Save to Pinterest These sweet potato black bean enchiladas pack a punch with bold flavors and nourishing ingredients that satisfy on the busiest weeknight. The creamy roasted sweet potatoes paired with hearty black beans create a filling that is both comforting and vibrant. Wrapped in soft tortillas and smothered in savory enchilada sauce, this dish quickly became my go to when the family wants something wholesome but crave worthy.
I first started making these enchiladas when my daughter went vegetarian. We both loved the way the sweet potatoes caramelize and play off the deep earthiness of the black beans. Now, we double the batch for lunches.
Ingredients
- Sweet potatoes: Choose ones with vibrant orange flesh for natural sweetness You want them firm to touch and with no soft spots
- Black beans: Go for low sodium canned or freshly cooked from dried They bulk up the filling with plant based protein
- Corn tortillas: White or yellow are both great Look for ones that are soft and pliable so they will not split when rolled
- Red onion: Finely diced for a savory aromatic backbone Makes the filling extra tasty
- Fresh garlic: Adds punchy flavor If possible, use whole cloves and mince right before cooking
- Ground cumin: Warm and earthy This is the secret to a Mexican inspired profile
- Chili powder: Select a medium spice blend to keep it balanced
- Enchilada sauce: Homemade or a quality store bought jar with clean ingredients
- Monterey Jack cheese: Melts beautifully and adds richness For a vegan option use your favorite shredded plant based cheese
- Cilantro: Adds freshness and color Use just picked sprigs for the brightest flavor
- Lime: For a hit of acidity at the end Gets everything tasting brighter Serve sliced for squeezing
- Avocado: Creamy and cooling Top each serving for that extra treat Ripeness is key so look for fruit that yields slightly to pressure
Instructions
- Roast the Sweet Potatoes:
- Dice your sweet potatoes into even, bite sized cubes Toss with a drizzle of olive oil and a sprinkle of salt Spread out in a single layer on a baking tray and roast at four hundred degrees Fahrenheit for about twenty five minutes until golden brown and fork tender Let them cool for a few minutes before adding to beans
- Prep the Filling:
- In a wide skillet over medium heat drizzle a bit of oil and add the diced red onion Cook slowly for about seven minutes until the onion is very soft and starting to caramelize Add the minced garlic cook another minute until fragrant Stir in cumin and chili powder toast for thirty seconds to deepen the flavor Add roasted sweet potatoes and drained black beans gently combine everything together Taste and season with a pinch more salt if needed
- Prepare Your Tortillas:
- Warm your corn tortillas so they are soft and rollable Place them wrapped in a damp towel and microwave for about thirty seconds or until pliable This step keeps tortillas from cracking
- Fill and Roll the Enchiladas:
- Spoon about a third cup of the sweet potato and bean filling along the center of each tortilla Carefully roll up each tortilla and place seam side down in a lightly oiled baking dish Continue until the dish is packed with enchiladas
- Sauce and Cheese:
- Pour the enchilada sauce evenly over the filled tortillas so each one gets coated Generously sprinkle Monterey Jack cheese over the top
- Bake:
- Transfer the baking dish to a preheated three hundred seventy five degree oven Bake uncovered for around twenty minutes until the cheese is bubbly and the edges are golden
- Finish and Serve:
- Let the enchiladas cool for about five minutes before serving Top with a shower of fresh cilantro sliced avocado and lime wedges on the side
Save to Pinterest My favorite part is roasting the sweet potatoes until the edges caramelize and turn irresistibly sweet. I always remember the first time my sister tried this recipe she said she never realized enchiladas could taste so fresh and cozy.
Storage Tips
Store leftover enchiladas in a tightly sealed container in the fridge for up to four days Reheat in the oven or microwave until heated through If you want to freeze them wrap the dish in foil and freeze before baking Thaw overnight in the fridge and bake as directed
Ingredient Substitutions
No black beans Use pinto beans or kidney beans instead Swap corn tortillas for flour tortillas if you prefer Try butternut squash for the sweet potatoes or add a handful of baby spinach to the filling for extra greens
Serving Suggestions
Serve these enchiladas with a crisp green salad and a side of cilantro lime rice Top each serving with extra lime wedges salsa or even a dollop of tangy Greek yogurt for creaminess
Save to Pinterest This recipe makes busy weeknights so much brighter and leftovers taste even better the next day. Double the batch and stash some in your freezer for a delicious, stress free meal ready anytime.
Common Recipe Questions
- → Can I use canned black beans?
Yes, canned black beans are convenient and work well. Just rinse and drain before using.
- → Which cheese pairs best?
Monterey Jack or cheddar melt nicely and add great flavor, but any melty cheese will do.
- → How do I make this vegan?
Use plant-based cheese or skip it, and ensure your enchilada sauce is dairy-free.
- → Can I prepare it ahead of time?
Absolutely. Assemble and refrigerate; bake when ready to serve for best texture and taste.
- → What toppings go well?
Fresh cilantro, sliced avocados, diced tomatoes, and lime wedges add freshness and bright flavors.
- → Can I freeze leftovers?
Yes, these freeze well. Store in airtight containers and reheat in the oven for best results.