Description

Sweet Potato and Black Bean Enchiladas combine roasted sweet potatoes with protein-rich black beans, wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce. This wholesome, easy-to-make dish is packed with bold flavors, nutritious ingredients, and is perfect for weeknight dinners, meal prep, or family meals. Adaptable to vegan, gluten-free, and spicy preferences, it offers a delicious and satisfying experience for all.

Ingredients

Scale

Vegetables and Legumes

2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 medium onion, finely chopped
3 cloves garlic, minced

Spices

1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder, plus extra for tossing sweet potatoes
Salt, to taste

Other Ingredients

2 tbsp olive oil (for roasting and sautéing)
10–12 corn or flour tortillas
2 cups enchilada sauce (store-bought or homemade)
Fresh cilantro, chopped (for garnish)
Juice of 1 lime
Optional: 1 cup shredded cheese (such as cheddar or Monterey Jack) or vegan cheese

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Instructions

Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into small cubes. Toss them with olive oil, salt, and a pinch of chili powder. Spread them evenly on a baking sheet and roast for about 25 minutes until soft and slightly caramelized.
Prepare the Filling: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Sauté the chopped onions and minced garlic until translucent and fragrant. Add the black beans, roasted sweet potatoes, cumin, smoked paprika, and chili powder. Stir well and cook for about 5 minutes to meld flavors. Taste and adjust seasoning as needed.
Warm Tortillas and Assemble Enchiladas: Lightly warm the tortillas until pliable. Spoon a generous amount of the filling onto each tortilla, then roll tightly. Place each rolled tortilla seam-side down in a baking dish, arranging them snugly side by side.
Add Sauce and Bake: Pour the enchilada sauce evenly over the assembled tortillas, making sure they are fully covered. Sprinkle with cheese if using. Bake uncovered in a 375°F (190°C) oven for 20 minutes or until bubbly and slightly golden on top.
Garnish and Serve: Remove the enchiladas from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and a squeeze of lime juice. Optionally, add a dollop of sour cream or guacamole before serving.

Notes

Cut sweet potatoes uniformly for even roasting and tenderness.
Warm tortillas before assembling to prevent cracking and to keep them soft after baking.
Taste your enchilada sauce prior to use and adjust spices if you prefer milder or spicier flavors.
Add fresh elements like cilantro and lime juice just before serving to enhance flavor brightness.
Make extra filling to use later in salads, burritos, or as a dip.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizers
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (assuming 6 servings)
Calories: 320 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 10 g
Protein: 10 g
Cholesterol: 10 mg