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Black Bean Sweet Potato Enchiladas

A single serving of Black Bean Sweet Potato Enchiladas covered in bright red enchilada sauce on a white plate.
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Follow this simple recipe to make flavorful, baked enchiladas filled with sweet potato and black beans, using a classic red chili sauce.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/4 cup chopped cilantro
  • 10 corn tortillas
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 cup shredded Monterey Jack cheese (optional, omit for vegan)
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. Toss the diced sweet potatoes with olive oil, cumin, and chili powder. Spread them on a baking sheet and roast for 20 minutes until tender.
  3. While potatoes roast, heat a small skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  4. In a bowl, combine the roasted sweet potatoes, cooked onion/garlic mixture, rinsed black beans, vegetable broth, and cilantro. Mash lightly with a fork to create a chunky filling.
  5. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. This prevents tearing when rolling.
  6. Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread evenly.
  7. Spoon about 1/4 cup of the filling down the center of each warm tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  8. Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle with cheese, if using.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted. Let stand for 5 minutes before serving.

Notes

  • For a vegan version, skip the cheese or use a plant-based shredded cheese alternative.
  • If you prefer a smoother filling, mash the sweet potatoes completely before mixing in the beans and seasonings.
  • To prevent soggy bottoms, ensure your tortillas are warmed before rolling and use just enough sauce to coat the bottom of the pan.
  • Serve topped with avocado slices, sour cream, or pickled jalapeños.

Nutrition

Find it online: https://spoonfulsnap.com/black-bean-sweet-potato-enchiladas-recipe/