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Hearty Black Bean Sweet Potato Enchiladas

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  • Author: Chef AI
  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 60 Minutes
  • Yield: 6 Servings 1x
  • Category: Breakfast

Description

Black bean sweet potato enchiladas bring warmth and flavor to your table. A simple, comforting meal, perfect for a relaxed dinner after a long day.


Ingredients

Scale
  • Enchilada Filling:
  • 2 medium sweet potatoes, peeled and diced (about 3 cups)
  • 1 tbsp olive oil, plus more for sautéing
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • Sauce & Assembly:
  • 12 corn tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1.5 cups shredded cheddar cheese
  • Seasonings & Spices:
  • 1 tsp chili powder, divided
  • 1 tsp ground cumin, divided
  • 1/2 tsp smoked paprika
  • Salt to taste
  • Fresh Toppings:
  • Fresh cilantro, chopped
  • Sour cream or plain Greek yogurt
  • Sliced avocado or guacamole
  • Lime wedges

Instructions

  1. Prep Your Sweet Potatoes:: First things first, get those sweet potatoes peeled and diced into small, even cubes. We’re talking about half-inch pieces, roughly. Toss them with a drizzle of olive oil, a pinch of salt, and a sprinkle of cumin and chili powder. Spread them out on a baking sheet – don’t overcrowd them, or they’ll steam instead of roast! Pop them in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they’re tender and just starting to caramelize. This is where the magic starts for our black bean sweet potato enchiladas, trust me; that roasted sweetness is key.
  2. Build the Filling:: While the sweet potatoes are roasting, heat a little more olive oil in a skillet over medium heat. Add your chopped onion and sauté until it’s softened, about 5-7 minutes. Then, toss in your minced garlic and cook for another minute until fragrant. Stir in the rinsed black beans, the remaining chili powder, cumin, and smoked paprika. Let it all warm through for a few minutes, allowing those flavors to meld. Once the sweet potatoes are done, gently fold them into the black bean mixture. This is the heart of your black bean sweet potato enchiladas, so give it a good stir, but try not to mash the sweet potatoes too much!
  3. Warm the Tortillas:: This step is non-negotiable, honestly, if you want to avoid torn tortillas. Briefly warm your corn tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. They should be pliable, not crispy or brittle. This makes them so much easier to roll without cracking. I’ve definitely skipped this before in a hurry, and ended up with a pile of sad, broken tortillas. Learn from my mistakes, hon!
  4. Assemble Your Enchiladas:: Pour about half a cup of your enchilada sauce into the bottom of a 9×13 inch baking dish. Take a warm tortilla, spoon about 1/4 to 1/3 cup of the black bean and sweet potato filling down the center, and sprinkle with a little shredded cheddar cheese. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. It’s a bit of a production line, but so satisfying as you see your black bean sweet potato enchiladas taking shape.
  5. Sauce and Bake:: Once all your enchiladas are snuggled in the dish, pour the remaining enchilada sauce evenly over the top, making sure every roll is coated. Then, sprinkle generously with the rest of your shredded cheddar cheese. I always add a little extra cheese because, well, cheese. Cover the baking dish loosely with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. The cheese should be melty and the sauce bubbly.
  6. Finishing Touches:: After 20 minutes, remove the foil and bake for another 5-10 minutes, or until the cheese is golden and bubbly to your liking. The kitchen will smell absolutely incredible, a mix of smoky chili and sweet potato. Let the black bean sweet potato enchiladas rest for a few minutes before serving. This helps everything set up and prevents them from falling apart. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and maybe some sliced avocado. Honestly, it’s a feast for the eyes and the taste buds!