These Sweet Potato Black Bean Enchiladas are a fun and tasty meal! Soft sweet potatoes and hearty black beans are wrapped in tortillas and topped with yummy sauce and cheese.
Trust me, these enchiladas are always a hit! I love making a big batch and sharing them with friends. Plus, they’re easy to whip up on a busy night—just roll and bake!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! They’re naturally sweet and creamy when cooked. If you don’t have any, you could use butternut squash or even regular potatoes in a pinch.
Black Beans: These add great protein and texture. If you prefer, other beans like pinto, kidney, or chickpeas would work too. Just make sure to drain and rinse them well!
Tortillas: I suggest flour tortillas for a softer wrap, but corn tortillas are gluten-free and add a nice flavor. If you’re looking for a low-carb option, you can even try using large lettuce leaves!
Cheese: Cheddar adds a nice sharpness, but feel free to use pepper jack for some heat or a plant-based cheese if you’re dairy-free.
What’s the Best Way to Prepare Enchiladas Without Breaking the Tortillas?
Warming the tortillas before filling is key to preventing tears. Here’s how you do it:
- Use a skillet, microwave, or oven to heat your tortillas. About 10-15 seconds in a microwave with a damp paper towel works well!
- Keep them covered with a kitchen towel while you work. This keeps them warm and pliable.
- Don’t overstuff the tortillas. About 1/3 cup of filling is just right!
By taking these steps, your enchiladas will stay wrapped tight and look beautiful when served!
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 3 cups peeled and diced sweet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- Optional: 1 cup chopped fresh spinach or kale
For Assembly:
- 2 cups enchilada sauce (red)
- 8-10 large flour or corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Crumbled queso fresco or cotija cheese, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This yummy recipe will take about 40 minutes total to prepare and cook. You’ll spend about 15 minutes prepping the ingredients and 25 minutes baking the enchiladas until they’re hot and bubbly!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 375°F (190°C). In a medium pot, place the diced sweet potatoes and cover them with water. Bring the water to a boil and cook the sweet potatoes until they’re tender, which should take about 10-12 minutes. Once tender, drain the sweet potatoes and mash them lightly; set aside.
2. Make the Filling:
While your sweet potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then add the minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute until everything is fragrant.
Next, stir in the black beans and cook until they are heated through. After that, combine the mashed sweet potatoes with the bean mixture, adding the chopped spinach or kale if you are using it. Mix everything well.
3. Assemble the Enchiladas:
Spread about 1/2 cup of enchilada sauce over the bottom of a 9×13-inch baking dish to avoid sticking. Now, warm the tortillas slightly to make them more pliable—this helps in rolling them without tearing. Spoon approximately 1/3 cup of the sweet potato and bean filling onto each tortilla, roll it up tightly, and then place it seam-side down in the baking dish.
4. Bake the Enchiladas:
Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top. Next, sprinkle shredded cheese generously over everything. Bake uncovered in the oven for 20-25 minutes until the cheese is melted and bubbly.
5. Serve:
After baking, take the enchiladas out of the oven and let them cool slightly. Garnish with fresh chopped cilantro, crumbled queso fresco, and lime wedges for added flavor. Serve warm and enjoy your delicious Sweet Potato Black Bean Enchiladas with optional sides like guacamole, sour cream, or salsa!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Yes, definitely! Fresh sweet potatoes are perfect for this recipe. Just peel and dice them before cooking. They will add a wonderful texture and flavor to your enchiladas!
Can I Make These Enchiladas Vegan?
Absolutely! This recipe is easy to adjust. Simply use a dairy-free cheese alternative and skip the queso fresco topping to keep it vegan. The enchiladas will still be delicious!
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) until warmed through, or microwave them for a quick reheating option.
What Can I Serve With These Enchiladas?
These Sweet Potato Black Bean Enchiladas pair wonderfully with guacamole, sour cream, or a fresh side salad. You can also serve them with rice or chips for a complete meal!