole for a flavor twist.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for 3–4 days. Reheat in the oven or microwave.
• Freezing: Assemble enchiladas without baking, wrap tightly in foil, and freeze up to 3 months. Bake from frozen at 350°F (175°C) for about 40–45 minutes.

Special Equipment Needed

• Baking sheet (for roasting sweet potatoes)
• Large mixing bowl
• 9×13-inch baking dish
• Aluminum foil

Conclusion

Sweet Potato and Black Bean Enchiladas are a wholesome, flavorful, and comforting dish that proves vegetarian meals can be as hearty as any meat-based version. With creamy roasted sweet potatoes, protein-rich black beans, smoky spices, and plenty of melty cheese, this recipe is perfect for weeknights, meal prep, or festive family dinners. It’s customizable, make-ahead friendly, and guaranteed to become a household favorite.

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Sweet Potato and Black Bean Enchiladas

Author: admin Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Total Time 55 mins

Servings: 6 Calories: 360 kcal

Description

Enchiladas are a beloved staple in Mexican cuisine, featuring rolled tortillas filled with savory goodness and baked in a flavorful sauce. Sweet Potato and Black Bean Enchiladas are a wholesome vegetarian twist on the classic — combining creamy roasted sweet potatoes, protein-packed black beans, spices, and cheese, all wrapped in tortillas and smothered in enchilada sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz)
• ½ cup corn kernels (optional)
• ½ cup diced red onion
• ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

For the Enchiladas

• 8 small 8–10 flour or corn tortillas
• 2 cups enchilada sauce (homemade or store-bought)
• 1 cup shredded cheese (for topping)

For Garnish

• Fresh cilantro, chopped
• Sliced avocado or guacamole
• Sour cream or Greek yogurt
• Lime wedges

Instructions

1. Step 1: Roast the Sweet Potatoes : Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
2. Step 2: Make the Filling : In a large bowl, combine roasted sweet potatoes, black beans, corn (if using), onion, and ½ cup shredded cheese. Mix well.
3. Step 3: Assemble the Enchiladas : Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Place filling in the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
4. Step 4: Add Sauce and Cheese : Pour remaining enchilada sauce evenly over the tortillas. Sprinkle with 1 cup shredded cheese.
5. Step 5: Bake : Cover with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes until cheese is melted and bubbly.
6. Step 6: Serve : Garnish with fresh cilantro, avocado slices, sour cream, and lime wedges. Serve hot.

Keywords: Sweet Potato and Black Bean Enchiladas