These Sweet Potato Black Bean Enchiladas are a tasty treat! Packed with soft sweet potatoes and hearty black beans, they are wrapped in tortillas and smothered in zesty sauce.
Honestly, they’re a great way to sneak in some veggies! I love making extra to enjoy for lunch the next day. Who doesn’t love a good second helping? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creaminess. If you’re in a rush, butternut squash works well too! Just make sure to cook it until tender.
Black Beans: Canned black beans are a time-saver here. If you’re avoiding beans, lentils can be a good substitute for a different flavor profile.
Enchilada Sauce: Homemade sauce is delicious, but store-bought is totally fine for convenience. Try green salsa if you want a lighter, tangy flavor.
Tortillas: Corn tortillas are traditional and gluten-free, while flour tortillas are softer and easier to roll. Use what you prefer!
Cheese: I love a Mexican cheese blend, but any melting cheese like Monterey Jack or even a dairy-free option can work well.
How Do I Ensure Perfectly Soft Tortillas?
Warming tortillas is key to preventing them from cracking while rolling. Here’s how:
- Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds.
- Skillet: Heat a dry skillet over medium, and cook each tortilla for about 30 seconds on each side until warm and pliable.
- Oven: Place tortillas in foil and heat in a 350°F (175°C) oven for about 15 minutes.
Keeping your tortillas warm while you fill and roll them will make the process much smoother!
What’s the Best Way to Layer the Enchiladas?
Layering your enchiladas correctly ensures every bite is flavorful. Follow these tips:
- Spread a thin layer of enchilada sauce in your baking dish to prevent sticking.
- Fill the tortillas just enough so they can roll without spilling.
- Pour the remaining sauce over the top liberally and sprinkle with cheese for a delicious finish.
This method helps keep the enchiladas moist and full of flavor!
Sweet Potato Black Bean Enchiladas
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8-10 corn or flour tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican blend cheese or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Sour cream or Greek yogurt, for serving
- Cherry tomatoes, halved (optional garnish)
- Lime wedges (optional garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, and then another 30 minutes for cooking and baking. So, plan for about 45 minutes total to prepare these delicious enchiladas!
Step-by-Step Instructions
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when your enchiladas are ready to bake!
2. Roast the Sweet Potatoes:
Place your diced sweet potatoes on a baking sheet. Drizzle them with half of the olive oil and season with salt and pepper. Roast them in the oven for about 20-25 minutes until they’re tender. Alternatively, you can boil them until they’re soft!
3. Sauté the Aromatics:
While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until they’re translucent. Then, add in the minced garlic and cook for another minute, stirring gently.
4. Prepare the Filling:
In a mixing bowl, mash the roasted sweet potatoes slightly. Then add the black beans, sautéed onion and garlic, cumin, chili powder, and smoked paprika. Season with a bit of salt and pepper, then mix everything well until combined.
5. Layer the Baking Dish:
Pour a thin layer of enchilada sauce across the bottom of a 9×13 inch baking dish. This will help keep the enchiladas from sticking to the pan.
6. Fill the Tortillas:
Now it’s time to warm your tortillas so they’re easier to roll. Spoon about 1/3 cup of the sweet potato-black bean filling onto each tortilla, and then roll them up tightly. Place each rolled tortilla seam-side down in the baking dish.
7. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the tortillas. Don’t be shy! Then sprinkle the shredded cheese generously on top—this is where the magic happens!
8. Bake:
Put the baking dish in your preheated oven and bake uncovered for about 20 minutes, or until the cheese is melted and bubbly.
9. Garnish:
Once out of the oven, garnish your enchiladas with chopped cilantro, dollops of sour cream or Greek yogurt, and halved cherry tomatoes if you’re using them. Serve with lime wedges on the side for a fresh squeeze of zest!
10. Enjoy!
Dig into your delicious and comforting Sweet Potato Black Bean Enchiladas! They’re sure to be a hit at the dinner table!
This recipe beautifully balances creamy sweet potatoes with hearty black beans and a spicy-rich enchilada sauce, all topped off with gooey melted cheese and fresh herbs—truly a satisfying vegetarian meal!
Can I Use Different Types of Beans?
Absolutely! While black beans are great here, you can also use pinto beans or even chickpeas if you prefer. Just make sure to drain and rinse them well before adding to the filling.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the enchiladas up to the baking step, cover them tightly with foil, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time.
What Should I Do If I Don’t Have Enchilada Sauce?
No worries! You can make a quick homemade sauce by blending canned tomatoes with chili powder, cumin, and a splash of lime juice or use salsa as a substitute for enchilada sauce for a different flavor twist.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) till warmed through, or microwave them for a quick option.
