These Sweet Potato Black Bean Enchiladas are a warm and tasty dish that’s perfect for a cozy meal. Creamy sweet potatoes and hearty black beans are wrapped in soft tortillas and smothered in a delicious sauce!
Honestly, who knew healthy could taste this good? I love how colorful these enchiladas are—you almost feel like you’re eating a rainbow! Perfect for taco night! 🌈
Key Ingredients & Substitutions
Sweet Potatoes: These add a lovely sweetness and creamy texture. If you can’t find sweet potatoes, you could use regular potatoes or even butternut squash for a different flavor profile!
Black Beans: They add protein and fiber. Canned black beans are super convenient. If you’re avoiding beans, try cooked quinoa or lentils instead for a great alternative.
Enchilada Sauce: A flavorful sauce is essential! You can use store-bought sauce for quickness. If you have time, homemade sauce with tomatoes, spices, and broth is delicious. Salsa can also work in a pinch!
Cheese: I love using a Mexican blend for flavor and meltiness. If you’re dairy-free, look for vegan cheese alternatives that melt well, or simply skip it altogether!
How Do I Make Sure My Enchiladas Don’t Fall Apart?
A common concern is keeping your enchiladas intact while assembling. Here are some tips:
- Warm the tortillas slightly before filling. This makes them more flexible and less likely to tear.
- Don’t overfill! Stick to about 1/4 cup of filling in each tortilla for easy rolling.
- Roll them tightly and place them seam-side down in the dish. This helps keep them together while baking.
Your enchiladas will hold together perfectly, allowing you to dish out beautiful servings!
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes (about 1 pound), peeled and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For Assembly:
- 8-10 corn or flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
For Garnishing:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled queso fresco or feta cheese (optional)
- 2 green onions, thinly sliced (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prep and approximately 25 minutes to bake. With a total time of about 40 minutes, you’ll have a hearty and flavorful dinner ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish, so your enchiladas don’t stick.
2. Cook the Sweet Potatoes:
In a medium pot, bring water to a boil. Add the diced sweet potatoes and cook until they are tender, about 10 minutes. Once they’re cooked, drain the potatoes and set them aside.
3. Sauté the Aromatics:
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté for about 4-5 minutes until it becomes translucent. Then add the minced garlic and cook for an additional minute until fragrant.
4. Mix in the Beans and Spices:
Stir in the black beans, corn (if you’re using it), cumin, chili powder, salt, and pepper. Allow this mixture to cook for about 3 minutes so the flavors can meld together.
5. Combine the Mixture:
Using a fork, mash the cooked sweet potatoes slightly and add them to your bean mixture. Stir everything well until combined, and then remove it from the heat.
6. Prepare the Baking Dish:
Spread about 1/2 cup of your enchilada sauce over the bottom of your greased baking dish for extra flavor.
7. Fill the Tortillas:
Warm the tortillas briefly in the microwave or on the stovetop to make them more pliable. Place about 1/4 cup of the sweet potato and black bean filling in the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
8. Add More Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas. Be generous! Then sprinkle the shredded cheese over the top.
9. Bake the Enchiladas:
Place your baking dish in the oven and bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the tortillas begin to crisp up a bit.
10. Garnish and Serve:
After removing the enchiladas from the oven, allow them to cool for a few minutes. Top with chopped cilantro, sliced green onions, and crumbled queso fresco if you like. Serve warm with lime wedges on the side for an extra zesty touch.
Enjoy your flavorful, hearty Sweet Potato Black Bean Enchiladas! They’re sure to be a hit!
Can I Use Different Beans in This Recipe?
Absolutely! While black beans are delicious, you can substitute them with pinto beans, cannellini beans, or even chickpeas. Just make sure they’re well-cooked for the best texture!
How Do I Make These Enchiladas Spicier?
If you love heat, consider adding diced jalapeños or a sprinkle of cayenne pepper to the sweet potato and bean mixture. You can also use a spicy enchilada sauce for an extra kick!
What’s the Best Way to Store Leftovers?
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, cover them with foil and bake at 350°F (175°C) until warmed through, or microwave in individual portions.
Can I Make These Enchiladas Vegan?
Yes, just omit the cheese or use vegan cheese alternatives. Ensure that the tortillas don’t contain any dairy as many brands do. With these adjustments, you’ll have a delicious vegan meal!