Description
These Sweet Potato and Black Bean Enchiladas are a delightful blend of earthy flavors and comforting textures. Perfect for a cozy dinner, they prove that vegetarian meals can be incredibly satisfying.
Ingredients
Scale
- 2 medium orange-fleshed sweet potatoes (like Garnet or Jewel varieties)
- 1 tablespoon olive oil (for roasting sweet potatoes)
- Salt (to taste)
- Black pepper (to taste)
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, finely diced
- 2–3 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 6 (6-inch) corn or flour tortillas
- 1/2 cup enchilada sauce (red or green)
- 1–2 cups shredded cheese (like Monterey Jack, mild cheddar, or a Mexican blend)
- Fresh cilantro (for garnish)
- Sliced avocado (for garnish)
- Sour cream or plain Greek yogurt (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes roast, heat another tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- To the skillet with the onion and garlic, add the rinsed and drained black beans. Stir in the ground cumin, chili powder, and smoked paprika. Cook for 2-3 minutes, stirring occasionally.
- Transfer the roasted, mashed sweet potatoes to the skillet with the black bean mixture. Stir everything together gently until well combined. Taste and adjust seasoning with salt and pepper as needed.
- Preheat your oven to 375°F (190°C). Pour about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish. Set aside. Warm the tortillas to make them pliable.
- Lay a warm tortilla flat. Spoon about 1/4 to 1/3 cup of the sweet potato and black bean filling down the center. Sprinkle a small amount of shredded cheese over the filling. Tightly roll up the tortilla and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Generously sprinkle the remaining shredded cheese over the sauced enchiladas.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Optionally, broil for the last 1-2 minutes for a crispier top.
- Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream or Greek yogurt.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: Roasting the sweet potatoes enhances their flavor. Warm tortillas are less likely to crack. Adjust spice levels to your preference, and consider adding other veggies for extra nutrition.