Sweet Potato and Black Bean Enchiladas

Introduction

Sweet Potato and Black Bean Enchiladas are a vibrant, hearty, and flavorful vegetarian dish that combines the natural sweetness of roasted sweet potatoes with the earthy richness of black beans. Wrapped in soft corn or flour tortillas, smothered in a zesty enchilada sauce, and baked to perfection, these enchiladas are comforting, satisfying, and packed with nutrients.

Why I Love This Recipe

I love this recipe because it proves that vegetarian meals can be bold, flavorful, and filling. Each bite delivers a perfect balance of textures: tender roasted sweet potatoes, creamy black beans, and slightly crisp edges of baked tortillas. The enchilada sauce ties everything together with a rich, tangy, and slightly smoky flavor, while optional toppings like fresh cilantro, avocado, or a dollop of sour cream elevate the dish further.

This is a Must Try Dish

This dish is a must-try because it’s not only delicious but also nutritionally dense, colorful, and versatile. Perfect for weeknight dinners, meal prep, or feeding a crowd, it’s a recipe that feels indulgent yet wholesome. Sweet potato and black bean enchiladas are also easily adaptable to dietary preferences, making them a go-to favorite for vegetarians, vegans, and meat-eaters alike.

Preparation and Cooking Time

• Preparation Time: 20–25 minutes
• Cooking Time: 35–40 minutes
• Total Time: 55–65 minutes

Servings and Calories

• Servings: 6
• Calories per Serving: Approximately 380 kcal

Course and Cuisine

• Course: Main Dish / Vegetarian
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Filling

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped fresh cilantro (optional)

For the Enchilada Sauce

• 2 cups red enchilada sauce (store-bought or homemade)
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika

For Assembly

• 8–10 corn or flour tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)
• Fresh cilantro, avocado slices, or sour cream for garnish

Cooking Directions

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Roast Sweet Potatoes: Toss diced sweet potatoes with olive oil, salt, pepper, cumin, smoked paprika, and chili powder. Spread on a baking sheet and roast for 20–25 minutes until tender.
3. Prepare Filling: In a large mixing bowl, combine roasted sweet potatoes, black beans, corn, onion, garlic, and chopped cilantro. Adjust seasoning to taste.
4. Prepare Sauce: If using store-bought enchilada sauce, stir in cumin and smoked paprika for extra flavor.
5. Assemble Enchiladas: Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Spoon filling onto each tortilla, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
6. Top with Sauce & Cheese: Pour remaining sauce evenly over the rolled enchiladas and sprinkle with shredded cheese.
7. Bake: Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 10–15 minutes, or until cheese is melted and bubbly.
8. Garnish & Serve: Let cool for 5 minutes, then garnish with fresh cilantro, avocado slices, or a dollop of sour cream.

Step-by-Step Preparation Method

1. Roast Sweet Potatoes: Preheat oven and season sweet potatoes with olive oil and spices. Roast until tender.
2. Prepare Filling: Mix roasted sweet potatoes with black beans, corn, onion, garlic, and cilantro.
3. Prepare Sauce: Enhance store-bought or homemade enchilada sauce with cumin and smoked paprika.
4. Assemble Enchiladas: Spoon filling into tortillas, roll, and place in a baking dish.
5. Add Sauce & Cheese: Pour sauce over enchiladas and sprinkle with shredded cheese.
6. Bake & Finish: Cover, bake, uncover, and bake until cheese melts. Garnish before serving.

How to Serve

• Serve hot as a main dish with a side of Mexican rice, guacamole, or a fresh green salad.
• Garnish with chopped cilantro, avocado slices, lime wedges, or sour cream for extra flavor and presentation.

Recipe Tips

• Slightly warm tortillas before rolling to prevent cracking.
• Adjust spice levels with extra chili powder or cayenne if you like heat.
• For extra flavor, roast the sweet potatoes with a drizzle of maple syrup.
• Use a mix of beans or add sautéed mushrooms for variety.

Variations

• Vegan: Omit cheese or use a plant-based alternative; use a vegan enchilada sauce.
• Protein-Boosted: Add cooked chicken, turkey, or tofu to the filling.
• Different Veggies: Swap corn for bell peppers, zucchini, or spinach.
• Spicy: Add chopped jalapeños or chipotle powder to the filling.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Assemble enchiladas without baking, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 40–45 minutes, covered, then uncover for the last 10–15 minutes.

Special Equipment Needed

• 9×13-inch baking dish
• Baking sheet for roasting sweet potatoes
• Mixing bowls
• Knife and cutting board

Frequently Asked Questions (FAQ)

1. Can I use canned sweet potatoes?
   Fresh is best for texture, but canned can work—just reduce roasting time.
2. Can I make this gluten-free?
   Yes, use corn tortillas and check the enchilada sauce for gluten.
3. Can I make this ahead of time?
   Yes, assemble enchiladas a day before and refrigerate; bake just before serving.
4. How do I make it spicier?
   Add chili powder, cayenne, or chopped jalapeños to the filling or sauce.
5. Can I use other beans?
   Black beans are traditional, but kidney beans or pinto beans work well too.

Conclusion

Sweet Potato and Black Bean Enchiladas are a colorful, hearty, and flavorful dish that proves vegetarian meals can be satisfying and indulgent. With naturally sweet roasted sweet potatoes, earthy black beans, zesty sauce, and melty cheese, this recipe is both nutritious and comforting. Perfect for weeknight dinners, meal prep, or special gatherings, these enchiladas are versatile, easy to customize, and sure to become a family favorite.