Sweet Potato and Black Bean Enchiladas
Soft corn tortillas filled with creamy sweet potatoes, hearty black beans, and warm spices, all baked in enchilada sauce and topped with melted cheese.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dinner
Cuisine Mexican
Tongs For filling and rolling the tortillas
- 2 medium sweet potatoes about 500 g / 2 ½ cups diced
- 1 tablespoon olive oil 15 ml
- 1 small onion diced (100 g / ¾ cup)
- 2 cloves garlic minced (6 g / 2 tsp)
- 1 can 15 oz / 425 g black beans, drained and rinsed
- 1 teaspoon chili powder 2 g / 1 tsp
- ½ teaspoon cumin 1 g / ½ tsp
- ½ teaspoon smoked paprika 1 g / ½ tsp
- ¼ teaspoon salt 1 g / ¼ tsp
- ¼ teaspoon black pepper 1 g / ¼ tsp
- 1 ½ cups enchilada sauce 360 ml, divided
- 8 corn tortillas 6-inch / 200 g total
- 1 ½ cups shredded Mexican blend or cheddar cheese 168 g / 1 ½ cups, divided
- Fresh cilantro chopped (for garnish, optional)
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Peel and dice sweet potatoes. Add to a pot of salted water and boil for 8–10 minutes until fork-tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Add black beans, sweet potatoes, chili powder, cumin, paprika, salt, and pepper. Stir well and cook for 2–3 minutes to blend flavors.
Pour ½ cup of enchilada sauce into the bottom of the baking dish.
Warm tortillas briefly in the microwave to make them pliable. Spoon ¼ cup of the filling into each tortilla, roll tightly, and place seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Make it spicy: Add diced jalapeño or a pinch of cayenne to the filling.
- Vegan option: Use dairy-free cheese and ensure your enchilada sauce is vegan.
- Storage: Refrigerate leftovers for up to 4 days or freeze up to 3 months. Reheat in the oven until warmed through.
- Toppings: Try sliced avocado, a dollop of Greek yogurt or sour cream, and a sprinkle of cilantro.
Keyword sweet potato, vegetarian
