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Sweet Potato Black Bean Enchiladas

These Sweet Potato Black Bean Enchiladas are a flavorful, wholesome vegetarian dish combining tender sweet potatoes and black beans wrapped in tortillas and baked with a rich enchilada sauce. Perfect for a nutritious dinner with a tasty Mexican twist.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup enchilada sauce
  • 8 small corn or flour tortillas
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional: sour cream or avocado slices for serving

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
  3. Add minced garlic, ground cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
  4. Add the diced sweet potatoes and cook, stirring occasionally, until tender, about 10 minutes. You may add a splash of water and cover to steam if needed.
  5. Remove from heat and stir in black beans.
  6. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
  7. Warm tortillas slightly to make them pliable. Spoon the sweet potato and black bean mixture onto each tortilla, roll it up, and place seam-side down in the baking dish.
  8. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
  9. Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
  10. Garnish with fresh cilantro and serve warm with optional sour cream or avocado slices.

Notes

For extra protein, add cooked quinoa or cooked chicken to the filling. You can also customize by using your favorite enchilada sauce heat level.