Description
Sweet Potato and Black Bean Enchiladas combine the natural sweetness of roasted sweet potatoes with hearty black beans in soft tortillas covered with savory enchilada sauce. This vegetarian-friendly dish is packed with protein and fiber, easy to prepare, perfect for meal prep, and offers a comforting, flavorful meal suitable for weeknight dinners or gatherings.
Ingredients
Scale
Vegetables and Beans
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Olive oil, for roasting and sautéing
Other Ingredients
- 8 soft corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 to 1 1/2 cups shredded cheese (cheddar or Monterey Jack, optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into small cubes. Toss them with olive oil, salt, and your preferred spices (cumin, chili powder, paprika). Spread evenly on a baking sheet and roast for about 25 minutes, until tender and caramelized.
- Prepare the Filling: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Sauté chopped onions and minced garlic until fragrant and soft. Add the black beans, roasted sweet potatoes, cumin, chili powder, smoked paprika, and salt. Cook for a few minutes, stirring to combine flavors thoroughly.
- Assemble the Enchiladas: Warm the tortillas slightly to make them pliable. Spoon a generous amount of the sweet potato and black bean filling onto each tortilla. Roll them up tightly and place them seam-side down in a baking dish that has a thin layer of enchilada sauce spread on the bottom.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. If using cheese, sprinkle shredded cheddar or Monterey Jack evenly on top to create a creamy, golden crust after baking.
- Bake to Perfection: Bake the assembled enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes or until the sauce is bubbly and the cheese is melted and slightly browned. Let them cool for 5-10 minutes before serving to allow flavors to meld.
Notes
- Cut sweet potatoes into uniform cubes for even roasting.
- Lightly warm tortillas before filling to prevent tearing and sogginess.
- Adjust chili powder and spices to match desired heat levels.
- Use fresh homemade enchilada sauce for enhanced flavor or quality store-bought sauce.
- Allow enchiladas to rest after baking for easier slicing and better taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg
Keywords: sweet potato, black bean, enchiladas, vegetarian, gluten-free, meal prep, Mexican, baked, healthy
